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Palak Makhani is a rich and creamy North Indian dish made with spinach (palak) cooked in a flavorful, spiced tomato gravy, and enhanced with butter and cream. It's a delicious variation of the classic Palak Paneer, where instead of paneer, the dish uses makhani (butter) as the base for an even more indulgent taste.
Here's how you can make Palak Makhani at home:
Ingredients:
For the Palak (Spinach) Puree:
4 cups fresh spinach leaves (palak), washed and chopped
1 green chili (optional)
1 tsp cumin seeds
For the Makhani Gravy:
2 tbsp butter
1 tbsp oil
1 medium onion, finely chopped
2 tomatoes, pureed (or 1/2 cup tomato puree)
1/2 cup fresh cream
1 tbsp ginger-garlic paste
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp red chili powder (adjust to taste)
Salt to taste
1-2 tbsp sugar (optional, to balance the acidity)
1/4 cup water (adjust for desired consistency)
Fresh cream for garnish
Instructions:
1. Prepare the Spinach Puree:
Boil water in a large pot, and once it’s boiling, add the chopped spinach leaves. Cook for 2-3 minutes until wilted.
Immediately drain the spinach and transfer it to a bowl of ice-cold water to retain its green color.
Once the spinach has cooled, blend it in a blender along with the green chili into a smooth puree. Set aside.
2. Make the Makhani Gravy:
Heat butter and oil in a pan on medium heat. Add cumin seeds and let them splutter.
Add the chopped onions and sauté until golden brown.
Add the ginger-garlic paste and sauté until the raw smell disappears (about 2 minutes).
Add the tomato puree and cook for 5-6 minutes until the oil begins to separate from the tomato mixture.
Stir in the cumin powder, coriander powder, red chili powder, garam masala, and salt. Let the spices cook for 2-3 minutes.
3. Combine the Spinach with the Gravy:
Add the spinach puree to the cooked tomato gravy, mix well, and let it simmer for 5-7 minutes. If the gravy is too thick, you can add a little water to adjust the consistency.
Add sugar to balance the flavor, and stir in the fresh cream. Mix thoroughly to combine all the ingredients.
4. Final Touch:
Simmer the palak makhani for another 5 minutes, allowing the flavors to meld together.
Garnish with a swirl of fresh cream for extra richness and a beautiful presentation.
Serving:
Palak Makhani is best served with naan, paratha, or steamed rice. It’s a great comfort food for family meals and gatherings!
Enjoy your homemade creamy and flavorful Palak Makhani!
Source - OhWomen
