A mouth-watering Pompfret masala fish stuffed with spices and cooked in a yummy and delic...

Hariyali Gosht is a traditional mutton delicacy from the exquisite kitchen of Mughals, fa...

If you like chicken nuggets, try this Turkey version that makes the perfect Thanksgiving...

Rajma Masala is one of the best Indian recipes in North Indian cuisine. Rajma recipe or r...

The hot and spicy paya curry is laden with the rich taste of coconut, masalas and onion i...

The spiny gourd is a seasonal vegetable popular in the state of Rajasthan, especially dur...

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

Name: Aloo and Phool Makhana Curry
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 4

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

(12 ratings)

5 reviews so far

Prep time
5 mins

Cook time
20 mins

Total time
25 mins

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.