Palak Mushroom is a wholesome and scrumptious dish of sauteed button mushrooms and aromatics in a creamy spinach sauce. Loaded with the goodness of spinach and mushrooms you might be positive to love this dish. Make it for a hearty weekend lunch or dinner to mop it with some mushy roti, crispy paratha or get pleasure from it with aromatic cumin rice.
Leafy spinach and earthy mushrooms pair very nicely in most dishes. I attempt to add each of them whereas making pasta, noodles, soups and so on.
Palak mushroom might be made in numerous methods. My recipe of palak mushroom is a variant of the favored Palak Paneer. You may say it’s like having Palak Paneer with the paneer changed with button mushrooms.
That is a simple flavorful recipe that tastes good. You will want to blanch the spinach and make the puree. It’s also possible to use frozen spinach or child spinach to make this recipe.
I really like to incorporate greens in my eating regimen. Fenugreek, spinach and amaranth are my favourite greens to experiment. I attempt numerous combos of those greens like:
If you wish to make a vegan model of palak mushroom then both omit the cream or add coconut cream. With coconut cream the style and taste will change. However it’s going to nonetheless be scrumptious.
This palak mushroom goes nicely with rotis, naan, paratha or steamed basmati rice. Right here I served with palak mushroom with home made complete wheat naan.
Step-by-Step Information
Tips on how to make Palak Mushroom
1. Rinse the palak or spinach leaves (250 grams) very nicely in working water utilizing a colander or strainer. Drain all of the water.
Simply chop the leaves roughly and maintain them apart. 250 grams spinach provides about 5 cups of roughly chopped spinach.
Guarantee that you’re utilizing contemporary and tender leaves. If the stems are stringy or fibrous then don’t use them. Nonetheless, if the stems are tender then you need to use them.
2. Boil 3 cups of water in a pan or microwave or electrical heater. If utilizing an electrical heater, then pour the new water right into a bowl. Add ¼ teaspoon salt to the new water and stir.
3. Then add the spinach leaves into the new water. Shut with a lid and let the spinach leaves sit within the water for two to three minutes. Pressure the leaves and put aside.
4. Instantly add the strained spinach leaves to a bowl containing chilly water. To get chilly water add 8 to 10 ice cubes in 3 cups of water. Permit the spinach leaves to be within the chilly water for a minute or two. Then pressure the leaves once more.
5. Now add the spinach leaves in a blender or grinder together with 1 roughly chopped inexperienced chili, 1 inch ginger (chopped) and 1 or 2 garlic cloves (chopped).
6. Mix to a clean puree. No want so as to add water whereas mixing. Hold the spinach puree apart.
Making palak mushroom
7. In a pan or kadai or wok warmth 2 tablespoons of oil. You should utilize any neutral-flavored oil.
Then add the next complete spices and saute for some seconds until the spices grow to be aromatic.
- ½ teaspoon cumin seeds
- 1 inch cinnamon
- 2 inexperienced cardamoms
- 3 to 4 cloves
- 1 tej patta (Indian bay leaf)
- 1 black cardamom
8. Then add ½ cup finely chopped onions.
9. Saute stirring usually until the onions begin turning into golden.
10. Then add 1 teaspoon finely chopped ginger and 1 teaspoon finely chopped garlic. Saute for some seconds or until their uncooked aroma goes away.
11. Now add ½ cup finely chopped tomatoes.
12. Saute the tomatoes stirring usually until they soften fully and also you see oil releasing from the edges of the combination. Takes about 2 to three minutes on low to medium warmth.
13. Add 2 cups chopped or sliced button mushrooms.
14. Stir and blend them nicely.
15. When sauteing the mushrooms, to start with, you will note them releasing numerous water.
16. Proceed to saute until all of the water dries up and the mushrooms begin turning mild golden across the edges.
17. Add 1 teaspoon crushed kasuri methi (dry fenugreek leaves). Stir and blend once more.
Should you don’t have kasuri methi then skip including it.
18. Subsequent add ¼ teaspoon turmeric powder, ½ tsp teaspoon chili powder and ¼ teaspoon garam masala powder.
19. Stir and blend very nicely once more in order that the bottom spices get included evenly within the mushroom combination.
20. Add the spinach puree.
21. Stir and blend once more.
22. Now add ⅔ to ¾ cup water. You may regulate the quantity of water as required relying upon the consistency you need within the dish.
23. Season with salt as required.
24. Stir and convey the curry to a simmer on low to medium warmth for six to 7 minutes.
25. Now add 2 to three tablespoons of sunshine or low-fat cream. If utilizing heavy whipping cream add 1 to 2 tablespoons.
26. Stir the gravy very nicely in order that the cream is combined evenly in it after which swap off the warmth. Verify the style and add extra salt or garam masala powder if required.
27. Serve palak mushroom sizzling or heat with some roti, naan, tandoori roti, paratha or with rice dishes like steamed basmati rice, cumin rice, biryani rice or veg pulao.
It makes for a wholesome meal when served with a aspect of roti or brown rice.
Extra tasty Spinach Recipes
Palak Recipes (Spinach Recipes)
Soup Recipes
Palak Recipes (Spinach Recipes)
Curry Recipes
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By Dassana Amit
Palak Mushroom is a wholesome and scrumptious dish of sauteed button mushrooms and aromatics in a creamy spinach sauce.
Prep Time 20 minutes
Cook dinner Time 25 minutes
Whole Time 45 minutes
Servings 3
Items
Forestall your display from going darkish whereas making the recipe
This Palak Mushroom put up from the archives (July 2013) has been republished and up to date on 27 September 2021.
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