Palak Makhana

By : admin | Yeild : 4 Serving | Time : 30 minutes

Spinach, a rich source of iron, mixed with a high source of health carbohydrates and digestive fibres Makhana, will give you a perfect combination of taste and nutrition.

Prepration

Spinach, a rich source of iron, mixed with a high source of healthy carbohydrates and digestive fibers Makhana, will give you a perfect combination of taste and nutrition.

Serving: 4

Cooking time: 30 minutes

Ingredients:

Makhana: 160 gms

Spinach: 1 bunch

Green chilli: 2 No.

Coriander (fresh): 30 gms

Oil: 2 tbsp

Ginger & Garlic Paste: 1 tbsp

Onion: 50 gms

Tomato: 60 gms

Salt: to taste

Garam Masala: 1 tsp

Cumin/Jeera Powder: 1 tsp

Coriander/Dhaniya Powder: 1 tsp

Green Cardamom/Elaichi: 1 No.

Procedure:

1. Dry roast Makhana for 7-8 minutes.
2. Clean, wash and Blanch the spinach, then make a puree out of Blanched Spinach, green chilli, coriander. Add water if required.
3. Then take an Aluminium Pan/Kadai. Heat 2 tbsp of oil and add ginger garlic paste, saute for a minute then add the onions and cook them until translucent.
4. Then add tomatoes and all the spices and cook it for 5 minutes and add 100 ml of water and cook the onion tomato mixture until it is mashy.
5. Then add your spinach puree and cook it further for 10 minutes.
6. Add Makhanas 5 minutes before serving for optimum taste and serve fresh with whole wheat roti for best flavour.

Nutritional Analysis: (per serving)

Kcal (energy): 281.5 kCal

Carbohydrate: 40.1gms

Protein: 11.4gms

Iron: 4.84mg

Cholesterol: 84.30mg

Fat: 8.437gms

Calcium: 200mg

Zinc: 2.57m

---