Palak Aur Makhana Ki Sabzi

Ingredients

• 500 gspinach (palak)
• 300 g (3 medium)tomatoes
• 3green chillies
• 1 tspginger
• 60 gfox nuts (makhana)
• 1 tsplemon juice
• ¼ tspturmeric powder
• ¼ tspred chilli powder
• to tastesalt
• 2 tbspcooking oil or ghee
• ½ tspcumin seeds
• 2bay leaves
• 2cloves
• 2green cardamom pods
• ½ tsp for blanching; additional amount unspecifiedsugar

Instructions

1. 1

   Wash the spinach

   Trim away the spinach’s thick, tough stems, then rinse the leaves thoroughly in plenty of water.

2. 2

   Blanch the leaves

   Bring 5 glasses of water to the boil in a wide pan and stir in ½ tsp sugar. Once boiling, add the washed spinach.

3. 3

   Cook briefly

   Cook the spinach for 2–3 minutes, or until the leaves change colour.

4. 4

   Make the purée

   Lift out the leaves and cool them in cold water. Squeeze out the water, then grind the spinach into a purée.

5. 5

   Blend the tomatoes

   Chop the tomatoes and grind them with the green chillies and ginger.

6. 6

   Toast the makhana

   Heat ghee or cooking oil in a pan and toast the makhana over a low heat for 2–3 minutes. Tip them into a bowl.

7. 7

   Temper the spices

   Add 2 tbsp cooking oil or butter to the pan. When hot, add the cumin seeds; once they begin to crackle, add the cloves, cardamom and bay leaves.

8. 8

   Cook the tomato base

   Add the tomato purée, turmeric and red chilli powder. Cook until the oil starts to separate from the mixture.

9. 9

   Add the spinach

   Stir in the spinach purée, salt and sugar. Cook over a medium heat for 2–3 minutes without covering the pan.

10. 10

    Soften the makhana

    Add the toasted makhana and cook for 2 minutes, or until they have softened.

11. 11

    Finish and serve

    Stir in the lemon juice and serve hot.

12. 12

    Choose an accompaniment

    Serve with rice, pulao, roti or parathas.

What is palak aur makhana ki sabzi?

Palak aur makhana ki sabzi is a Punjabi-style spinach curry with makhana, also known as fox nuts or popped lotus seeds. Spinach is blanched and puréed, then simmered with a spiced tomato base.

This version pairs the smooth greens with makhana, which are toasted before being added to the curry. The contrast between the creamy sauce and the softened, lightly chewy fox nuts makes it a satisfying dish to serve with bread or rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 215 calories, 7g protein, 25g carbs, 12g fat.

The makhana and tomatoes contribute much of the carbohydrates, while the spinach adds a smaller amount along with some protein. Most of the fat comes from the cooking oil or ghee; serve a moderate portion with rice or bread and add a salad or other vegetables to balance the plate.

Choosing the ingredients

Spinach: Fresh leaves are easy to blanch and purée. Remove the thick stems and wash the leaves well, as grit can hide among them.

Makhana: Use plain fox nuts so their toasted flavour complements the spices. Check them over before cooking and discard any that are damp or stale.

Tomatoes: Ripe tomatoes give the base body and a gentle tang. Grinding them with the chillies and ginger spreads their flavour through the sauce.

Blanching and puréeing the spinach

Brief blanching softens the leaves before blending. Follow the recipe’s short cooking time and cool the spinach in cold water afterwards.

Drain well: Squeeze excess water from the cooled leaves before grinding. This helps keep the curry from becoming watery and makes the spinach easier to purée.

Building the tomato base

Whole spices: Let the cumin crackle in the hot fat, then add the cloves, cardamom and bay leaves. This brief tempering releases their aroma into the cooking oil.

Tomato mixture: Cook the purée with turmeric and chilli powder until oil begins to separate. That visible change is the cue given in the method to move on to the spinach.

Getting the texture right

Toast gently: Keep the makhana over a low heat for 2–3 minutes, stirring so they toast without scorching. Set them aside while you prepare the curry.

Finish in the sauce: Once added, the makhana need only about 2 minutes, or until softened. Add them near the end to retain some texture.

Timing and flavour

The recipe moves quickly once the spinach is blanched, so have the purées and whole spices ready before cooking the tomato base. The spinach itself needs only a few minutes in the pan.

Stir in the lemon juice at the end, as directed, for a fresh, bright finish. Salt is added to taste; the recipe also calls for sugar in the spinach water and again in the curry, without specifying the second quantity.

What to serve it with

Rice or pulao makes a simple accompaniment and catches the spinach sauce. Roti and parathas are also suggested in the recipe and are useful for scooping up the curry.

For a more rounded plate, add a serving of plain yoghurt or a crisp salad alongside, if you like.

Recipe notes & tips

• Wash the spinach in several changes of water if it is gritty.
• Cool and drain the blanched leaves before grinding them.
• Toast the makhana over a low heat and keep them moving to avoid scorching.
• Wait for the cumin seeds to crackle before adding the other whole spices.
• Keep the pan uncovered after adding the spinach purée, as the method directs.
• Taste the curry before serving and adjust the salt to your preference.

Variations

• Adjust the heat: Use fewer green chillies for a milder curry.
• Use ghee: Choose ghee instead of cooking oil for a richer flavour.
• Serve with pulao: Pair the curry with pulao for a more substantial meal.
• Add a fresh side: Serve with a crisp salad for contrast.
• Choose roti: Use roti or parathas instead of rice to scoop up the sauce.

Common mistakes to avoid

• Overcooking the spinach: Keep the blanching to 2–3 minutes so the leaves do not become overly soft.
• Leaving water in the spinach: Squeeze the cooled leaves before puréeing to avoid a thin curry.
• Burning the makhana: Toast them over low heat and remove them after 2–3 minutes.
• Adding the tomato purée too late: Cook it with the powdered spices until oil begins to separate before adding the spinach.
• Cooking the makhana for too long: Add them near the end and stop when they have softened.
• Skipping the final lemon juice: Stir it in just before serving for the recipe’s fresh finish.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a pan until piping hot, adding a small splash of water if the curry has thickened.

Frequently asked questions