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5 from 15 votes

Phool Makhana Curry (Lotus Seed Curry)

This Phool Makhana Curry, or lotus seed curry, is made of puffy, crispy lotus seeds and green peas in a creamy sauce of cashew nuts, tomatoes, and spices. A vegan, gluten-free, soy-free recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Curry
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 117kcal
Author: Vaishali · Holy Cow Vegan

Equipment

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

Calories: 117kcal | Carbohydrates: 16g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Potassium: 376mg | Fiber: 3g | Sugar: 4g | Vitamin A: 610IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 2mg