Mushroom Palak

Sundays are the best day in the entire week, I am sure you all agree with me on this. It allows us to rejuvenate and ponder on ourselves in a realm of tranquillity. A relaxing weekend and some mangoes for breakfast, what else can anyone desire in this scorching summer??!! A home-made delicious main course calls for a family meal for sure. All in all it’s a happy day to store all the possible joy and happiness with your loved ones.

I planned to put a wholesome meal on my table this weekend. As an authentic spinach curry with deep fried cottage cheese or potato is often relished anytime anywhere. In my house on any special occasion, it’s a hit, with some freshly cooked soft whole-wheat flour parathas. There is a simple and aromatic variation that we shall try-out today in this recipe. Believe me this will merely enhance the flavour and add a zing to your usual dish. It’s not only mushrooms that we’re going to use – for the twist in this dish – but we’ll also cook the gravy in a much healthier way. By adding a bunch of coriander and curds, in the end, instead of heavy cream, this dish will be a sure crowd-pleaser.

The beautiful combination of fresh coriander and spinach makes a lip smacking duo. The addition of curd makes it much lighter for us to digest. As spinach is a little hard to breakdown, so we add lemon to the dish. I am sure when you try this rich palak mushroom; you’re going to fall in love with it instantly. Cooked spinach curry with roasted garlic cloves and onions, adding to the aroma. I can’t wait anymore to share my delicious recipe, let’s get going.

Mushroom Palak

Ingredients:

  • 1 tbsp oil
  • 500g mushrooms, chopped or sliced
  • 200g spinach, washed
  • 100g coriander leaves
  • 1 cup hung curd
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1/2 tsp turmeric powder
  • 1 tbsp garlic and ginger, minced
  • 1 cinnamon stick, tej pata
  • 1 cup chopped tomatoes
  • 300ml water
  • salt and pepper to taste
  • Handful of fresh coriander leaves to serve (optional)

Method:

  • Heat the oil over a medium heat in a large saucepan. Add cumin, tej pata, cinnamon stick and cook them until they start to pop and crackle. (TIP: Because the next step is very loud and & you can use the lid of the saucepan to shield yourself from any hot oil spurts). Add the chopped onions, garlic ginger paste into the pan and stir until the hissing stops.
  • Cook the tomatoes for a little while. Add the garlic and ginger paste,coriander, cumin, turmeric, salt and pepper. Stir it all up and cook for about 4 or 5 min.
  • Add the spinach-coriander puree to the saucepan. Stir well and mushroom diced in the puree.
  • Cook uncovered until the sauce begins to boil, then cover with the lid and reduce the heat to a low simmer. Add water as required and cook until the spinach has completely drooped and the mushrooms are cooked through, stirring occasionally. This should take about 15 – 20 minutes though sometimes it may take more.
  • Serve with hot Rotis depending upon your preference, top with fresh coriander leaves.
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