MUSHROOM PALAKWALA /MUSHROOMS IN SPINACH GRAVY/SPINACH MUSHROOM CURRY
Palak/Spinach is one of my house’s most loved leafy vegetables. This is so versatile that you can cook several dishes with them, from soups to breads and curries. One of the most popular dishes Palak Paneer from North India is cooked with spinach. I used to add different ingredients to palak puree to prepare its various versions. Apart from paneer, corn, potatoes, and boiled eggs make wonderful pairs with spinach
Palak/Spinach must be added to the diet regularly to get nutritional value in vitamins and minerals. To make this dish spinach leaves are cooked with onion, tomatoes, ginger, and garlic. This is blended to make a puree and finely the sautéed mushrooms are added to complete the wonderful Palak-mushroom Curry. This curry tastes better to have with Lachha Parantha
Prep Time – 10 minutes
Cook Time – 20 minutes
Course – Main
Cuisine – North India
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Button Mushrooms – 1 pack(200 gms)
• Spinach/Palak – 1 bunch(500 gms)
• Onion/pyaz – 1 large or 2 medium
• Tomatoes/tmaatar – 2 medium
• Ginger/adrak – 1- inch piece
• Garlic/Lehsun – 7-8 cloves
• Green chillies/Hari Mirch – 1-2
• Oil – 1 tbsp
• Butter – 2 tbsp
• Besan/Chickpea flour – 1 tbsp
• Salt – To taste
● SPICES WHOLE AND POWDERED
• Cumin/jeera – 1 tsp
• Red chilly powder/Lal mirch – 1 tsp
• Coriander/Dhania Powder – 1 tsp
• Turmeric/Haldi Powder – 1/2 tsp
• Garam Masala powder – 1/2 tsp
● PREPARATIONS TO BE DONE
• Slice onion in Julians
• Chop tomatoes coarsely
• Peel and chop coarsely ginger-chilly-garlic
• Rinse well spinach/Palak leaves
• Chop each mushroom into two halves
● HOW TO COOK MUSHROOM PALAK WALA
1- Heat 1 tbsp butter in a pan and add chopped garlic. Saute garlic for a minute and add mushrooms. Saute mushrooms at high flame for 2-3 minutes. When done take out the roasted mushrooms and garlic and keep them aside to use later
2- Take the same pan and add 1 tsp oil. When oil is heated, add sliced onions, ginger, chili, and 2-3 garlic cloves. Roast/bhunow all until the color gets light brown
3- Next, add salt and all the powdered spices. Cook spices with onions
4- Next, add chopped tomatoes and roast them with onions
5- Next, add washed spinach leaves and allow them to cook until they become soft. Cover the pan with a lid
6- When spinach leaves get soft, switch off the flame and allow all to cool down completely.
7- When this cools down, blend all ingredients to make a spinach puree. Keep it aside
8- Take a fresh saucepan and add another tbsp of butter. When butter is melted, add besan/chickpea flour and roast it until golden
* Besan absorbs extra liquid from spinach gravy and also reduces the pungency of spinach
9- Add spinach puree to the pan and mix well. Now add sautéed mushrooms and garlic
10- Combine the mushrooms with spinach gravy and give one boil. Cover the pan while the spinach puree is boiling
11- Tasty Palak-Mushroom curry is ready to serve with roti or Lachha Paratha
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