Phool Makhana Gravy is a rich and creamy curry that looks fancy but actually very simple to make. It is made by roasting phool makhana and simmering it in onion tomato base cooked with butter and cream. This gravy recipe turn smooth and thick, and makhana soaks up all the flavors well.

This recipe is perfect for days when you feel like eating something different but dont want long cooking. I like how makhana becomes soft and chewy after cooking in gravy. It pairs so well with roti, chapathi or even ghee rice. It feels creamy and soft in every bite with a light crunch.

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About Phool Makhana Gravy

Phool makhana, also called fox nuts or lotus seeds, is very popular now in many Indian homes. Usually it is used for snacks or kheer but this version in gravy is something special. The roasted makhana cooked in smooth tomato onion base gives unique texture.

The flavor is mild but rich. There is nice balance of spice and creaminess with light aroma from garam masala. Adding fresh cream in the end gives buttery taste which makes the curry very comforting. This gravy can easily go for small family lunch or weekend dinner.

If you are bored with usual paneer or vegetable gravy, this makhana gravy feels very new and tasty. It has same creamy texture but not heavy, so you can enjoy it even with simple phulka. You can also try same base with peas or tofu sometime. It keeps well for few hours and tastes even better later as the flavor settles.

I usually make this gravy on weekends when I want something mild but still special. Sometimes I serve it with jeera rice or just plain steamed rice and salad. This Phool Makhana gravy is my recent try, just made a simple makhani sauce and added phool makhana to it and this gravy turned out so good.

Phool Makhana Gravy Ingredients

• Phool makhana - I used roasted phool makhana for this recipe. It gives chewy texture and light crunch. You can use store bought roasted one also.
• Ginger garlic paste - I have used homemade paste, it gives nice aroma and spice taste. You can also crush them if you want stronger flavor.
• Fresh cream - It gives rich and creamy texture to curry. You can also use store cream or even little milk for light version.
• Spice powders - I used red chili, coriander and garam masala powders. They add spice, color and aroma to the dish.
• Coriander leaves - I have used finely chopped fresh coriander leaves for garnish. It adds freshness and bright color.
• Onion, tomato, cashews and spices - I used onion and tomato cooked till soft for mild sweetness and tang. The cashews makes gravy creamy and smooth. Dry red chilies, pepper corns and fennel seeds gives mild spice, nice aroma and little sweetness.
• Oil - I have used regular cooking oil for sautéing. You can use ghee also for more aroma.
• Ghee - I used small spoon ghee for roasting makhana. It give nutty smell and nice golden look.

Why This Recipe Works

• This recipe is simple and use basic kitchen ingredients.
• The gravy becomes thick, buttery and flavorful with light spice.
• It is a healthy side dish as makhana is rich in calcium and protein.
• You can serve it easily with both rice and Indian breads.
• It is flexible base, you can add paneer or peas to make variations.

Similar Recipes

• Kadai Paneer
• Aloo Gobi Matar
• Aloo Matar
• Chilli Paneer
• Aloo Bhindi

How to make Phool Makhana Gravy Step by Step

1.Dry roast onion and tomato until mushy, sauté till raw smell leaves and tomatoes turn mushy. Cool down and transfer to a mixer jar along with cashews, red chilies, fennel seeds, pepper corns.

2.Grind it to a smooth paste. Heat a teaspoon of ghee roast the makhana until crisp, Set aside. Heat oil add jeera let it crackle.

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

4.Add red chili, coriander and garam masala powders, give a quick mix and keep cooking for few minutes till it becomes thick. Add required salt.

5.Add ½ to ¾ cup water and cook until oil separates, it will take at least 7-10 minutes. Cook in low flame.

6.Add roasted makhana and cook for 2 minutes then add fresh cream

7.Give a quick mix. Switch off and garnish with coriander leaves.

Serve with phulka or pulao.

Expert Tips

• Roasting makhana - Always roast makhana in low flame till crisp, else it becomes soggy later. I usually roast in ghee for best flavor.
• Cooking base - Cook onion and tomato paste well till oil separates. That gives right taste and color. I always take my time for this step.
• Adding cream - Add cream only at end in low flame. If you add early, it can split. I usually switch off stove and then mix cream.
• Consistency - You can add water little by little to reach gravy thickness you like. It is slightly flowing so that makhana absorbs flavor well.
• Serving time - Serve soon after cooking. If you keep long, makhana turns too soft.

Serving and Storage

Serve Phool Makhana Gravy with chapathi, phulka, naan or with mild rice dishes like jeera rice or ghee rice. It also tastes nice with plain steamed rice and some pickle. You can store leftover in fridge for one day. Reheat with small splash of water before serving. Try not to keep for long as makhana becomes very soft later.

FAQS

1.Can I make this without cream?

Yes you can skip cream and use milk instead.

2.Can I prepare this ahead?

You can make the gravy base earlier and add the roasted makhana only before serving.

3.Can I use store roasted makhana?

Yes that is also fine. You can just add it directly in the gravy without roasting again.

4.Is this recipe spicy?

It is mild spicy only. You can adjust red chilli powder according to your taste if you want little more heat or less.

5.Can I add vegetables?

Yes you can add paneer, peas or small potato. It makes the gravy more filling.

If you have any more questions about this Phool Makhana Gravy Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Phool Makhana Gravy Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Butter Beans Kurma is a mild and tasty South Indian kurma made with a coconut based masala. This recipe turns out rich and full of flavor but still not too heavy, so you can enjoy it with rice, roti, chapati and also with idli or dosa. The curry has a creamy texture but stays light, making it perfect for both breakfast and lunch.

This kurma is cooked using fresh butter beans along with onion tomato base, then blended with ground coconut masala. It comes out aromatic, slightly spiced and very comforting to eat. The butter beans turns soft and has a buttery bite which makes this kurma feel special compared to usual vegetable kurma.

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About Butter Beans Kurma

Butter Beans Kurma is a unique tasting kurma perfect to pair up with rice, roti, idli or dosa. These beans are big and soft inside, after cooking they almost melt and blend well with the masala. The base for this kurma is ground coconut with fennel and few spices, so taste is very balanced, not too spicy and not oily also.

This kurma is mostly made as side dish for rice, chapathi or roti in South Indian homes. But it also suits nicely with dosa and idli, which makes it a flexible option. Unlike normal vegetable kurma, this one feels little more rich and nutty because of the beans and coconut together.

The texture of this kurma is creamy and smooth, butter beans give soft bites and every spoonful feels filling. The fennel and cashew in masala adds mild sweetness and light spice flavor. If butter beans is not available you can also adapt same recipe with other vegetables or legumes.

I prepare this often for dinner with chapathi. My family likes the mild taste, and I feel it easy also since it does not need too many ingredients. It has slowly become regular in my kitchen as one of the go-to kurma recipes.

Butter Beans Kurma Ingredients

• Butter beans - I have used fresh butter beans taken out from shell. They turn soft and give buttery bite in kurma. If you have dried beans, soak overnight before cooking.
• Onion - Onion gives body to the curry and once fried it adds mild sweetness. If big onion is not available, you can also use small onions.
• Tomato - Tomato brings slight tang and balances the coconut taste. If no tomato in hand, little curd also works.
• Coconut - Fresh grated coconut makes the kurma creamy and thick. Frozen coconut can be used but fresh one gives more flavor.
• Cashews - Cashews thicken the gravy and give nutty flavor. If cashew is not there, almonds without skin can be used.
• Fennel seeds - I have used fennel seeds for its aroma and sweet touch. If you don't prefer strong fennel taste, reduce the amount.
• Poppy seeds - This adds earthy flavor and little thickness. If not available you can skip, still kurma taste nice.
• Fried gram dal - It helps balance spice and gives smooth texture to masala.
• Garlic - I add roughly chopped garlic to get strong base taste. You can skip if you don't like garlic flavor.
• Spices - I added cinnamon, cloves, mustard, urad dal, curry leaves and dry red chillies all go in tempering for flavor and aroma.
• Chilli powder & Coriander powder - I added these for heat and taste. You can also add garam masala for stronger flavor.
• Coriander leaves - I have added freshly chopped coriander at the end that makes the kurma look bright and taste fresh.

Similar Recipes

• Butter Beans Curry
• Butter Beans Kuzhambu
• Potato Kurma
• Tomato Kurma
• Cauliflower Kurma

How to make Butter Beans Kurma Step by Step

1.Remove butter beans from its shell, rinse it well and set aside. Grind the ingredients listed under 'to grind' with little water to a semi smooth paste, Set aside.

2.In a pressure pan, heat oil - add the items listed under 'to temper' let it splutter. Then add onion sauté till it becomes transparent then add tomatoes.

3.Saute till mushy and raw smell leaves. Then add red chili, coriander powders. Cook for 2 minutes.

4.Add coconut paste along with 2 cups of water. Add turmeric powder.

5.Let it simmer for a while till oil separates, add required salt. Add butter beans and Pressure cook for 2 whistles in low medium flame.

6.Open and garnish with coriander leaves, Taste check and adjust salt if required.

Serve with hot rotis!

Expert Tips

• Cooking beans - I usually pressure cook butter beans with little water till soft. For dried beans always soak overnight and cook for longer time.
• Grinding masala - Coconut paste should be ground smooth else kurma will be grainy. I sometimes add extra cashew if I want thicker gravy.
• Oil choice - Normal cooking oil works fine, but adding coconut oil in the end gives more aroma.
• Consistency - It gets thick after cooling. Add hot water before serving to bring it to correct consistency if it becomes too thick.
• Flavor boost - Add one green chilli while grinding masala if you want little more spice kick.

Serving and Storage

Serve Butter Beans Kurma hot with chapathi, phulka or even plain steamed rice. It also matches well with dosa and idli for breakfast. Leftovers can be kept in fridge for one day. Before serving reheat with little water since kurma becomes thick when kept. I don't prefer keeping more than a day because coconut based gravies spoil fast.

FAQS

1.Can I make this kurma without coconut?

Yes you can replace coconut with milk and little cashew paste. But taste will be different from normal kurma.

2.Can I use dried butter beans?

Yes, but always soak overnight and pressure cook for more whistles to make soft.

3.Can I add other vegetables with butter beans?

Yes carrot, beans or peas can be added to make it like mixed kurma.

4.Does this kurma go well with rice also?

Yes, it goes well with plain rice or even mild pulao too.

5.How to make kurma more spicy?

You can add one green chili to the paste or increase red chili powder depending on your taste.

If you have any more questions about this Butter Beans Kurma Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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