Phool Makhana Gravy is a buttery, chewy gravy made by cooking phool makhana with fresh cream and simmered onion & tomato based puree. Phool Makhana Gravy is a good healthy side dish for chapathi, roti and for rice meal like pulao, ghee rice etc. 
This Phool Makhana gravy is my recent try, just made a simple makhni sauce and added phool makhana to it and this gravy turned out so good if I may say so myself :).We all love makhana, I usually roast and keep as mittu loves to snack it.So whenever I see it in Nilgiris, I buy a pack of it, it usually comes in a huge pack so I roast and keep half of it for snacking and the rest to try such new recipes to blog!
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📖 Recipe Card
Phool Makhana Gravy
Ingredients
- 2 cups phool makhana
- 1 tablespoon ginger garlic paste
- 1 tablespoon fresh cream
- 1/2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 2 teaspoon coriander leaves chopped finely
- 2 teaspoon oil
- 1 teaspoon ghee
- 3/4 cup water
- salt to taste
TO GRIND:
- 1 medium sized big onion chopped lengthwise
- 2 medium sized tomato chopped roughly
- 5 whole cashews
- 2 dry red chillies
- 1/4 teaspoon pepper corns
- 1/2 teaspoon fennel seeds
Instructions
- Dry roast onion and tomato until mushy, sauté till raw smell leaves and tomatoes turn mushy.
- Cool down and transfer to a mixer jar along with cashews, red chillies, fennel seeds, pepper corns. Grind it to a smooth paste.
- Heat a teaspoon of ghee roast the makhana until crisp, set aside.
- Heat oil add jeera let it crackle.
- Add ginger garlic paste sauté for 2mins, then add onion tomato paste. Cook for 5mins in low flame.
- Add red chilli, coriander and garam masala powders, give a quick mix and keep cooking for few mins till it becomes thick. Add required salt.
- Add 1/2 to 3/4 cup water and cook until oil separates, it will take at least 7-10mins. Cook in low flame.
- Add roasted makhana and cook for 2mins then add fresh cream.
- Give a quick mix. Switch off and garnish with coriander leaves.
- Serve Phool Makhana Gravy with phulka or pulao.
Notes
- Makhana when soaked becomes soft, so resting time of 30mins would be good. If you give more resting time it will become very soft and soggy too.
- Adding cream gives a creamy and rich flavour. I used homemade fresh cream.
- The consistency should be flowing and creamy. Adjust the consistency of the gravy according to your preference.
Phool Makhana Gravy Recipe Step by Step
- Dry roast onion and tomato until mushy, saute till raw smell leaves and tomatoes turn mushy.Cool down and transfer to a mixer jar along with cashews,red chillies,fennel seeds,pepper corns.
- Grind it to a smooth paste.Heat a teaspoon of ghee roast the makhana until crisp,Set aside.Heat oil add jeera let it crackle.
- Add ginger garlic paste saute for 2mins, then add onion tomato paste.Cook for 5mins in low flame.
- Add red chilli,coriander and garam masala powders,give a quick mix and keep cooking for few mins till it becomes thick.Add required salt.
- Add 1/2 to 3/4 cup water and cook until oil seperates, it will take atleast 7-10mins.Cook in low flame.
- Add roasted makhana and cook for 2mins then add fresh cream.
- Give a quick mix.Switch off and garnish with coriander leaves.
Serve with phulka or pulao.
Expert Tips
- Makhana when soaked becomes soft, so resting time of 30mins would be good.If you give more resting time it will become very soft and soggy too.
- Adding cream gives a creamy and rich flavour.I used homemade fresh cream.
- The consistency should be flowing and creamy.Adjust the consistency of the gravy according to your preference.
Subhashini
Looks delicious. Bookmarked it. gonna try this for sure