How To Cook Phool Makhana Curry - How To Cook. Phool makhana curry, a nutrition rich curry made out of lotus seed. Here is a simple three step recipe for making roasted.
Anytime you want a light and nutritious snack, just have the roasted makhana. Add onion paste as onions start to. Heat a pan and when it gets warm, add phool makhana (lotus seeds) and roast over low flame till it gets crunchy. Then add onions along with ginger & garlic.saute the onions till it becomes translucent,to make the process faster, add a pinch of salt. Add sugar and stir until it is dissolved completely. If you do not have makhana, then you can simply make the curry with peas and khoya or replace it with paneer (indian cottage cheese). Heat a pan with oil. To begin with, place a pan on medium low flame and pour oil in it. Follow the same steps as above when cooking in a stovetop pressure cooker. Among all the phool makhana recipes this roasted makhana is the quickest one.
Add onion paste as onions start to. This is a very healthy and delicious curry that goes well with any indian breads! Now add fresh peas, salt, 1/2 cup water and stir well. Among all the phool makhana recipes this roasted makhana is the quickest one. Once the milk comes to a boil, add the combination of crushed and whole roasted makhana and simmer for approximately 3 to 5 minutes until the makhana softens and milk thickens. 3 cups phool makhana / popped lotus seeds / fox nuts ¼ tsp turmeric powder ½ tsp red chilli powder or as needed ½ tsp chat masala or as required black salt / rock salt or use regular salt 1 tbsp oil / ghee Next, add roasted nuts, cardamom powder, and cook for 30 seconds to 1 minute. Press the ‘cancel’ button to stop ‘saute’ mode. Heat the pan and add oil / butter. Then peel them and grind them to a paste or a fine powder. Add 1 teaspoon oil into the pan.
