Phool Makhana Sabzi (lotus seed curry ekadasi recipe)
This curry has an unbelievable texture and flavor. With a low glycemic index, Phool Makhana makes an ideal curry for those mindful of their blood sugar levels. This recipe just happens to be vegan, gluten-free, sattvic, AND ekadasi vrata-freindly.
Servings: 3 servings
Calories: 384kcal
Cost: $7
Equipment
Ingredients
- 4 teaspoons cooking oil canola oil, olive oil, vegetable oil, or sunflower oil
- 2 cups pool makhana
- 1 cup coconut milk
- ¼ cup raw cashews
- 1 green chili hari mirch, stem removed
- 1 teaspoon grated fresh ginger
- 1 medium size tomato quartered
- 1 tablespoon cooking oil
- ½ teaspoon cumin seeds
- ½ teaspoon asafetida (aka hing)
- ½ teaspoon turmeric powder
- 12 curry leaves
- 2 tablespoons minced cilantro leaves
- ½ teaspoon salt
Garnish:
- ¼ cup fried lightly cashew pieces
- Fresh cilantro leaves
- ¼ teaspoon Kashmiri red chili powder optional
Instructions
- Heat cooking oil in a large non-stick pan over medium heat. Pan-fry raw unsalted cashew pieces until golden brown. Remove the fried cashews and set them aside.
- In the same pan, add Phool Makhana and pan-fry them in the remaining oil until crispy and lightly golden. Remove the fried Phool Makhana from the pan and set them aside.
- In a blender, combine coconut milk, the previously fried cashews, green chili (stem removed), grated fresh ginger, and medium-sized tomato (quartered). Blend the mixture until smooth and set it aside.
- In the same pan, add cooking oil. When the oil is hot, add cumin seeds, letting them splutter. Then, add asafoetida, turmeric powder, and curry leaves. Stir briefly to release the flavors.
- Carefully pour the blended mixture into the pan, along with minced cilantro leaves and salt. Stir everything together and let it simmer for a few minutes until the color darkens and the curry is hot and thick.
- Add back the fried Phool Makhana to the curry. Toss them gently in the creamy sauce until well coated.
- Serve the Phool Makhana Sabzi immediately to preserve its crispy texture. Garnish with lightly fried cashew pieces, fresh cilantro leaves, and optional chili powder.
Notes
Control Oil Temperature: Maintain the right oil temperature while frying Phool Makhana and cashews to achieve perfect crispiness without burning.
Blend Smoothly: Ensure your blender creates a silky-smooth mixture of coconut milk and other ingredients for a creamy sauce.
Moderate Heat: Simmer the curry over medium heat to meld flavors without overcooking.
Serve Promptly: (This is the most important thing!) Plate and enjoy the dish immediately to savor the Phool Makhana's crispy texture.
Nutrition
Calories: 384kcal | Carbohydrates: 23g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Sodium: 453mg | Potassium: 642mg | Fiber: 2g | Sugar: 2g | Vitamin A: 509IU | Vitamin C: 88mg | Calcium: 79mg | Iron: 5mg