Palak Mushroom

mushroom-palak
Ingredients (2–3 servings)

For Kadai Masala (roast & grind):

  • 250 g Button mushrooms (cleaned & sliced)
  • 250 g Fresh spinach (palak leaves)
  • 1 Medium onion (finely chopped)
  • 2 Tomatoes (pureed)
  • 1–2 Green chilies
  • 1 tbsp Ginger-garlic paste
  • 2 tbsp Oil + 1 tbsp Ghee/Butter
  • ½ tsp Cumin seeds
  • Salt to taste
  • 2 tbsp Fresh cream (optional, for richness)

Spice Powders

  • ½ tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1 tsp Coriander powder
  • ½ tsp Cumin powder
  • 1 tsp Garam masala
Method
  1. Prepare Spinach:
    • Wash spinach leaves well.
    • Boil 3 cups water with a little salt, blanch spinach for 2–3 minutes.
    • Drain and transfer to ice-cold water (to retain green color).
    • Blend spinach and green chilies into a smooth puree. Keep aside.
  2. Cook Mushrooms:
    • Heat 1 tbsp oil in a pan, sautĂ© mushrooms on high flame until light golden. Remove & keep aside.
  3. Make Base:
    • In the same pan, heat oil + ghee.
    • Add cumin seeds, let them splutter.
    • Add onions, sautĂ© till golden brown.
    • Add ginger-garlic paste, fry till raw smell disappears.
    • Add tomato puree, cook until oil separates.
  4. Add Spices:
    • Mix in turmeric, red chili, coriander, and cumin powder. Cook for 1–2 minutes.
  5. Combine Palak & Mushrooms:
    • Add spinach puree and a little water (as needed for gravy consistency).
    • Add salt and simmer for 4–5 minutes.
    • Add sautĂ©ed mushrooms, cook another 3 minutes.
  6. Finish:
    • Add garam masala and fresh cream. Stir gently.
    • Garnish with a swirl of cream or butter.

🍴 Serving Suggestion

  • Serve hot with butter naan, tandoori roti, phulka, or jeera rice.