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palak aur makhana sabzi
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5 from 1 vote

Palak Aur Makhana Ki Sabzi

Palak Aur Makhana ki Sabzi- a simple and delicious spinach and fox nut curry
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Punjabi Cuisine
Keyword: palak, palak makhana sabzi, phool makhana, spinach
Servings: 3 person
Author: anjanaskc

Ingredients

  • 500 gms Spinach /palak 3 bunch
  • 300 gms Tomatoes / Tamatar 3 medium size
  • 3 Green Chillies / Hari Mirch
  • 1 tsp Ginger / Adrak
  • 60 gms Foxnuts / Phool Makhana
  • 1 TSP Lemon Juice / Nimbu Ka Ras
  • 1/4 tsp Turmeric Powder / Haldi Powder
  • 1/4 tsp Red Chilli powder / Laal mirch powder
  • To taste Salt / Namak
  • 2 tbsp Cooking oil or ghee
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 2 Bay Leaves / Tej Patta
  • 2 Cloves / Lavang
  • 2 Green Cardamom / Hari Elaichi

Instructions

  • Remove the thick hard stems of spinach and wash spinach leaves with enough water
  • Boil 5 glasses of water in a wide pan and add 1/2 tsp sugar in it and when it start boiling add the washed spinach leaves.
  • Cook for 2-3 minutes or till the leaves change its colour.
  • Take out the leaves and refresh in cold water and then squeeze and grind to make a puree
  • Chop tomatoes and grind with green chilies and ginger.
  • In a pan add ghee or cooking oil and saute the makhana on low heat for 2-3 minutes and then take out in a bowl.
  • In the pan add 2 tbsp of cooking oil or butter and add cumin seeds.when cumin start to crackle add cloves ,cardamom,and bay leaves.
  • Now add tomato puree, turmeric and red chili powder and cook till oil start separating from the tomato mixture.
  • Now add the spinach puree, salt and sugar and mix well and now cook on medium heat for 2-3 minutes ,no need to cover the pan now.
  • Add the roasted makhana and cook for 2 minutes or till makhana become soft.
  • Add lemon juice and serve hot.
  • Serving suggestions- goes well with rice, pulao ,roti or parathas.