Palak Mushroom | Spinach Mushroom Curry

Ingredients

• 2 cups Palak/Spinach
• 1/4 cup Fresh Coriander
• 1 Green Chilli
• Water as needed
• 1/2 tsp Sugar
• 2 Medium Onions Finely Chopped
• 1 Medium Tomato Finely Chopped
• 15-20 Button Mushrooms Sliced
• 2 tsp Oil
• 1/2 tsp Shahi Jeera
• 2 Cloves
• 1 Dried Bay Leaf
• 1 Cardamom
• 2 inch Cinnamon Piece
• 1/4 tsp Asafoetida
• 1 tsp Ginger Garlic Paste
• 1/2 tsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• 1/4 tsp Garam Masala Powder
• 1 tbsp Fresh Cream
• Salt as needed
• Water as needed

Instructions

1. 1

   First bring a pot of water to boil. Add 1/2 tsp Sugar.

2. 2

   Switch off the heat and add palak leaves. Turn them around a couple of times.

3. 3

   Quickly remove them from the hot water and immerse them in cold water. This will preserve the green color of spinach.

4. 4

   Once cooled down, add blanch palak leaves along with coriander leaves and green chilli in a blender.

5. 5

   Grind into a smooth paste. Set aside.

6. 6

   In a heavy bottomed kadai, heat oil. Add shahi jeera, cloves, cardamom, dried bay leaf, cinnamon and as they splutter, add asfoetida.

7. 7

   Next add finely chopped onions and fry until they are light golden brown.

8. 8

   Now add ginger garlic paste and fry until there is no raw smell.

9. 9

   Add finely chopped tomatoes and cook them until mushy.

10. 10

    Next add the spice powders – red chilli powder, turmeric powder. Cook for 2-3 mins until there is no raw smell.

11. 11

    Now add sliced mushrooms and salt as needed.

12. 12

    Cook on low flame until the mushrooms are cooked. Mushrooms leave water and cook them until they are dry again.

13. 13

    Now add prepared palak paste along with water as needed.

14. 14

    Slowly bring the curry to a boil, add garam masala powder. Cook for 2 more minutes.

15. 15

    Add fresh cream and remove from heat. Mix well.

16. 16

    Serve hot with rotis/rice.