Here's a creamy, exquisite curry made with an ingredient that could be new to some of you: lotus seeds, called phool makhana in Hindi. The roasted phool makhana and green peas are cooked in an easy, creamy tomato sauce spiced with garam masala.
Love spicy Indian curries? You might also like these recipes for cashew curry and chickpea curry.
What is phool makhana?
Phool makhana are the dried seeds of the lotus flower. They look adorable - dalmatian-like with black specks - and when roasted they turn crispy and puffy, like popcorn. In north India, phool makhana is roasted with spices and served as a snack, or it is used in delicious curries and sides.
I love using phool makhana as a meat substitute because although not meaty-tasting, they turn chewy in a curry sauce. Their smooth, creamy flavor also ensures they will be a hit with everyone. The seeds are rich in fiber, protein, and nutrients, including B vitamins. They are also believed to benefit heart health, bone health, kidney health and blood sugar levels.
You can buy phool makhana at any Indian grocery store or online. The seeds have an incredibly long shelf life and although they are best used within a year, I've stored them for longer with no discernible change in flavor or texture.
Why this recipe works
When I first created this phool makhana curry recipe in 2010, I wasn't trying to recreate a traditional dish: I just created a curry of my own, with ingredients I love, including cashew cream, garam masala and a few simple ingredients from the pantry. It turned out so delicious, I found myself returning to it very often and I haven't tweaked a thing since: the recipe you will find below is the same I shared on this blog more than 14 years ago.
This makhana curry is a great recipe to make in winter-- it's healthy but you don't need many fresh ingredients. Makhana seeds are also warming to the body, which makes them good eats when it's cold outside. The curry is soy-free and gluten-free. If you can't eat cashews, see FAQs below on making this recipe nut-free.
Ingredients
- Phool makhana (lotus seeds, also called fox nuts). These are the star ingredient in this recipe, with their chewy texture and creamy flavor.
- Vegetables: onions, tomatoes and frozen green peas.
- Herbs: ginger garlic paste (or four cloves of garlic and a 1-inch knob of ginger, crushed together), kasoori methi (dried fenugreek leaves) and cilantro.
- Spices: ground coriander, cayenne and garam masala.
- Raw cashews. To make cashew cream. See FAQs for nut-free options.
How to make phool makhana curry
Heat a teaspoon of oil in a skillet or saucepan over medium heat. Add the phool makhana to the pan.
Stir-fry the makhana until they turn lightly golden brown and crispy. Remove to a plate or bowl and set aside.
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Add the remaining teaspoon of oil to the same pan. Add the onions with a pinch of salt and saute over medium heat until the onions are translucent, about 3-4 minutes. Stir in the ginger garlic paste and saute for another minute.
Stir in the tomato puree, cayenne, turmeric and ground coriander. Mix.
Cook the tomato paste until most of the moisture has evaporated and the mixture has turned a deeper red.
Stir in the roasted lotus seeds, frozen green peas and kasoori methi.
Mix well and add a cup of water. Bring to a boil.
Stir in the cashew cream and mix again. Once the curry returns to a boil, lower heat, cover and simmer the curry five more minutes.
Stir in the garam masala and add salt to taste.
Add cilantro and mix in. Turn off heat. Serve hot or warm.
Serve
I love scooping up this thick curry with vegan naan, paratha or roti. But it's just as delicious with basmati rice and cucumber raita on the side. Serve a vegan mango lassi to sip on during dinner or for dessert!
Recipe FAQs
If you have an air fryer, you can skip roasting the makhana manually and even reduce the amount of oil used in the recipe. Place the makhana in the air fryer, set it to 375 degrees Fahrenheit/190 degrees Celsius, and air-fry for five minutes.
Use pumpkin seeds instead of cashews or substitute the cashew cream with coconut milk. Coconut milk will change the flavor of the curry, but it will taste differently delicious.
I wouldn't recommend adding more vegetables to the phool makhana curry because it would dilute the perfect balance of flavors in this recipe. The green peas are wonderful with the makhana and they add all the freshness you need in this recipe.
The makhana curry can be stored in the refrigerator for up to four days, and can be frozen in a freezer-safe container for up to three months. Reheat on the stove or in microwave until warmed through.
More Vegan Curry Recipes
Recipe card
Phool Makhana Curry (Lotus Seed Curry)
Equipment
- Skillet or saucepan with lid
Ingredients
- ⅓ cup cashews
- 2 cups water (divided)
- 2 cups phool makhana (lotus seeds, also called fox nuts)
- 2 teaspoon oil (divided)
- 1 medium onion (chopped)
- 1 tablespoon ginger garlic paste (or four cloves garlic and a one-inch knob of ginger, crushed together)
- 2 medium tomatoes (pureed, for approximately 1 cup tomato puree. You can also used canned tomato puree).
- 1 tablespoon ground coriander
- ½ to 1 teaspoon cayenne (use less for less heat, more for more)
- ½ teaspoon turmeric
- 1 cup green peas
- ¼ cup kasoori methi (dried fenugreek leaves)
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons fresh cilantro (chopped)
Instructions
- Blend the cashews with 1 cup water until smooth. Set aside.
- Heat a teaspoon of oil in a skillet or saucepan over medium heat. Add the phool makhana to the pan.
- Stir-fry the makhana until they turn lightly golden brown and crispy. Remove to a plate or bowl and set aside.
- Add the remaining teaspoon of oil to the same pan. Add the onions with a pinch of salt and saute over medium heat until the onions are translucent, about 3-4 minutes. Stir in the ginger garlic paste and saute for another minute.
- Stir in the tomato puree, cayenne, turmeric and ground coriander. Mix. Cook the tomatoes until most of the moisture has evaporated and the mixture has turned a deeper red.
- Stir in the roasted lotus seeds, frozen green peas and kasoori methi. Mix well and add a cup of water. Bring to a boil.
- Stir in the cashew cream and mix again. Once the curry returns to a boil, lower heat, cover and simmer the curry five more minutes.
- Stir in the garam masala and add salt to taste. Add cilantro and mix in. Turn off heat. Serve the curry hot or warm.
Nutrition Information
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First posted on Dec. 31, 2010. Updated and republished on Nov. 21, 2024.
Margaret
The recipe sounds great, but I’m not sure how to measure 1/5 cup of cashews. Could you give the weight of this amount?
Vaishali
Hi Margaret, it's 1/3rd cup of cashews, about 50 grams.
valerie
While at the Indian grocery to get the phool makhana, I found frozen green chickpeas. I am planning to use them in this recipe instead of green peas. What do you think? Should I or should I not substitute green chickpeas for green peas.
Vaishali
Hi Valerie, I am pretty sure that frozen chickpeas would need to cook for much longer than green peas, unless they are precooked. If they are already cooked and tender, just add them as you would the green peas, otherwise cook them first until tender, then add.
Anni
Hi Vaishali
A friend gave me some lotus seeds she purchased at a Chinese grocer. They are not puffed, but are dried white seeds with the inside part removed (it looks like). Will these work in this recipe, do you know? There seems to be some confusion out there about lotus vs water lily seeds and I’m struggling to find a recipe without the puffed version of this seed. Help please!
PS Love your recipes.
Best Regards
Anni
Vaishali
Hi Anni, honestly I don't know much about this either, but from what I understand, the lotus seeds used in Chinese cuisine need to be peeled, hulled and cooked before using in order to soften them. I would advise doing that and then adding the softened seeds to the curry. Try boiling them for a bit until soft but don't overcook because I believe they will disintegrate.
Sheetal Shivani
Hi
Thank you for this lovely recipeis it possible to get freezing and reheating methods please.
Rajan Rajendran
Excellent recipe! Comes out great every time I make it! Tastes great, goes well with rotis and rice! And freezes very well! Thanks for sharing this!
Jason
Just getting ready to make this for the first time, and I'm wondering about the cashew to water ratio to create a "paste". 1/3 cup to 1 cup creates something more like milk.
Vaishali
The cashew will thicken the curry as it heats up. But if you like add less water -- about 1/2 a cup -- to make the paste and then add more water if you want to thin out the curry.
Vaishali
So happy you loved it, Rajan!
Vaishali
Awesome! So happy to hear.
Kay
Thank you for this delicious recipe - it is easily one of our favorite dishes to have with roti or jeera rice. We make a large batch and freeze in small portions for a quick week night dinner. I love the rich gravy sans cream that I am going to use it for making navratan kurma.
Vaishali
That's so lovely to hear, Kay, thanks for letting me know. I love the idea of using the gravy for navratan kurma.
Vaishali
That sounds like a great idea, Kay! So happy you loved the curry.