Palak Mushroom
In Palak Mushroom Curry, sliced mushrooms are cooked with spices and spinach based gravy which is made rich and creamy by adding dairy to it. In this recipe of palak mushroom curry I added paneer as well so that technically makes it Palak paneer mushroom.
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Servings: 4 serving
Ingredients
- 200 g mushroom
- 200 g tomato
- 400 g spinach
- 2 tbsps ghee
- to taste salt
- to taste red chilli powder
- 2 - 3 chilli whole
- 1 teaspoon garam masala powder
- coriander powder 1 tsp
Instructions
- Boil water in a big pot and add washed spinach leaves into this pot. Keep the leaves in boiled water for 2-3 minutes and immediately transfer these leaves in ice cold water. This helps to retain the green color of the leaves.
- Make a puree of these boiled spinach leaves in blender and keep the spinach puree aside.
- Heat one teaspoon oil in a pan and add pureed tomatoes to it. Cook for 4-5 minutes on medium heat, and when tomatoes start to leave sides of pan add garam masala powder, coriander powder and stir it well.
- Now add spinach puree as well cook it for 4-5 minutes so that raw taste of spinach is no longer there.
- When spinach is cooked, add milk and also sliced mushrooms and cubed paneer too. Simmer the curry for 7-8 minutes till it starts to thicken, keep stirring in between.
- To prepare the tempering for mushroom and spinach curry, heat ghee and before it reaches smoke point add red chilli powder and round red chili, let this cook for 30 seconds or so and immediately add it over the curry.
- Serve the warm or hot palak mushrooms with hot phulkas or parantha.