Phool Makhana Curry Makhana Sabzi

The Foxnuts

The phool makhana is known as lotus seeds or foxnuts. They are produced in India, Korea, and Japan. Today foxnuts are considered an excellent low-calorie, anti-oxidant, gluten-free, vegan superfood. They are commonly used to make kheer, phirni, munching snacks, curry, and caramel makhana. Regarding Hindu religion festive feasts or fasting recipes, foxnuts are a popular ingredient.

The Makhana Sabzi

The phool makhana curry is a unique, easy, and delicious Indian curry. Even if you are not fasting, this makhana sabzi adds a great variety to the everyday meal menu. The roasted foxnut and the cashews make it a rich and creamy curry. Many of you often ask if I observe any kind of fasting diet. Yes, I do during the nine days of Navratri (twice a year). Hence, I am always looking for no onion no garlic recipes fasting (farali) recipes that are fulfilling and taste scrumptious. Phool Makhana Curry is one such farali recipe that is my all-time favorite.

Recipe Variations

There are many variations of phool makhana curry. A few of the popular ones are: Kaju Makhana Sabzi: This version has a rich, creamy gravy made with cashew paste. Also, you can add ghee-fried cashews to the curry. Matar Makhana Sabzi: You can make phool makhana curry in a methi matar malai style with onion and garlic-based sauce. Masala Makhana Sabzi: It is a true Punjabi-style curry made in onion and tomato masala with spices. However, you can substitute paneer with foxnuts in Indian curry recipes.

Watch Makhana Sabzi Video

Serving Suggestion

Serve phool makhana curry with poori or palak puri, kuttu puri, mint raita, and a simple side dish such as khatta meetha kaddu or masala potato fry for a wholesome no onion, no garlic meal. This kind of sattvic meal combination leaves a delicate trail of flavors in the taste buds and, at the same time, gives you a soul-satisfying experience.

My Tried & True Tips

The roasting of foxnuts (makhana) in ghee makes them crisp and crunchy. Hence, do not add them without roasting them in the gravy. The foxnut absorbs liquid once added to the gravy, making it slightly thick. Hence, adjust the consistency of the gravy accordingly. Add cashews and foxnuts a few minutes before serving the phool makhana curry. This way, roasted foxnuts will not become chewy or soggy. If you prefer, add ½ teaspoon of homemade garam masala to the makhana curry for the aroma and flavor.