Healthy Palak Makhana Recipe – Spinach & Fox Nuts Curry (No Onion No Garlic)

Palak Makhana Recipe
A flavorful and nutritious dish from North India, Palak Makhana (Spinach with Fox Nuts) combines the richness of spinach with the crunch of roasted makhana (fox nuts), making it a perfect dinner option for a wholesome meal. This dish is particularly popular for its sattvic qualities, making it suitable for those following a No Onion No Garlic (Sattvic) diet. Serve this hearty preparation with hot tawa paratha and a side of boondi raita for a complete meal.

Ingredients

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 6

Cuisine: North Indian

Course: Dinner

Diet: No Onion No Garlic (Sattvic)

Instructions

1. Wash the Spinach:
   Begin by thoroughly washing the spinach (palak) leaves under cold running water to remove any dirt or debris. Once cleaned, set aside to drain excess water.

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2. Pressure Cook the Spinach:
   In a pressure cooker, add the washed spinach along with turmeric powder, cumin seeds, 1 teaspoon of water, and a small green chili (optional, for extra heat). Close the lid of the cooker and cook on medium heat for 2 whistles. Once the pressure releases, open the lid and let the spinach cool.

3. Blend the Spinach:
   Once cooled, transfer the spinach into a blender and blend it into a smooth puree. Set this puree aside for later use.

4. Roast the Makhana (Fox Nuts):
   Take a pan or kadhai and heat 1 tablespoon of ghee over medium heat. Add the makhana (fox nuts) to the ghee and roast them, stirring continuously, until they turn crisp and golden. This process takes about 5-7 minutes. Once done, remove them from the pan and set them aside.

5. Cook the Tomato and Spices:
   In the same pan, add a little more ghee if required. Heat it and add cumin seeds. Once they crackle, add the chopped tomatoes. Cook the tomatoes until they soften and start to break down. Then, add all the dry spices: garam masala, red chili powder, and turmeric powder. Stir well and cook the mixture for about 2 minutes, adding a splash of water if necessary to prevent it from burning.

6. Combine Spinach Puree and Milk:
   Now, add the spinach puree to the pan and mix it well with the cooked tomato and spice mixture. Add the milk and let the curry simmer for 3 minutes, allowing the flavors to meld together. Keep stirring occasionally to avoid sticking.

7. Add the Roasted Makhana:
   After 3 minutes, add the roasted makhana into the spinach mixture. Let it simmer for a couple of minutes, allowing the makhana to absorb the flavors of the curry and soften slightly.

8. Final Touch:
   Once everything is well combined and heated through, turn off the gas. The dish is now ready to serve.

Serving Suggestions:

Serve this delicious Palak Makhana with boondi raita and tawa paratha for a satisfying, nutritious, and complete meal. The creamy and slightly spicy flavor of the spinach curry complements the crispy makhana, making it a wholesome delight for dinner.

Nutritional Information (Approximate):

Palak Makhana is rich in iron and fiber from spinach and provides a healthy dose of protein from makhana. This is a great option for those seeking a light yet satisfying dish that’s easy to prepare and nutritious.