Palak Makhana Recipe (Navratri Fasting / Vrat Recipe)
A sattvic North Indian Recipes recipe with spinach leaves (palak), tomatoes - diced, phool makhana (lotus seeds). Ready in 50 min, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
11 steps- 1
We begin the Palak Makhana by washing the spinach thoroughly under running water
spinach leaves (palak)(300 grams)phool makhana (lotus seeds)(1 cup) - 2
Drain the spinach and cook it in a pressure cooker with little bit of turmeric powder, cumin seeds and green chillies for 2 whistle
spinach leaves (palak)(300 grams)cumin seeds (jeera)(1 teaspoon)garam masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 3
Once the whistle is done let it cool down till the pressure comes out naturally
- 4
Blend it into paste and keep it aside
- 5
Roast the makhana with ghee on a flat bottomed non-stick pan
phool makhana (lotus seeds)(1 cup)cinnamon stick (dalchini)(1)ghee(1 tablespoon) - 6
Remove the makhana and in the same pan add little bit of oil and temper the cumin seeds and add the tomatoes
tomatoes - diced(2)phool makhana (lotus seeds)(1 cup)cumin seeds (jeera)(1 teaspoon) - 7
Cook until they loose all the liquids and add all the spice powders
garam masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 8
Add little water and simmer it for 2 minutes
- 9
Add the blended spinach mixture along with milk and simmer it for 3 minutes again
spinach leaves (palak)(300 grams)milk(2 tablespoon) - 10
Finally, add the makhana and bring it to a boil
phool makhana (lotus seeds)(1 cup) - 11
You can serve your creamy Palak makhana with Ajwain puri or Jeera pulao to make a complete wholesome meal
phool makhana (lotus seeds)(1 cup)
Rate this recipe
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Palak Makhana Recipe (Navratri Fasting / Vrat Recipe)
A sattvic North Indian Recipes recipe with spinach leaves (palak), tomatoes - diced, phool makhana (lotus seeds). Ready in 50 min, serves 6.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
11 steps- 1
We begin the Palak Makhana by washing the spinach thoroughly under running water
spinach leaves (palak)(300 grams)phool makhana (lotus seeds)(1 cup) - 2
Drain the spinach and cook it in a pressure cooker with little bit of turmeric powder, cumin seeds and green chillies for 2 whistle
spinach leaves (palak)(300 grams)cumin seeds (jeera)(1 teaspoon)garam masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 3
Once the whistle is done let it cool down till the pressure comes out naturally
- 4
Blend it into paste and keep it aside
- 5
Roast the makhana with ghee on a flat bottomed non-stick pan
phool makhana (lotus seeds)(1 cup)cinnamon stick (dalchini)(1)ghee(1 tablespoon) - 6
Remove the makhana and in the same pan add little bit of oil and temper the cumin seeds and add the tomatoes
tomatoes - diced(2)phool makhana (lotus seeds)(1 cup)cumin seeds (jeera)(1 teaspoon) - 7
Cook until they loose all the liquids and add all the spice powders
garam masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 8
Add little water and simmer it for 2 minutes
- 9
Add the blended spinach mixture along with milk and simmer it for 3 minutes again
spinach leaves (palak)(300 grams)milk(2 tablespoon) - 10
Finally, add the makhana and bring it to a boil
phool makhana (lotus seeds)(1 cup) - 11
You can serve your creamy Palak makhana with Ajwain puri or Jeera pulao to make a complete wholesome meal
phool makhana (lotus seeds)(1 cup)
Rate this recipe
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