Palak Makhana

Palak Makhana is a vibrant and flavorful dish combining crispy roasted fox nuts with a rich, spiced spinach gravy. It’s a delicious, nutrient-dense recipe that can be enjoyed as a side dish or a standalone snack.

For a Serving Size of Two:

Ingredients:

• 60 grams fox nuts
• 100 grams spinach
• 1 tablespoon ghee
• 1 tablespoon finely chopped onions
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 1 green chili, finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1/4 cup water
• 1 tablespoon lemon juice

Procedure:

• Wash and rinse the spinach leaves thoroughly. Blanch them in boiling water for 2-3 minutes, then transfer to ice-cold water to retain the green color. Drain and blend the spinach into a smooth puree. Set aside.
• Heat a pan over medium heat and dry roast the fox nuts until they become crispy and crunchy. Set aside.
• In the same pan, heat ghee or oil. Add cumin seeds and mustard seeds. Allow them to splutter.
• Add the finely chopped onions, garlic, and ginger. Sauté until the onions become translucent and golden brown. If using green chili, add it now and sauté for another minute.
• Add the spinach puree to the pan. Cook for 5-7 minutes, stirring occasionally.
  Add turmeric powder, cumin powder, coriander powder, garam masala, and salt.
• Mix well and cook for another 3-4 minutes, allowing the spices to blend into the spinach.
• Add the roasted fox nuts to the spinach mixture. Stir well to combine and heat through. Adjust seasoning if needed. If desired, add lemon juice for a hint of tanginess.
• Serve hot as a side dish or snack. It pairs well with roti, paratha, or as a standalone dish.

Nutritional Benefits: 

• Calories: 374 kcal
• Protein: 11.5 g
• Carbohydrates: 56.2 g
• Fat: 16.7 g