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MAKHANA & SPINACH CURRY
Foxnuts simmered in spinach gravy. Light, alkaline meal rich in iron and fibre.
Here's the podcast summary
Ingredients
2 cups roasted makhana
1 cup spinach purée (blanched and blended)
1 small onion (finely chopped)
1 tsp ginger-garlic paste
1/2 tsp cumin seeds
1/4 tsp garam masala, turmeric, chilli powder
1 tsp ghee
Method
Saute onions, add spices, then spinach puree.
Cook till it thickens, then add makhana.
Simmer for 3–4 minutes and serve warm.
Tip
Great way to sneak in iron and fibre!
Benefits:
Iron-rich, anti-inflammatory, improves bone and eye health.
Combines MCTs from ghee and fibre from spinach.
Who Can Eat It:
Suitable for anaemic individuals, kids, and elderly.
Ideal For:
Wholesome lunch or early dinner.
Best Time to Consume:
Lunch or early dinner.
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