· By ODM Masala
Makhana Curry Recipe: Phool Makhana Matar in 30 Minutes
Quick answer: Makhana curry is a North Indian sabzi where roasted phool makhana and green peas simmer in a smooth onion-tomato-cashew gravy for the last few minutes of cooking. Roast the makhana in ghee first and add it just before serving, so it soaks up the gravy without turning soggy.
Also known as: phool makhana ki sabzi, makhana matar, or makhana masala. In English, makhana is called fox nuts or lotus seeds. If you only know makhana as a crunchy snack or a vrat kheer, this curry is the easiest way to turn a pack into a full winter dinner with roti or rice.
What do you need for makhana curry?
This serves 3 to 4 people. Quantities are a rough home guide, so adjust salt and chilli to your family's taste.
- 2 cups phool makhana
- 1 cup green peas (fresh or frozen)
- 2 medium onions and 3 medium tomatoes, roughly chopped
- 10 to 12 cashews, soaked in warm water for 15 minutes
- 1 inch ginger, 4 garlic cloves, 1 green chilli
- 1/2 tsp haldi powder, 1 tsp lal mirch powder, 1 tsp jeera
- 2 tbsp ghee or oil, salt to taste, a little fresh cream (optional), fresh coriander to finish
How do you make makhana curry step by step?
- Roast the makhana. Heat 1 tbsp ghee in a kadhai on low flame. Add the makhana and roast for 6 to 8 minutes, stirring often, until one piece breaks with a clean crunch when pressed. Keep aside.
- Make the paste. Blend the onions, tomatoes, ginger, garlic, green chilli and drained cashews to a smooth paste.
- Start the tadka. Heat the remaining ghee, add jeera and let it splutter.
- Cook the masala. Pour in the paste and cook on medium heat for 8 to 10 minutes, until it thickens and ghee starts to separate at the sides.
- Add the spices. Stir in haldi, lal mirch and salt. Cook for one more minute.
- Add peas and water. Add the peas and about 1 1/2 cups of water. Simmer for 5 minutes until the peas are soft.
- Add makhana last. Switch off the flame, stir in the roasted makhana and the cream, and cover for 2 minutes. Garnish with coriander and serve.
Why does makhana go soggy, and how do you fix it?
| Problem | Likely cause | Fix |
|---|---|---|
| Makhana turns mushy | Added too early or boiled in the gravy | Add it after switching off the flame, just before serving |
| Makhana feels chewy | Not roasted long enough | Roast on low heat until it breaks with a crunch |
| Gravy tastes raw | Onion-tomato paste not cooked through | Cook until ghee separates at the sides |
| Gravy too thick | Makhana absorbs liquid as it sits | Keep the gravy slightly thin; add a splash of hot water before serving |
Which makhana works best in a curry?
Size matters more than you think. Small, broken pieces soak up gravy in seconds and fall apart, while large, whole pops stay bite-sized and hold their shape. That is why we use ODM Makhana, a premium 6.5 suta grade from Bihar, handpicked and graded so every piece is big, white and evenly sized. Like all our products, it comes with no fillers and nothing artificial added.
If you are new to makhana, our guide on what makhana is in English and how to eat it explains the basics. And if you have a few handfuls left over, turn them into crispy masala makhana for tea-time.
What do you serve with makhana curry?
- Hot phulka, tandoori roti or butter naan
- Jeera rice or plain steamed rice
- A simple onion-cucumber salad with a squeeze of lemon
Leftovers keep in the fridge for a day, but the makhana softens overnight. For the best texture, store the gravy and roasted makhana separately and combine them when reheating.
FAQ
What is makhana curry called in English?
It is usually called fox nut curry or lotus seed curry. In Hindi it is known as phool makhana ki sabzi or makhana matar.
Can I make makhana curry without onion and garlic?
Yes. Skip the onion and garlic, blend tomatoes with cashews and ginger, and add a pinch of hing in the tadka for flavour.
Do I need to soak makhana before adding it to curry?
No. Do not soak it. Roast it dry in a little ghee instead, then add it at the very end so it stays soft outside and slightly firm inside.
For big, crunchy pops that hold up in gravy, try ODM Makhana (Fox Nuts) in your next makhana curry.