Palak Mushroom
Palak Mushroom is a classic Indian dish that combines earthy mushrooms with spinach in a flavorful and healthy curry. This recipe is vegetarian, gluten-free, and an excellent source of protein, fiber, and iron, making it a nutritious addition to any meal. It is also dairy-free, making it suitable for those with a dairy allergy.
Nutrition Facts
Per serving
Energy
78 kcal
Protein
5 g
Carbs
12 g
Fat
2 g
Fiber
4 g
Ingredients
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Spinach
1 cup, chopped (200g)
Button Mushroom
1 cup, chopped (200g)
Chopped Onion
0.5 medium cup (80g)
Chopped Tomato
1 small cup (100g)
Garlic paste
1 tsp (5g)
Ginger Paste
1 tsp (5g)
Olive Oil
1 tsp (5g)
Garam Masala
1 tsp (3g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.5 tsp (2.5g)
Instructions
Preparation
-Blanch the spinach and mushroom separately for few mins. Drain set aside.
- Add blanched spinach in blender and form smooth puree.
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste. Cook for 1-2 minutes until the raw aroma disappears.
Add chopped tomato and cook for 3-4 minutes until the oil starts to separate.
Add turmeric powder, coriander powder, garam masala and red chili powder. Mix well.
Add the blanched chopped mushrooms and cook for 5-7 minutes until they release water and start to soften.
Pour in the spinach puree and mix everything well. Add salt to taste.
Let the vegetable simmer on low-medium heat for 5-7 minutes until the flavors meld together.
Garnish with fresh coriander leaves and serve hot.