Jain Style Spinach Makhana Gravy

Jain Style Spinach Makhana Subji
Jain Style Spinach Makhana Gravy

This is a recipe for making at home typical Jain Style Spinach Makhana Subji or Palak Makhana Gravy/ Curry without making the use of onion, ginger or garlic.

This Palak Makhana Gravy is prepared using Spinach Puree and Tomato Puree along with milk, cream and some selected spices.

The Marathi language version of the same Makhana Gravy recipe can be seen here – Jain Palak Makhana Gravy

Preparation Time: 45 Minutes
Serves: 4 Persons

2 Cups Spinach Puree
1 Small Tomato
½ Cup Makhana (lotus seeds)
1 Teaspoon Cumin Seeds
½ Teaspoon Garam Masala
½ Teaspoon Red Chili Powder
¼ Teaspoon Turmeric Powder
2 Green Chilies
1” Cinnamon Stick
2 Tablespoon Milk
1 Table spoon Fresh Cream
1 Teaspoon Ghee
Salt as per taste

Jain Style Spinach Makhana Subji
Jain Style Spinach Makhana Gravy

Preparation: Wash the Spinach Leaves, boil them, keep them aside for cooling.

While grinding Spinach add the Turmeric Powder, Green Chilies and prepare the Puree.

Boil the Tomatoes and prepare the Tomato Puree.

Roast the Makhana and keep them aside.

Heat the Ghee in a Kadai and add the Cumin Seeds, Tomato Puree and saute for about a minute.

Then, add the Spinach Puree, Salt, Red Chili Powder, Garam Masala, Cinnamon Powder, Milk and cook for 2-3 minutes on a slow flame.

Then, add the Fresh Cream and Makhana and cook for 2-3 minutes on a slow flame.

Serve the Spinach Makhana Curry with Paratha or Jeeera Rice.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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