Palak Makhana Recipe (Navratri Fasting / Vrat Recipe)
A flavorful and nutritious dish, Palak Makhana is the perfect choice for those observing Navratri fasting or following a sattvic (no onion, no garlic) diet. This vibrant green curry combines the goodness of spinach leaves (palak) with crispy makhana (lotus seeds), creating a dish that is both delicious and fulfilling. The addition of fragrant spices and a creamy finish makes it a delight for your taste buds while keeping it light and wholesome. Ideal as a dinner option during fasting, this recipe pairs beautifully with Ajwain Puri or Jeera Pulao for a complete meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak) | 300 grams |
| Tomatoes (diced) | 2 |
| Phool Makhana (Lotus Seeds) | 1 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cinnamon Stick (Dalchini) | 1 stick |
| Milk | 2 tablespoons |
| Ghee | 1 tablespoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~160 kcal |
| Protein | ~5 g |
| Carbohydrates | ~12 g |
| Fat | ~10 g |
| Fiber | ~3 g |
| Sodium | ~150 mg |
Instructions
-
Prep the Spinach:
Begin by thoroughly washing the spinach leaves (palak) under running water to remove any dirt. Drain the excess water and set it aside. -
-
Cook the Spinach:
Place the washed spinach leaves in a pressure cooker along with a pinch of turmeric powder, cumin seeds (jeera), and green chillies (optional, depending on your spice preference). Close the lid and cook for 2 whistles. Once done, allow the pressure to release naturally. After cooling down, blend the cooked spinach into a smooth paste and set it aside. -
Roast the Makhana:
In a flat-bottomed non-stick pan, heat 1 tablespoon of ghee. Add the phool makhana (lotus seeds) and roast them on low-medium heat for about 5-7 minutes until they become crispy. Remove the roasted makhana from the pan and set it aside. -
Prepare the Tempering:
In the same pan, add a little bit of oil. Once the oil is heated, add cumin seeds (jeera) and allow them to splutter. Then, add the diced tomatoes to the pan and cook them until they lose all their moisture and become soft, approximately 4-5 minutes. -
Add the Spices:
To the cooked tomatoes, add the garam masala powder, red chilli powder, and turmeric powder. Stir well and cook for another 1-2 minutes until the spices are well incorporated. -
Cook the Spinach Mixture:
Add a little water to the pan and let it simmer for about 2 minutes. Then, add the spinach paste and milk to the pan. Stir everything together and let it simmer for another 3 minutes, allowing the flavors to blend. -
Finish the Dish:
Finally, add the roasted makhana to the spinach mixture and bring it to a gentle boil. Stir gently to combine everything. Taste and adjust salt as needed. -
Serve:
Your creamy Palak Makhana is now ready to serve! Pair it with Ajwain Puri or Jeera Pulao for a wholesome, satisfying meal.
Serving Suggestions
- Ajwain Puri: These light, flaky puris with a hint of carom seeds (ajwain) are the perfect accompaniment to Palak Makhana, making for a delicious and filling meal.
- Jeera Pulao: A fragrant cumin-flavored rice that complements the richness of the palak makhana curry, adding a nice balance to the meal.
Tips
- For a richer flavor, you can add a dollop of fresh cream towards the end of cooking.
- Adjust the spiciness according to your preference by increasing or reducing the amount of red chilli powder and green chillies.
- This dish is not only great for fasting but can also be enjoyed as a light dinner or lunch option.
This Palak Makhana recipe is a fantastic way to enjoy the health benefits of spinach and makhana while adhering to fasting rituals. It’s a wholesome, nourishing, and flavorful dish that fits perfectly into a sattvic diet and is a hit during the Navratri festival. The balance of spices and the creamy texture makes it a dish everyone will love!
