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Mushroom Palak
Palak Paneer or Saag Paneer has been a favorite Indian dish for ages. The green colored dish is featured in the menu of almost all Indian restaurants across the world. This dish is a different take on the classic where I have replaced paneer with Mushrooms. I have also used the stock prepared while boiling mushrooms to use in the gravy. This step gives a distinct flavor to the dish and the delightful taste of mushroom gets into the palak sauce making it special.
It can be made in one pot too, my recipe is wok based but you can always use your IP’s to make this dish.
You should also boil the mushrooms and spinach in parallel while you prepare the Onion Spice blend to save time. This makes it a quick dinner recipe too as you can plate the whole dinner in less than 40 minutes if you also get the rice going in a rice cooker simultaneously. Since mushrooms are rich sources of fibers and anti-oxidants, along with spinach it’s a highly nutritional entrée too.
Do try it and let me know how you like the recipe in the comments below.
Do check the YouTube video for better understanding of the recipe and follow me in Instagram and Facebook.
Cuisine – Indian
Course – Main Course, Entree
Keywords- Mushroom curry, Curry, Indian Curry, palak , Tasty, Cooking, Recipe
Prep – 10 mins
Cooking – 35 mins
Ingredients:
1 Lb of spinach
1 Lb of mushrooms
Some canola or vegetable oil
1 Tablespoon of Ginger Garlic paste
1 Green chili sliced thin
2 cardamom pods crushed.
Whole spices –
7 cloves
½ inch of cinnamon stick
5 cardamom pods
1 Teaspoon of cumin seeds
1 Onion chopped small.
Powdered Spices
1 Teaspoons of coriander powder
½ Teaspoon of red chili powder
½ Teaspoon of turmeric powder
¾ Teaspoon of dry mango powder
1 Teaspoons of garam masala powder (all spice)
RECIPE :
Initial Prep
1. Take a deep bottom pan and boil the spinach leaves. Turn it off when the water starts to boil.
2. Take out the spinach leaves in a blender and blend them into a green colored thick paste.
3. Also take another deep bottom pan and boil the mushrooms. Turn it off when the water starts to boil.
4. Stain the mushrooms, but keep the water/stock separately for later use.
Spice blend/Masala blend
5. Take a wok and pour some oil in it bring it to heat.
6. Add the ingredients listed in the “Whole Spices” section and sauté for 3 minutes.
7. Add the onions and sauté until the onion turns golden brown.
8. Add the green chili and ginger garlic paste and sauté for 5 more minutes.
9. Add the ingredients listed in the “Powdered Spices” section and sauté for 3 minutes.
10. Add the dry mango powder, garam masala, add some two spoons of water from the stock prepared while boiling the mushrooms and deglaze the wok.
11. Add the whole thing into a blending jar and blend them into a paste. Use the spinach as the wet catalyst instead of water in case you need some moisture while blending the mix.
12. Now take the wok, pour some oil and bring it to heat.
13. Add the spinach blend, the onion-spice blend into it and bring it to boil. It should take around 6-7 minutes.
14. Add the mushrooms into the wok, add salt to taste and mix them together. Add the mushroom stock if you need more sauce.
15. Close and cook for 10-12 minutes. Stir occasionally if needed.
16. Turn off the gas stove.
17. Add the crushed cardamom pods and close the lid. This step will generate a beautiful aroma and preserve it for the moment when you open the lid to serve.
The dish is ready now, you can serve it with white rice, roti or naan.
Do check out the recipe in YouTube for better understanding. Don’t forget to follow me on Instagram and subscribe to the channel debscraftycuisine in YouTube for more exciting recipes. Click the icons at the bottom to launch the social media handles.