International Cuisine

Sattvic Palak Makhana – Spinach and Makhana Gravy Recipe

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Palak Makhana Recipe – Spinach and Fox Nuts Gravy
Cuisine: North Indian
Course: Dinner
Diet: No Onion, No Garlic (Sattvic)

Palak Makhana is a delightful North Indian dish where roasted Makhana (fox nuts) are added to a flavorful spinach gravy. This recipe is perfect for fasting days, as it doesn’t include onion or garlic, making it a sattvic meal. The combination of spinach and makhana creates a wholesome dish, while the unique blend of spices enhances its taste. Easy to prepare and filling, this dish can also be packed in your lunch box for a nutritious, satisfying meal.

Ingredients:

Ingredient Quantity
Spinach 300 grams
Tomatoes (chopped) 2
Makhana (fox nuts) 1 cup
Cumin seeds 1 teaspoon
Garam masala powder 1 teaspoon
Red chili powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Cinnamon stick 1
Milk 2 tablespoons
Ghee 1 tablespoon
Salt To taste

Preparation Time: 20 minutes

Cooking Time: 30 minutes


Instructions:

  1. Prepare Spinach:
    Begin by thoroughly washing the spinach leaves to remove any dirt or impurities. Then, transfer the spinach to a pressure cooker. Add turmeric powder, cumin seeds, a tablespoon of water, and green chilies (optional). Close the lid of the pressure cooker and cook for two whistles. Once done, release the pressure and allow the spinach to cool completely.

  2. Blend the Spinach:
    After the spinach has cooled, transfer it to a blender and make a smooth puree. Set this aside for later use.

  3. Fry the Makhana:
    In a pan, heat a tablespoon of ghee. Add the makhana and roast them until they become crisp. Keep stirring to ensure even roasting. Once crisped up, remove the makhana from the pan and set them aside.

  4. Cook the Tomato Base:
    In the same pan, add a bit more ghee (if needed) and heat it. Add cumin seeds to the hot ghee and let them splutter. Next, add the chopped tomatoes and sauté until they soften and become mushy.

  5. Add Spices and Water:
    Once the tomatoes are softened, add the garam masala powder, red chili powder, and turmeric powder to the pan. Mix well. Add a little water to create a smooth, thick gravy and cook for another 2 minutes to let the spices infuse.

  6. Combine Spinach Puree and Milk:
    Now, add the prepared spinach puree to the pan. Stir in the milk and allow the mixture to cook on low heat for about 3 minutes. This will help the spinach and milk blend together beautifully, giving the gravy a creamy texture.

  7. Finish with Makhana:
    After 3 minutes, add the fried makhana to the gravy and let it simmer. Allow the dish to boil gently, absorbing the flavors. Once the makhana becomes soft yet retains its crunch, turn off the heat.

  8. Serve:
    Your delicious Palak Makhana is ready to serve! Pair it with Boondi Raita and Tawa Paratha for a satisfying and wholesome dinner.

Enjoy the healthy and nutritious combination of spinach and makhana, and treat yourself to a comforting meal that can also be part of your fasting routine.


Tips:

  • For a variation, you can add a dash of lemon juice for a tangy flavor.
  • You can also adjust the consistency of the gravy by adding more or less milk, depending on your preference.
  • Make sure to roast the makhana properly to get the desired crunch in the dish.
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