Here's a creamy, exquisite curry made with an ingredient that could be new to some of you: lotus seeds, called phool makhana in Hindi. The roasted phool makhana and green peas are cooked in an easy, creamy tomato sauce spiced with garam masala.
Love spicy Indian curries? You might also like these recipes for cashew curry and chickpea curry.
What is phool makhana?
Phool makhana are the dried seeds of the lotus flower. They look adorable - dalmatian-like with black specks - and when roasted they turn crispy and puffy, like popcorn. In north India, phool makhana is roasted with spices and served as a snack, or it is used in delicious curries and sides.
I love using phool makhana as a meat substitute because although not meaty-tasting, they turn chewy in a curry sauce. Their smooth, creamy flavor also ensures they will be a hit with everyone. The seeds are rich in fiber, protein, and nutrients, including B vitamins. They are also believed to benefit heart health, bone health, kidney health and blood sugar levels.
You can buy phool makhana at any Indian grocery store or online. The seeds have an incredibly long shelf life and although they are best used within a year, I've stored them for longer with no discernible change in flavor or texture.
Why this recipe works
When I first created this phool makhana curry recipe in 2010, I wasn't trying to recreate a traditional dish: I just created a curry of my own, with ingredients I love, including cashew cream, garam masala and a few simple ingredients from the pantry. It turned out so delicious, I found myself returning to it very often and I haven't tweaked a thing since: the recipe you will find below is the same I shared on this blog more than 14 years ago.
This makhana curry is a great recipe to make in winter-- it's healthy but you don't need many fresh ingredients. Makhana seeds are also warming to the body, which makes them good eats when it's cold outside. The curry is soy-free and gluten-free. If you can't eat cashews, see FAQs below on making this recipe nut-free.
Ingredients
- Phool makhana (lotus seeds, also called fox nuts). These are the star ingredient in this recipe, with their chewy texture and creamy flavor.
- Vegetables: onions, tomatoes and frozen green peas.
- Herbs: ginger garlic paste (or four cloves of garlic and a 1-inch knob of ginger, crushed together), kasoori methi (dried fenugreek leaves) and cilantro.
- Spices: ground coriander, cayenne and garam masala.
- Raw cashews. To make cashew cream. See FAQs for nut-free options.
How to make phool makhana curry
Heat a teaspoon of oil in a skillet or saucepan over medium heat. Add the phool makhana to the pan.
Stir-fry the makhana until they turn lightly golden brown and crispy. Remove to a plate or bowl and set aside.
Add the remaining teaspoon of oil to the same pan. Add the onions with a pinch of salt and saute over medium heat until the onions are translucent, about 3-4 minutes. Stir in the ginger garlic paste and saute for another minute.
Stir in the tomato puree, cayenne, turmeric and ground coriander. Mix.
Cook the tomato paste until most of the moisture has evaporated and the mixture has turned a deeper red.
Stir in the roasted lotus seeds, frozen green peas and kasoori methi.
Mix well and add a cup of water. Bring to a boil.
Stir in the cashew cream and mix again. Once the curry returns to a boil, lower heat, cover and simmer the curry five more minutes.
Stir in the garam masala and add salt to taste.
Add cilantro and mix in. Turn off heat. Serve hot or warm.
Serve
I love scooping up this thick curry with vegan naan, paratha or roti. But it's just as delicious with basmati rice and cucumber raita on the side. Serve a vegan mango lassi to sip on during dinner or for dessert!
Recipe FAQs
If you have an air fryer, you can skip roasting the makhana manually and even reduce the amount of oil used in the recipe. Place the makhana in the air fryer, set it to 375 degrees Fahrenheit/190 degrees Celsius, and air-fry for five minutes.
Use pumpkin seeds instead of cashews or substitute the cashew cream with coconut milk. Coconut milk will change the flavor of the curry, but it will taste differently delicious.
I wouldn't recommend adding more vegetables to the phool makhana curry because it would dilute the perfect balance of flavors in this recipe. The green peas are wonderful with the makhana and they add all the freshness you need in this recipe.
The makhana curry can be stored in the refrigerator for up to four days, and can be frozen in a freezer-safe container for up to three months. Reheat on the stove or in microwave until warmed through.
More Vegan Curry Recipes
Recipe card
Phool Makhana Curry (Lotus Seed Curry)
Ingredients
- ⅓ cup cashews
- 2 cups water (divided)
- 2 cups phool makhana (lotus seeds, also called fox nuts)
- 2 teaspoon oil (divided)
- 1 medium onion (chopped)
- 1 tablespoon ginger garlic paste (or four cloves garlic and a one-inch knob of ginger, crushed together)
- 2 medium tomatoes (pureed, for approximately 1 cup tomato puree. You can also used canned tomato puree).
- 1 tablespoon ground coriander
- ½ to 1 teaspoon cayenne (use less for less heat, more for more)
- ½ teaspoon turmeric
- 1 cup green peas
- ¼ cup kasoori methi (dried fenugreek leaves)
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons fresh cilantro (chopped)
Instructions
- Blend the cashews with 1 cup water until smooth. Set aside.
- Heat a teaspoon of oil in a skillet or saucepan over medium heat. Add the phool makhana to the pan.
- Stir-fry the makhana until they turn lightly golden brown and crispy. Remove to a plate or bowl and set aside.
- Add the remaining teaspoon of oil to the same pan. Add the onions with a pinch of salt and saute over medium heat until the onions are translucent, about 3-4 minutes. Stir in the ginger garlic paste and saute for another minute.
- Stir in the tomato puree, cayenne, turmeric and ground coriander. Mix. Cook the tomatoes until most of the moisture has evaporated and the mixture has turned a deeper red.
- Stir in the roasted lotus seeds, frozen green peas and kasoori methi. Mix well and add a cup of water. Bring to a boil.
- Stir in the cashew cream and mix again. Once the curry returns to a boil, lower heat, cover and simmer the curry five more minutes.
- Stir in the garam masala and add salt to taste. Add cilantro and mix in. Turn off heat. Serve the curry hot or warm.
Nutrition Information
To print recipe card without images, uncheck "instruction images" after clicking the "print recipe" button.
First posted on Dec. 31, 2010. Updated and republished on Nov. 21, 2024.
Sindhu Gururaj says
HI Vaishali,
I am Sindhu from India,Karnataka,Bangalore. I chanced upon this recipe when looking for phool makhana recipie. I had bookmarked this and prepared this today. I used cream and cashew more to make it rich. It tastes amazing. Thanks for blogging such a wonderful recipe. This will be made again and again and again.
🙂
love
Sindhu
Vaishali says
So happy to hear! 🙂
Sathya says
Wow...finally stumbled upon ur blog when i was searching recipe for phool makhana...Earlier when i was in taiwan...wanted to try this...but never knew dried,unpuffed lotus seeds can be made to puff and use...so i was longing to do this dish..atlast now at UAE...gonna try this...
Need to say...ur blog is such a lovely place with umpteen vegan dishes...Am very happy to follow ur blog 🙂
Supriya says
Thanks for this wonderful recipe Vaishali. I had never used phool makhana before, tried it after seeing ur recipe. Came out great. We all liked it very much.
Vaishali says
So nice to hear, Supriya!
Kristen says
This recipe looked delicious, so I picked up some lotus seeds from a Chinese supermarket where I live. I made the curry, and it was indeed delicious ... except for the lotus seeds, which came out a bit chewy. Now, it's the first time I've cooked with lotus seeds, and I didn't realize that they were sold both dried and puffed! Clearly (as I would have noticed if I read more carefully!), you used the puffed variant here. The curry itself was so tasty, I ate it anyway. Thanks for the recipe -- I'll be sure to make it properly next time!
Srimathi says
Seriously, I have looked at these lotus seeds and walked past it a zillion times. I thought they were puffed cereal but I guess they are not. Will buy some and try them out soon.
Susan says
Your lotus seeds look amazing - like puffed wheat. I can easily get lotus root, but must look farther for the seeds. Suffice, I want to try them.
Happy New Year, Vaishali. I know 2010 was a tough time with the doggies' illnesses. I can only suggest savoring one day at a time. Please give them big kisses from me.
Anonymous says
I cooked this finally. thanks to you Vaishali!!!!!!! it was awesome. even my 18month old loved it. Just thought I should come back and let you know. I had never cooked with lotus seed puffs before. So I bought them and made them. Damn cool. My 5 yr old and husband devoured it in no time. My little one followed suit. Dev boren koro.
Smruti
<br><br><br><br><br>Dr.Sameena Prathap says
Hey,
That's an incredible curry...Happy new year to you!!:)
Dr.Sameena@
Cham says
That is a rich dish and looks tasty!
Wishing u and ur family a Very Happy New Year!
Miri says
Lovely creamy gravy! and good to hear we will see more delicious food from you! Wish you and Desi and your lovely pets a very Happy New Year!
Julia says
I love your five tips! And I've always just thought lotus seed was a snack like popcorn; it's really cool to see a recipe that uses it. 🙂
Manasi says
I have heard of ( and may even have tried) makhana kheer) but i like this curry better!
Wish U and ur family a HAPPY and HEALTHY 2011!
Kanchan says
Oh, do they make a meat substitute, nice !! I've loads of them and used only in kheer, so bookmarked, will try this for sure.
cumincoriandercardamom says
What an interesting recipe.. and I love the new look.
Rachana says
The curry looks so tempting.
Wishing you a happy 2011 dear Vaishali 🙂
Laavanya says
Wishing you a very happy new year vaishali!
Peggy says
This curry sounds fantastic! And hard to believe a cell phone took those beautiful pictures!
Priya says
Wishing you and family a happy and prosperous new year..Curry looks extremely inviting..
AMA's AnythingVegetarian says
Happy NewYear Vaishali.You have been in my mind.Howz Lucy and the rest of the family.
Zengirl @ Heart and Mind says
Dear Vaishali,
Wishing you very happy and prosperous 2011 and I hope you and family have health and success.
Congratulations on 3 years of blogging! Time sure flies when you are having fun, looking forward to reading more yummy reads.
I have never made this recipe and it looks so yummy!
Preeti
swapna says
Happy New Year dear!!
Different and delicious curry...
Ameya says
Lotus seeds are new to me, but the curry looks spicy and scrumptious 🙂 Happy new year to you Vaishali!!
Red Chillies says
Wishing you a very Happy New Year Vaishali, hope you have a great year ahead!
Sharmila says
Love the new look of Holy Cow! Love the look of that curry. 🙂
Have a wonderful New Year dear Vaishali! 🙂
Pavani says
Lotus seeds curry looks delicious.
Wish you and your family a very Happy & Healthy New Year.
Nupur says
Dear Vaishali- Wishing you and your family a wonderful new year- especially good health and joy all around.
I learn so much from your blog- like these lotus seeds. This might have to be my first new ingredient of 2011.
Skay says
Great post, this recipe looks like a keeper, I absolutely gotta try it. Never cooked Lotus seeds before, thanks for the recipe.
I was actually waiting to see some veganized Portuguese recipes from your trip. Maybe next year?
Happy 2011!
TBC says
Wishing you the very best in 2011, Vaishali. Happy New Year!
BangaloreBaker says
Happy New Year to you too Vaishali.
Anonymous says
Aw, Vaishali, what a sweet post!!! Thank you. We love your blog and can't wait to have more of you-more often!
Happy New Year's to all your animal friends, bipeds, quadrupeds and anything in between!!
From California with love,
Cheers-here's to an awesome 2011 for everyone!
Silvia