Name: Palak–Makhana
Yield: 4 servings
Ingredients: Spinach (palak) — 2 bunches (400 g); Fox nut (makhana) — 1½ cups, roasted (40 g); Ginger, fresh — 2 tsp (10 g); Cashew nuts — 7 (10 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ¼ tsp (1 g); Sattvic garam masala (no onion-garlic) — ⅛ tsp (0.5 g); Cow's milk, whole — ⅓ cup (80 ml); Water — ⅓ cup + 1 tbsp (100 ml); Rock salt (sendha namak) — ½ tsp (3 g)

Method

How to cook it

Step 1: Blanch and blend palak with ginger and cashews.
Step 2: Temper cumin; add purée and water; simmer 4 minutes.
Step 3: Add makhana and milk; simmer 4 minutes until makhana softens.
Step 4: Season.

Nutrition

Per serving, estimated

121kcal

Energy

Protein

6.1g

Fat

13.6g

Carbohydrate

2.8g

Fibre

0.8g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

Also good this season

Vol I · Jan 1

January

Methi–Moong Dal Chilla with Mint–Curd Dip

BreakfastWinter

Vata
Pitta
Kapha

223 kcal12 g proteinSoft

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Vol I · Jan 2

January

Sarson–Palak–Bathua Saag (Sattvic)

Lunch · SaagWinter

Vata
Pitta
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125 kcal7.3 g proteinPureed / smooth

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Vol I · Jan 3

January

Gajar–Matar–Shakarkandi Soft Sabzi

Lunch · SabziWinter

Vata
Pitta
Kapha

140 kcal3.6 g proteinSoft

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Vol I · Jan 4

January

Haldi–Adrak–Gud Kadha

Evening · DrinkWinter

Vata
Pitta
Kapha

29 kcal0.2 g proteinThin liquid

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Palak–Makhana

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Sabzis & Curries

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Light Steamed Undhiyu

Also good this season

Methi–Moong Dal Chilla with Mint–Curd Dip

Sarson–Palak–Bathua Saag (Sattvic)

Gajar–Matar–Shakarkandi Soft Sabzi

Haldi–Adrak–Gud Kadha

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Spinach (palak)	2 bunches	400 g	2000 g
Fox nut (makhana)	1½ cups, roasted	40 g	200 g
Ginger, fresh	2 tsp	10 g	50 g
Cashew nuts	7	10 g	50 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	¼ tsp	1 g	5 g
Sattvic garam masala (no onion-garlic)	⅛ tsp	0.5 g	2.5 g
Cow's milk, whole	⅓ cup	80 ml	400 ml
Water	⅓ cup + 1 tbsp	100 ml	500 ml
Rock salt (sendha namak)	½ tsp	3 g	15 g