Phool Makhana Gravy Recipe – Sharmis Passion

Flower Makhna Gravy is a rich and creamy curry that looks fancy but is really very simple to make. This flower is made by roasting makhana and boiling onion in a tomato base cooked with butter and cream. This gravy recipe becomes smooth and thicker, and the makhana soaks all the tastes well.

This recipe is perfect for those days when you feel like eating something different, but do not want to cook for a long time. I like how Makhana gets soft and chewed after cooking in gravy. It connects it so well with roti, chapathi or even ghee rice. It sounds creamy and soft in every bite with light crunch.

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About flower makhana gravy

Flower Makhana, also known as Fox Nuts or Lotus Seeds, is now very popular in many Indian homes. It is usually used for snacks or kheer but in gravy this version is something special. Smooth tomato onion gives a unique texture cooked in the onion base.

The taste is mild but rich. There is a good balance of spices and cream with light aroma from garam masala. Finally adding fresh cream gives the taste of butter which gives a lot of relief to the curry. This gravy can easily go for lunch or weekend of small families.

If you are bored with normal cheese or vegetable gravy, this Makhana Gravy looks very new and tasty. It has the same creamy texture, but is not heavy, so you can also enjoy it with simple phalka. You can also try the same base with peas or tofu for some time. It lasts well for a few hours and gives even better taste with taste.

I usually make this gravy on weekend when I want something lighter but still special. Sometimes I serve it with cumin rice or just plain boiled rice and salad. This flower makhana gravy is my recent effort, just made a simple makhani sauce and added flower makhana to it and this gravy turned out so good.

Flower Makhana Gravy Material

• Flower Makhana – I used roasted flower makhana for this recipe. It gives chubi texture and light crunch. You can use a single purchased store roasted.
• Ginger garlic paste – I have used homemade paste, it gives good aroma and taste of spices. If you want a strong taste then you can also crush them.
• fresh cream – It gives curry rich and creamy textures. You can also use store cream or little milk for the light version.
• Masala powder – I used red chili, coriander and garam masala powder. They add spices, color and aroma to the dish.
• coriander leaves – I have used finely chopped coriander leaves for garnish. It adds freshness and bright color.
• Onion, tomato, cashews and spices – I cooked onion and tomatoes until they become soft for light sweetness and tang. Cashew gravy makes creamy and smooth. Dry red chili, black pepper corn and fennel seeds give light spices, good aroma and small sweetness.
• Oil – I have used cooking oil regularly for sootting. You can also use ghee for more aroma.
• valley – I used a teaspoon of ghee to roast Makhana. It gives the smell of walnuts and a good golden look.

Why does this recipe works

• This recipe is simple and use basic kitchen materials.
• Gravy becomes thick, butter and delicious with light spices.
• It is a healthy side dish because Makhana is rich in calcium and protein.
• You can easily serve it with both rice and Indian bread.
• This is a flexible base, you can add cheese or peas to create variety.

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How to step by step flower gravy to step by step

1. Fry onion and tomatoes until raw leaves and tomatoes are beige. Cool and transfer cashews, red chili, fennel seeds, black pepper corns to a mixer jar.

2. Place it in a smooth paste. Heat a spoon of ghee. Fry the makhana until it becomes crisp, set one side. Heat oil. Add jera. Crack it.

3. Add ginger garlic paste sauce, then onion tomato paste for 2 minutes. Cook in low flame for 5 minutes.

4. Red Chile, Coriander and Garam Masala powder, give a quick mixture and keep cooking for a few minutes until it becomes thick. Add the required salt.

5. Add to to to cup water and oil till separation, it will take at least 7-10 minutes. Cook on low flame.

6. Roasted Makhana and cook for 2 minutes then add fresh cream

7. A quick mixture. Switch and garnish with coriander leaves.

Serve with phalka or casserole.

Expert tips

• Rosting makhana Always redeem the makhana in low flame till crisp, otherwise it becomes disgusting later. I usually roast in ghee for the best taste.
• Cooking basis – Cook onion and tomato paste well until the oil is separated. Which gives the right taste and color. I always take my time for this step.
• Add cream – Add cream only at the end of low flame. If you add quickly, it can be divided. I usually close the stove and then add cream.
• Stability – You can add very little water to reach gravy thickness. It flows slightly so that the makhana absorbs the taste well.
• Serving time – Serve immediately after cooking. If you stay for a long time, the mockery becomes too soft.

Service and storage

Serve the flower makhana gravy with chapatis, phalka, naan or light rice dishes such as a little rice or ghee rice. This plain tastes good with boiled rice and some pickle. You can store the remaining in the fridge for a day. Heat again with small splashes of water before serving. Try not to keep for a long time because the makhan becomes very soft later.

General question

1. Can I do it without cream?

Yes, you can leave the cream and use milk instead.

2. Can I prepare it further?

You can first create a gravy base and add roasted makhana before serving.

3. Do I use the store roasted makhana?

Yes, this is also fine. You can add it to the gravy without re -roasting it.

4. Is this recipe spicy?

It is only light spicy. If you want a little more heat or less then you can accommodate red chili powder according to your taste.

5. Can I add vegetables?

Yes you can add cheese, peas or small potatoes. This allows gravy to fill more.

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