Palak Mushroom
User Reviews
4.9
39 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
3
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Calories
177 kcal
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Course
Main Course
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Cuisine
Indian
Palak Mushroom
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Palak Mushroom is a healthy and delicious dish of sauteed button mushrooms and aromatics in a creamy spinach sauce.
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Ingredients
For spinach puree
- 250 grams palak or 5 cups roughly chopped spinach
- 1 green chili - roughly chopped
- 1 inch ginger - roughly chopped
- 1 or 2 garlic cloves - roughly chopped
Other ingredients
- 200 to 250 grams mushrooms or 2 cups chopped mushrooms
- 1 medium onion or ½ cup finely chopped onion
- 1 medium tomato or ½ cup finely chopped tomatoes
- ½ inch ginger - finely chopped or 1 teaspoon finely chopped ginger
- 2 to 3 garlic - finely chopped or 1 teaspoon finely chopped garlic
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chili powder
- ¼ teaspoon garam masala
- 1 teaspoon kasuri methi, crushed (dry fenugreek leaves)
- ⅔ to ¾ cup water or add as required
- 2 tablespoon oil
- 2 to 3 tablespoon cream
- salt as required
Whole spices
- ½ teaspoon cumin seeds
- 1 inch cinnamon
- 2 green cardamoms
- 3 to 4 cloves
- 1 tej patta (Indian bay leaf)
- 1 black cardamom
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Instructions
Making spinach puree
- Rinse the palak or spinach leaves (250 grams) very well in running water using a colander or strainer. Drain all the water.
- Just chop the leaves roughly and keep them aside. 250 grams spinach gives about 5 cups of roughly chopped spinach. Ensure that you are using fresh and tender leaves.
- Boil 3 cups water in a pan or microwave or electric heater. If using an electric heater, then pour the hot water in a bowl. Add ¼ teaspoon salt to the hot water and stir.
- Then add the spinach leaves in the hot water. Close with a lid and let the spinach leaves sit in the water for 2 to 3 minutes.
- Strain the spinach leaves. Keep the stock aside as we can use later. Immediately add the strained spinach leaves in a bowl containing cold water. Water in which some ice cubes are added. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute or two.
- Now add the spinach leaves in a blender or grinder along with green chili, ginger and garlic.
- Blend to a smooth puree. No need to add water while blending. Keep the puree aside.
Making palak mushroom
- In a pan or kadai or wok heat any neutral-flavored oil. Then add the whole spices - cumin seeds, cinnamon, green cardamoms, cloves, tej patta and black cardamom. Saute for some seconds till the spices become fragrant.
- Then add onions. Saute stirring often till the onions start becoming golden.
- Then add ginger and garlic. Saute for some seconds or till their raw aroma goes away.
- Now add tomatoes and saute them stirring often till they soften completely and you see oil releasing from the sides of the mixture. Takes about 2 to 3 minutes on a low to medium heat.
- Add mushrooms. Stir and mix them well.
- When sauteing the mushrooms, in the beginning, you will see them releasing a lot of water.
- Continue to saute till all the water dries up and the mushrooms start turning light golden around the edges.
- Add kasuri methi which has been crushed. Stir.
- Then add turmeric powder, red chili powder and garam masala powder.
- Stir and mix very well again so that the spices get incorporated evenly in the mushroom mixture.
- Add the spinach puree. Stir again.
- Now add water. You can adjust the amount of water as required. Season with salt as required.
- Stir and bring the curry to a simmer on a low to medium heat for 6 to 7 minutes.
- Now add light or low fat cream. If using heavy whipping cream then reduce the quantity to approximately half.
- Stir the gravy very well so that the cream is mixed evenly in it and then switch off the flame. Check the taste and add more salt or red chili powder or garam masala powder if required.
- Serve palak mushroom hot or warm with some roti, paratha, naan bread, tandoori rotis, steamed rice, cumin rice or veg pulao.
Notes
- Use fresh, tender spinach leaves.
- You can also make it with baby spinach or frozen spinach. If using frozen spinach then remember to thaw it completely, squeeze all the water from it and then blend with the other ingredients. You don't need to blanch if using frozen spinach.
- You can keep the consistency of the gravy according to your requirements.
- To make a vegan version you can use coconut cream or skip adding the cream. You can also add some tofu to the recipe.
- This recipe works with white button mushrooms, cremini mushrooms or fresh shiitake mushrooms.
- The recipe can be scaled to make a small or a big batch as per your family's requirements.
- If you don't have kasuri methi then you can skip adding it.
Nutrition Information
Show Details
Calories
177kcal
(9%)
Carbohydrates
12g
(4%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Cholesterol
11mg
(4%)
Sodium
474mg
(20%)
Potassium
822mg
(23%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
8163IU
(163%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
31mg
(34%)
Vitamin D
1µg
Vitamin E
6mg
Vitamin K
406µg
Calcium
129mg
(13%)
Vitamin B9 (Folate)
180µg
Iron
4mg
(22%)
Magnesium
86mg
Phosphorus
129mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 11mg | 4% |
| Sodium | 474mg | 20% |
| Potassium | 822mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 8163IU | 163% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 31mg | 34% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 6mg | |
| Vitamin K | 406µg | |
| Calcium | 129mg | 13% |
| Vitamin B9 (Folate) | 180µg | |
| Iron | 4mg | 22% |
| Magnesium | 86mg | 22% |
| Phosphorus | 129mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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