top view of palak makhani in a blue bowl with chapati and pickles on the side

Palak Makhani

A creamy, buttery spinach recipe that is a fun Indian recipe to make at home
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 Servings
Calories 418kcal
Author Healing Tomato



  • 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, ginger and Thai green chili
  • Add the minced garlic and ginger to the onions. Mix well
  • 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


Calories: 418kcal | Carbohydrates: 13g | Protein: 6g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 137mg | Sodium: 1017mg | Potassium: 793mg | Fiber: 3g | Sugar: 3g | Vitamin A: 10255IU | Vitamin C: 31.6mg | Calcium: 177mg | Iron: 4.1mg