Palak Mushroom
Photo by Deepa Ballal
Ingredients
- 4 cups spinach leaves (palak), washed thoroughly
- 1 tsp cumin (jeera) seeds
- 1 tsp crushed garlic
- 1 small onion, chopped
- 1 tsp crushed unpeeled ginger
- 2 green chillies, chopped
- ⅛ tsp turmeric (haldi) powder
- 1 tsp red chilli powder
- 2 tsp coriander (dhania) powder
- 1 tsp cumin (jeera) powder
- 1 tsp garam masala powder
- 1 small tomato, chopped
- 1 tsp unrefined salt
- 2 cups cleaned and halved button mushrooms
- 1 tsp dry fenugreek leaves (kasoori methi) powder
- 1 tbsp almond paste or paste of unpolished white sesame seeds (soaked for 4-6 hours and ground with a little water)
Method
Blanch the spinach leaves in boiling water for 1-2 minutes, until the colour brightens. Drain, cool and puree in a blender, or roughly chop. Heat a pan. Add cumin seeds and let them crackle. Add crushed garlic and sauté until light brown. Add onion, ginger and green chillies and roast until onions turn a light brown. Add turmeric, red chilli, coriander, cumin and garam masala powders. Sauté and cook for 2 minutes. Add tomato and salt, mix well and cook. Add a little water and simmer until tomato is cooked. Add spinach and mushrooms, mix and cook for 2-3 minutes. Check seasoning. Add almond or sesame butter and kasoori methi, mix well and cook for a minute. Serve hot.
Serves 2-3