Heat a pan on medium heat and add butter (I used vegan butter, but, you can use any butter)
Add black mustard seeds and wait for them to “pop”
Add the cumin seeds and let them brown
Add the chopped red onions and let them brown
Add minced garlic and ginger
Add Thai green chili
Add the turmeric and red chili powder
Add 3/4 cup of tomato sauce
Add 2 1/2 cups of water
Add salt, cumin-coriander and garam masala
Let most of the water dissipate until its a thick sauce consistency
Add 12oz Baby Spinach
Add heavy cream (or cream of choice) and cook for about 5 minutes
Turn off heat when it starts to boil
Serve with rice or naan
Notes
Nutrition info is approximateTips:
Use baby spinach for making this palak makhani because it will cook faster
If you have time, roast one small red pepper, remove its skin and puree it with tomato sauce before adding to the pan. It will give the makhani a delicious, smoky flavor
To make this vegan, use full fat coconut milk instead of heavy cream
If you want to make this ahead of time, make the whole recipe without the heavy cream and refrigerate. When you are ready to eat, heat the spinach mixture in a pan and then add heavy cream (or coconut milk). Cook on low heat for about 22 minutes before serving
This palak makhani should be consumed within 2 days of making once the cream or coconut milk has been added. Be sure to refrigerate it
Serve with Naan and / or rice
The base of this palak makhani recipe is commonly used for many Indian recipes. That base is everything until the tomato sauce and water have cooked to a sauce consistency. You can refrigerate this base and use it in almost any Indian recipe
Use a pan with a wide base because it will cook faster and evenly