Every spring, when the sohanjna trees bloom with tiny creamy-white flowers, it feels like a special season has arrived in our kitchen. Sohanjna phool (moringa flowers) appear in the market for only a few weeks, and in Sindh and Punjab families wait for them all year. My favourite way to cook them is with chicken in a spicy, homestyle masala.
The photo above shows exactly how it turns out: tender chicken pieces covered in a thick, spicy masala of sohanjna flowers, with the oil shining around the edges and fresh coriander on top. The flowers soak up all the spices and give the curry a unique, slightly earthy flavour that you will not find in any other dish.
What Is Sohanjna Phool?
Sohanjna is the Urdu name for the moringa tree, also called the drumstick tree. Its leaves, pods (drumsticks) and flowers are all cooked in Pakistani homes. The flowers are small and delicate, with a mild, slightly bitter taste that disappears after boiling. Cooked with chicken or potatoes, they make one of the most loved seasonal dishes of Sindh and Punjab.
Why You Will Love This Recipe
- A true seasonal treat: an authentic family dish you can only make for a few weeks a year.
- Spicy and full of flavour: red chilli, green chillies and a well-cooked bhuna masala.
- Not bitter: boiling and squeezing the flowers first gives a clean, pleasant taste.
- Freezer friendly: boil the flowers once and freeze them to enjoy later.
How to Clean and Boil Sohanjna Phool
Cleaning the flowers takes a little patience, but it is the most important step:
- Pick the flowers off the thin stems. Throw away the stems and any leaves, which taste bitter.
- Wash well in 3 to 4 changes of water. The flowers often hide dust and tiny insects.
- Boil with salt for 5 to 7 minutes until soft.
- Drain and squeeze out the water firmly with your hands. This removes most of the bitterness.
My Tips for the Best Sohanjna Chicken
- Fry the onions until golden. They give the masala its rich colour and sweetness.
- Do a proper bhunai before adding the flowers, until the oil separates.
- Let the flowers cook in the masala for a few minutes before adding water, so they absorb the spices.
- Finish on low heat until the oil rises to the top, just like in the photo.
What to Serve with Sohanjna Chicken
It is best with hot chapati, tandoori roti or a plain paratha, with a bowl of yogurt or raita on the side. If you enjoy seasonal greens and vegetables, also try my sarson ka saag, Sindhi sai bhaji and aloo methi gajar matar. For another spicy chicken curry, my chicken bhuna is a family favourite.
Sohanjna Phool Chicken (Spicy Moringa Flower Chicken Curry)
Ingredients
Equipment
Method
- Pick the flowers off the thin stems and discard the stems and any leaves. Wash the flowers in 3 to 4 changes of water to remove dust and small insects.
- Boil the flowers in plenty of water with the salt for 5 to 7 minutes, until soft. Drain in a colander, rinse once with cold water and squeeze out the extra water with your hands. This removes most of the bitterness.
- Heat the oil in a pot and fry the onions until golden brown.
- Add the ginger garlic paste and the chicken. Fry on high heat for 4 to 5 minutes, until the chicken changes colour.
- Add the tomatoes, red chilli powder, crushed chilli, turmeric, coriander powder, cumin powder, salt and crushed green chillies. Mix, cover and cook on medium heat for 10 minutes, until the tomatoes are soft.
- Uncover and stir in the yogurt. Bhuno (stir-fry) the masala on medium-high heat for 5 minutes, until the oil starts to separate.
- Add the squeezed sohanjna phool and mix well into the masala. Bhuno for 5 minutes so the flowers soak up the spices.
- Add 1/2 cup of water, cover and cook on low heat for 15 to 20 minutes, until the chicken is fully tender and the oil rises to the top.
- Add the slit green chillies, garam masala and fresh coriander. Cook for 2 more minutes, then serve hot with roti or paratha.
Notes
- Less bitterness: boil and squeeze the flowers well. Some families boil them twice, changing the water.
- Season: sohanjna flowers are available for a short time in spring. You can boil, squeeze and freeze them in portions for later.
- Vegetarian: skip the chicken and add 2 cubed potatoes instead for sohanjna aloo.
- Thicker masala: cook uncovered at the end until the oil separates clearly.
Frequently Asked Questions
What is sohanjna phool in English?
Sohanjna phool are moringa flowers, the blossoms of the moringa (drumstick) tree. In Punjabi and Sindhi homes they are also called sohanjna or suhanjna flowers.
Why are my sohanjna flowers bitter?
The flowers have a natural bitterness. Remove all the stems and leaves, boil the flowers in salted water and squeeze them well. If they are still bitter, boil them once more in fresh water.
Can I freeze sohanjna phool?
Yes. Clean, boil and squeeze the flowers, then freeze them in small portions in airtight bags. Thaw and add them directly to the masala.
Can I make it without chicken?
Yes. Sohanjna aloo is very popular. Replace the chicken with 2 cubed potatoes and cook until they are soft.
When are sohanjna flowers available?
In Pakistan they usually appear in the market in early spring, around February and March, for only a few weeks.
If you make sohanjna chicken this season, tell me in the comments whether your family cooks it with chicken or with aloo!
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