The traditional Sindhi style curry combined with potatoes and dried lotus seeds served with roti and pulka.
- 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.
How to make the tasty recipe procedure as follows:
- 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.
How to make the tasty recipe description mentioned here,The traditional Sindhi style curry combined with potatoes and dried lotus seeds served with roti and pulka.