Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, palak makhana. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Palak makhana is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Palak makhana is something that I have loved my whole life. They are nice and they look wonderful.
Palak Makhani or "Butter Spinach" is a simple Makhani recipe made with fresh spinach in a creamy sauce with tomatoes and Indian spices. How much do I love Indian food? Palak aur Makhana Sabzi- Phool Makhana /fox nut is often used as fasting food but has wide health benefits.
To get started with this particular recipe, we must prepare a few ingredients. You can have palak makhana using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Palak makhana:
- Get 2 bunch spinach
- Make ready 1 bunch fenugreek leaves
- Get 1.5 cup makhana
- Prepare 1 tbsp butter
- Make ready 1 ”ginger
- Prepare 10-12 garlic cloves whole
- Make ready 1 green chilli slit
- Take 2 onions thinly sliced
- Prepare 2 tbsp ghee
- Make ready 1 tsp cumin seeds
- Make ready Salt as per taste
- Prepare 1/2 tsp turmeric
- Get 1/2 tsp red chilli powder
- Prepare 1 tsp coriander powder
- Prepare 1 tbsp cream
It is a creamy preparation of spinach cooked with spices and roasted mushrooms. Palak and mushroom makhani greatly resembles palak paneer in its constitution. All you are doing is replacing cottage cheese with mushrooms. She and her younger brother Palash Muchhal perform stage shows across India and abroad to raise funds for.
Instructions to make Palak makhana:
- Clean, wash and blanch the spinach and fenugreek leaves.
- In a pan take butter and roast the makhanas on a low flame for around 8-10 minutes till they turn crispy.
- In a pan take ghee, add cumin seeds, garlic cloves, ginger, green chilli and let it sauté till the garlic turns golden colour.
- Add the onions and cook till they turn translucent.
- Add the blanched spinach and fenugreek leaves and season with turmeric, coriander powder and red chilli powder and cook for a minute. Switch off the flame and let it cool. Grind this into a fine paste.
- Add the paste back into the pan, add salt and cook for a minute. Adjust the consistency of the gravy by adding water if required. Add roasted makhanas and cook for a minute and add some cream and switch off the flame.
- Garnish with some more roasted makhanas and onion rings and serve with any Indian flat bread.
Check Makhani Qeema Palak Recipe in Urdu. Learn how to make best Makhani Qeema Palak Recipe, cooking at its finest by chef Samina Jalil at Masala TV show Lazzat. Low-cal Paneer Palak Kofta in Makhani Gravy, anyone? The weight-watcher is usually terrified of words like paneer and makhani, but here is a low-cal version of this popular. Mushroom Makhana and Palak Sabzi is a delicious and healthy curry for every day.
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