0 from 9 votes
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 3 servings
Calories: 384 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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.
- This is the most important thing!
Nutrition Information
Calories
384kcal
(19%)
Carbohydrates
23g
(8%)
Protein
7g
(14%)
Fat
31g
(48%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
0.04g
Sodium
453mg
(19%)
Potassium
642mg
(18%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
509IU
(10%)
Vitamin C
88mg
(98%)
Calcium
79mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 384
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Sodium | 453mg | 19% |
| Potassium | 642mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 509IU | 10% |
| Vitamin C | 88mg | 98% |
| Calcium | 79mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.