Phool Makhana Curry


Phool Makhana 2 cups
Large onion 1
Mediumsize Tomato 2
yogurt 1 cup
poppy seeds/khus Khus 1/4 cup
Fresh Coconut 1/2 cup
Kaju /cashews 4 or 5
green chillies 3-4
ginger garlic paste 2 tsp
chili powder 1tsp
garam masala 1 tsp
a pinch of turmeric
salt to taste
coriander leaves, chopped
oil for deep frying
3 tbsp oil for the gravy


  • Finely chop onions, tomato, coriander leaves and green chillies.
  • Heat oil and deep fry Phool Makhana until light brown. keep aside.
  • roast poppy seeds for a min.keep them aside.
  • Heat 3 tbsp oil and fry onions until brown. Add ginger garlic paste, green chillies and fry for one more minute. Add tomatoes, turmeric, red chili powder and cook for 5-10 min till tomato is completely done.
  • In the mean while, blend roasted poppy seeds,kaju and coconut into fine paste.Add this paste to the onion mixture and mix.
  • Lower the heat and add yogurt, garam masala and cook for 5-10 minutes.
  • Add phool makhana , salt and cover it with a lid and cook for 5-10 minutes .until you see oil floating on the sides and on the top. Garnish with cilantro leaves
  • This one was quite spicy, so adjust the spice and chili according to your taste!
Serve with Pulao/ chapathi
Serving size 6 -7 people


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