Palak Makhana is a North Indian gravy in which Makhana is roasted and added to spinach gravy. Onion and garlic are not used in it, hence you can make it for your fasting days also. It is easy to make and you can even pack it in your lunch box. Spinach, Tomato, Makhana, Cumin, Garam Masala Powder, Red Chilli Powder, Turmeric Powder, Cinnamon, Milk, Ghee, Salt 300 grams spinach 2 tomatoes, chopped 1 cup makhana 1 teaspoon cumin 1 teaspoon garam masala powder 1/2 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 cinnamon 2 tablespoon milk 1 tablespoon ghee Salt to taste According 20 30 To make Spinach Makhana, first wash the spinach thoroughly. Drain the spinach and put it in a pressure cooker along with turmeric powder, cumin seeds, 1 tablespoon water and green chillies. Close the cooker and cook till 2 whistles. Release the pressure and let the spinach cool down. After it cools down, put the spinach in a blender and puree it. Keep it separately. Now take a pan and heat ghee in it. Add makhana to it and fry it well until it becomes crisp. Take out the makhana and keep it aside. Now heat oil in the same pan. Add cumin and tomatoes in it. After the tomatoes become soft, add all the spices to it. Add some water and cook for 2 minutes. Now add spinach puree, milk and let it cook for 3 minutes. After 3 minutes, add makhana and let it boil. Once it starts boiling, turn off the gas and serve. Serve Palak Makhana with Bundi Raita and Tawa Paratha for lunch.