Phool makhna curry/ Lotus seeds curry

I wanted to try something which is not regular and that is when I rounded upon Lotus seeds or Phool makhna curry. Quite an interesting dish came out which tasted amazing with hot rotis. I never thought that lotus seeds can be used to make such a tasty dish.

Preparation and cooking time: 1 hr

Ingredients:

• Lotus seeds/ Phool makhna - 1 big cup
• Tomatoes - 3
• Onion - 1 big
• Lemon - 1/2
• Coconut powder paste or cashew nut paste - 1 small cup
• Milk cream - 2 spoon
• Edible oil
• Spices:
• Turmeric powder
• Red chilly powder - 1 spoon
• Jeera powder - 1 spoon
• Coriander powder - 1 spoon
• Fenugreek/ Methi powder - 1/2 spoon
• Garlic cloves - 4
• Ginger paste
• Salt

Preparation:

• Dry fry lotus seeds till they are crisp. You can fry for 5 mins and keep aside.

• Heat a cooking pan and add edible oil. 
• Add chopped onions and saute well till they turn transparent.
• Add chopped tomatoes and saute for 2 mins.

• Add all the spices and saute for 2mins and switch off. Let this mixture cool down.

• Grind the mixture to make a paste.
• Heat a cooking pan, add edible oil and then add mustard seeds. Wait till they flutter.
• Add the ground paste and cook for 2mins.

• Add the coconut powder paste or cashew nut paste and mix well.

• Add the lotus seeds and mix well.

• Add more water and salt if required. Close it with a lid and let it cook for 5 mins. Switch off the flame.

• Squeeze the lemon juice and mix well.
• Garnish with milk cream and coriander leaves.

The dish will be loved by all. So try it out for sure!