A maharashtrian take on the classic saag — same soul, different kitchen. The makhana (fox nuts) simmers until it drinks up every bit of spice. Gives you a proper meal in 40 minutes.
Prep 15 min Cook 25 min Serves 4 Medium
Ingredients
🫙Ginger Garlic Paste1 tbsp
🌶️Garam Masala1/2 tsp
🧂Saltto taste
🥬Spinach300 g, blanched
🧅Onion1 large, finely chopped
🍅Tomato2, finely chopped
🌶️Cumin Seeds1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🫙Ground Coriander1 tsp
🌶️Red Chili Powder1 tsp
🌰Makhana (Fox Nuts)250 g, chopped
Optional extras
🌿Fresh Cilantrohandful, to finish
Instructions
1
Heat the vegetable oil in a heavy kadhai over medium heat until it shimmers.
2
Crackle the cumin seeds for a few seconds until they turn a shade darker and smell nutty.
3
Add the chopped onion and fry until deep golden, 6-8 minutes — this colour is the backbone of the gravy.
4
Stir in the ginger garlic paste and cook until the raw smell disappears, about a minute.
5
Tip in the turmeric, red chili powder, ground coriander and tomatoes; bhunao the masala, stirring often, until the oil separates at the edges.
6
Blanch the spinach, blitz to a rough puree and fold it in at the end so it stays vivid green.
7
Add the makhana (fox nuts) and turn every piece through the masala, then pour in a cup of hot water; cover and simmer until perfectly tender, 20-25 minutes.
8
Season with salt, garam masala and reduce to the consistency you like.
9
Finish with fresh cilantro and serve hot with roti, paratha or steamed rice.
Chef's tip
Bhunao patiently — the moment the oil separates from the masala is when the real flavour begins.
Video: Makhana और Palak की सब्जी | Spinach and fox nut curry पालक मखाना सब्जी #foxnut #spinach · on YouTube
Table.
🇮🇳 Indian
Maharashtrian Makhana Saag
Time
40 min
Serves
4
Level
Medium
Prep / cook
15 / 25 min
Ingredients
🫙 Ginger Garlic Paste1 tbsp
🌶️ Garam Masala1/2 tsp
🧂 Saltto taste
🥬 Spinach300 g, blanched
🧅 Onion1 large, finely chopped
🍅 Tomato2, finely chopped
🌶️ Cumin Seeds1 tsp
🌶️ Turmeric Powder1/2 tsp
🫙 Vegetable Oil2 tbsp
🫙 Ground Coriander1 tsp
🌶️ Red Chili Powder1 tsp
🌰 Makhana (Fox Nuts)250 g, chopped
Optional
🌿 Fresh Cilantrohandful, to finish
Steps
Heat the vegetable oil in a heavy kadhai over medium heat until it shimmers.
Crackle the cumin seeds for a few seconds until they turn a shade darker and smell nutty.
Add the chopped onion and fry until deep golden, 6-8 minutes — this colour is the backbone of the gravy.
Stir in the ginger garlic paste and cook until the raw smell disappears, about a minute.
Tip in the turmeric, red chili powder, ground coriander and tomatoes; bhunao the masala, stirring often, until the oil separates at the edges.
Blanch the spinach, blitz to a rough puree and fold it in at the end so it stays vivid green.
Add the makhana (fox nuts) and turn every piece through the masala, then pour in a cup of hot water; cover and simmer until perfectly tender, 20-25 minutes.
Season with salt, garam masala and reduce to the consistency you like.
Finish with fresh cilantro and serve hot with roti, paratha or steamed rice.
