Phool Makhana Gravy Recipe
Phool Makhana Gravy is a rich and creamy curry that looks fancy but actually very simple to make. It is made by roasting phool makhana and simmering it in onion tomato base cooked with butter and cream. This gravy recipe turn smooth and thick, and makhana soaks up all the flavors well.
Servings2 people
Ingredients
- 2 cups phool makhana
- 1 tablespoon ginger garlic paste
- 1 tablespoon fresh cream
- ½ teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- 2 teaspoon coriander leaves chopped finely
- 2 teaspoon oil
- 1 teaspoon ghee
- ¾ cup water
- salt to taste
To grind:
- 1 medium sized big onion chopped lengthwise
- 2 medium sized tomato chopped roughly
- 5 whole cashews
- 2 dry red chillies
- ¼ teaspoon pepper corns
- ½ teaspoon fennel seeds
Instructions
- Dry roast onion and tomato until mushy, sauté till raw smell leaves and tomatoes turn mushy.
- Cool down and transfer to a mixer jar along with cashews, red chillies, fennel seeds, pepper corns. Grind it to a smooth paste.
- Heat a teaspoon of ghee roast the makhana until crisp, set aside.
- Heat oil add jeera let it crackle.
- Add ginger garlic paste sauté for 2 minutes, then add onion tomato paste. Cook for 5 minutes in low flame.
- Add red chilli, coriander and garam masala powders, give a quick mix and keep cooking for few mins till it becomes thick. Add required salt.
- Add ½ to ¾ cup water and cook until oil separates, it will take at least 7-10 minutes. Cook in low flame.
- Add roasted makhana and cook for 2 minutes then add fresh cream.
- Give a quick mix. Switch off and garnish with coriander leaves.
- Serve Phool Makhana Gravy with phulka or pulao.
Notes
- Roasting makhana – Always roast makhana in low flame till crisp, else it becomes soggy later. I usually roast in ghee for best flavor.
- Cooking base – Cook onion and tomato paste well till oil separates. That gives right taste and color. I always take my time for this step.
- Adding cream – Add cream only at end in low flame. If you add early, it can split. I usually switch off stove and then mix cream.
- Consistency – You can add water little by little to reach gravy thickness you like. It is slightly flowing so that makhana absorbs flavor well.
- Serving time – Serve soon after cooking. If you keep long, makhana turns too soft.
Nutrition Facts
Phool Makhana Gravy Recipe
Amount Per Serving (75 g)
Calories 281
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 15mg5%
Sodium 32mg1%
Potassium 1017mg29%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 8g9%
Protein 9g18%
Vitamin A 1739IU35%
Vitamin C 86mg104%
Calcium 109mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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