vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Aloo And Phool Makhana Curry

Mutton Rogan josh

Mutton Rogan Josh

Mutton rogan josh is a world famous Indian delicacy which is native to Kashmir. This sign...

KALLU COMPOUND CHICKEN

Kallu Compound Chicken

this kind of dish is made only in local toddy compounds because its spiciness will suit v...

Fish Fry South Indian

Fish Fry South Indian

Fish Fry Cooked in South Indian Style or chepala vepudu, is a popular South Indian food r...

BANANA BLOSSOM USILI

Banana Blossom Usili

Banana flower or banana blossom is one of the commonly used flower in Tamil Nadu for cook...

Okra Curd Curry Vendakkai More Kuzhambu

Okra Curd Curry Vendakkai More Kuzhambu

This curry which is most compatible with rice will be popular among all in south India.Ch...

Dry Shrimps Drumstick Curry

Dry Shrimps Drumstick Curry

Dry shrimp combined in our regular vegetables enhances its taste tremendously....

Aloo And Phool Makhana Curry Recipe, aloo Sabji, How To Make Aloo And Phool Makhana Curry Recipe

The traditional Sindhi style curry combined with potatoes and dried lotus seeds served with roti and pulka.

About Recipe

Bangaldumpa koora, Uralaikilangu Kuzhambu, Aloo torkari

How to make Aloo and Phool Makhana Curry

(12 ratings)
5 reviews so far
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Aloo and Phool Makhana Curry
Author : Vahchef
Main Ingredient : Phool Makhana
Servings : 4 persons
Published date : January 03, 2019


Ingredients used in Aloo and Phool Makhana Curry
• Onions - 1 numbers.
• Cashew nut - 8-10 numbers.
• Water - as required.
• Tomato - 6-8 numbers.
• Oil - 1 tablespoons.
• Butter - 1 cube.
• Black cumin seeds - 1/2 tea spoon.
• Green chillies - 2 numbers.
• Ginger garlic paste - 1/2 tea spoon.
• Kashmiri chilly powder - 1/2 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Coriander powder - 1/4 tea spoon.
• Salt - to taste.
• Phool makhana - 1 cup.
• Boiled potato - 2 numbers.
• Garam masala - 1/4 tea spoon.
• Kasuri methi - 1/2 tea spoon.
• Fresh cream - 1 tea spoon.
Method:
  • Heat oil in a pan add little butter, black cumin seeds, onions and coconut paste, tomato puree, green chillies, ginger garlic paste, Kashmiri chilli powder, turmeric powder, coriander powder, salt and saute it. Cook for 4 minutes until raw smell is gone.
  • Add water, phool makhana, boiled potato round scoops and cook for 2-3 minutes on slow flame.
  • Add garam masala, dry roasted crushed kasuri methi and mix nicely.
  • Check for seasoning and switch off flame. At last add fresh cream and mix nicely.

Now phool makhana curry is ready to serve with roti or pulka.






Cooking with images Batate Rassa , Potatos rasdar, Aalugadde saaru






Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

priya ayyagari Posted on Wed Feb 03 2016

as usual yummy thanks a lot mam for the recipe?

Reply 0 - Replies
profile image

Bhanumathi pilaka Posted on Wed Feb 03 2016

don't we need to roast or fry makhana??

Reply 0 - Replies
profile image

Crafts And More Posted on Thu Feb 04 2016

Absolutely delicious recipe ??

Reply 0 - Replies
profile image

Madhumita Biswas Posted on Wed May 04 2016

it's not look so attractive.?

Reply 0 - Replies
profile image

Shravani Kornana Posted on Thu Jul 14 2016

I prepared the curry ....its yummy with rotis...thank you?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter