Palak Makhana (North Indian Spinach Foxnut Curry)
Palak Makhana is a healthy North Indian curry where dry-roasted phool makhana (puffed lotus seeds/foxnut) is simmered in a smooth spinach + tomato gravy. The base is built on cumin, ginger, garam masala, turmeric, red chili, with ghee + milk for creamy texture. The crispy makhana absorbs the flavorful gravy beautifully. A protein-rich vegetarian curry served with jeera rice, phulka roti, or naan.
Ise makhana palak, palak makhane, spinach makhana curry naam se bhi khoja jata hai.
Ingredients
- Tomato — 200 g
- Phool Makhana (Popped Lotus Seeds) — 50 g
- Milk — 100 g
- Turmeric Powder — 1.5 g
- salt — 5 g
- Ghee — 25 g
- Red Chilli Powder (Lal Mirch) — 3 g
- Spinach (Palak) — 400 g
- garam masala powder — 3 g
- Cumin Seeds — 2 g
Method
- Wash the spinach well.
- Put spinach, turmeric, cumin and 1 tbsp water in a pressure cooker.
- Pressure cook for 2 whistles, then let the pressure release and cool.
- Blend the cooled spinach into a smooth puree.
- Heat ghee in a pan; roast makhana till crisp and keep aside.
- In the same pan, add chopped tomatoes and cook till soft.
- Add red chilli powder, garam masala and salt; cook for 1 minute.
- Add spinach puree and milk; cook for 3 minutes.
- Add makhana and bring to a boil.
- Switch off the flame and serve hot.
Common questions
- Palak Makhana (North Indian Spinach Foxnut Curry) ko English mein kya kehte hain?
- पालक मखाना (उत्तर भारतीय पालक फॉक्सनट करी) ko English mein Palak Makhana (North Indian Spinach Foxnut Curry) likhte hain.
- Ek plate Palak Makhana (North Indian Spinach Foxnut Curry) mein kitni calories hoti hain?
- 126 kcal per plate.
- Kitna time lagta hai?
- 50 min lagta hai — 25 min taiyari, 25 min pakana.