Phool Makhani Masala

Many have asked me about Phool Makhana, and they are basically puffed lotus seeds. I will try to take a picture of Phool makhana and post to the site in a day or two. My roommate (Punjabi but from Hyd) used to make a variety of dishes using this. You can even make Kheer with these. It somehow stuck me at the last minute and I thought why not cook this for RCI-Punjab.

This preparation takes sometime but not like other masala curries.

You need..

2 cups of phool makhana

1 large onion, chopped

2 medium tomato, chopped

1 cup yogurt

1/4 cup poppy seeds/khus Khus, roasted

1/2 cup coconut

2 or 3 green chillies, sliced

2 tsp ginger garlic paste

1 tsp chilli powder

1 tsp garam masala

a pinch of turmeric

salt to taste

coriander leaves, chopped

oil for deep frying

3 tbsp oil for the gravy

1. Heat oil and deep fry Phool Makhana until light brown.


2. Heat 3 tsbp oil and fry onions until brown. Add ginger garlic paste, green chillies and fry for one more minute.


3. Add tomatoes, turmeric, red chilli powder and cook for 3-4 minutes.


4. In the mean while, blend poppy seeds and coconut for the gravy.


5. Add this gravy to the onion mixture and mix.


6. Lower the heat and add yogurt, garam masala and cook for 5-10 minutes. Or until you see oil floating on the sides and on the top.


7. Add phool makhana , salt and cook for 3-4 minuts. Garnish with cilantro at the end.
   

Serve with Pulao.