Mar 19, 2016

Mushroom in Spinach Gravy

My finel recipe for this week is a variation of palak paneer. But there is no paneer in this recipe I used mushrooms insted of paneer to make this dish little healthy. I used a table spoon of butter to give a nice flavor and no cream. And this is a no tomato gravy I replaced the tomatoes with khatta palak (chukkakura), You can use gongura puree also. You don't like the both flavors or you don't get those both green leafy vegetables. You can replace them with a table spoon of lemon juice. Or you want to use  tomato can add 1/2 cup of tomato puree. Kasuri methi is optional but that gives a good flavor to the curry
 photo mushrooms in spinach.jpg

Palak (spinach)   ----  4 cups finely chopped
Khatta palak   ---  2 cups finely chopped Or one tab sp lemon juice
Mushrooms  ---  250 grams cut in to 4pieces
Onions  ---  3/4 cup finely chopped
Garlic  --- 5 cloves
Ginger  ---  1 inch piece
Green chillies  ---- 3 cut in to small pieces
Turmeric powder  ---- 1/4 tea sp
Kasuri methi --- 1/4 tea sp (optional)
Salt to taste
Garam masala  ---  1/2 teasp
Cumin seeds  ---  1/2 tea spOil --- 1 tab sp
Butter  -- 1tabsp

1. Remove stems and wash spinach thoroughly in running water. 
2. Blanch spinach in salted water for two minutes, refresh in chilled water. Squeeze out the extra water.
3. Add green chillies, garlic cloves, ginger pieces to blanched spinach and make a puree.
4. Heat oil and butter in a pan add mushroom pieces give a good stir and remove and set a side.
Don't fry mushrooms for long time they will shrink, just coat them with butter flavor for a second and remove.
5. Add cumin seeds to the same oil, add chopped onions and fry till translucent, add turmeric powder stir for a while.
6. Add chopped khatta palak (if using) in this stage, sprinkle little salt  cover and cook for 2 minutes. 
7. Now add spinach puree, give a good stir and cook in a very low heat till oil leaves from the sides.
8. Add salt to taste, garam masala, kasuri methi, mushroom pieces mix well and keep the flame in low, cook for five more minutes,add lemon juice here if you are not using khatta palak mix well and remove from heat.
Serve hot with roti or rice.

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Pavani said...

Love the idea of using chukkakura to add tanginess to the dish. Gongura sounds like a great alternate.

Amara’s cooking said...

Very innovative dish, looks delicious and healthy:)

cookingwithsapana said...

Lovely mushroom and greens curry.Sounds delicious too.

Harini R said...

Very interesting one for mushroom lovers.

annuswamy said...

We love mushrooms.Delicious looking curry.

Priya Suresh said...

Slurp slurp,my mouth is watering here..a fabulous treat for mushroom lovers.

Chef Mireille said...

healthy and delicious - perfect with rice