Phool Makhani

Phool Makhani


1 small cup Phool Makhani (lotus seeds)
2 Onions(1 onion make as a paste and, finely chop other onion)
2-3 tomatoes(should have more pulp)
ginger garlic paste ½ tbsp
1/2 to 1 glass coconut milk
3 – 4 green chilli’s finely chopped
½ tbsp poppy seeds(gasagasalu)
2 – 3 cloves(lavangam)
1/2 inch  cinnamon(chekka)
1 tbsp coriander powder(dhaniyal podi)
½ tbsp jeera(jeelakarra)
2 blades of 1 star-anise(anaspuvvu)
2 bay leaves
4– 5 cahews(jeedipappu)
pinch of turmeric  pwd
1 tsp red chilli pwd
salt to taste
oil as required


  • In a vessel  fry phool makhani on medium heat until they turn golden color……. Keep them aside.
  • In the same vessel fry cloves, cinnamon, star anise, corriander pwd, jeera for a minute or two  until the arromatic smell comes and keep aside……Now in the same vessel add poppy seeds, bay leaves and cashew nuts and fry for a min. Keep the roasted masala ingredients aside. (fry all the above without oil)..
  • Cut one onion into big chunks of pieces. Fry the cut onions in 1/2tsp oil until they turn light brown.
  • Once all the ingredients are cool enough, grind the roasted masala ingredients(cloves,cinnamon,start anise,corriander pwd,jeera,poppy seeds,bay leaves,cashewnuts) and keep aside… grind fried onions adding some water to a smooth paste and keep aside ……grind tomatoes to a smooth paste and keep aside ….
  • In a cooking vessel add oil and once the oil is hot, add finely chopped onion pieces and fry till the onions turn brown and add  ginger garlic paste, turmeric pwd and fry for a minute.
  • Now, add the grounded onion and tomato paste and cook for 10 more min on low flame…….now add the grounded masala powder(cloves,cinnamon,start anise,corriander pwd,jeera,poppy seeds,bay leaves,cashewnuts) and fry for a minute. By this time the curry sticks to the vessel now,add coconut milk to make it little more gravy.  Add sufficient salt and red chilli  powder .
  • Once this is done the gravy is almost ready. Just 5 min before removing from the flame, add the deep fried Phool Makhani, and mix well.After 5mts switch off the stove  and garnish with coriander leaves……serve hot with rice,roti………

2 Comments to “Phool Makhani”

  • Nice dish..superb photo..

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