Making spinach puree

Cup of Yum
1. Rinse the palak or spinach leaves (250 grams) very well in running water using a colander or strainer. Drain all the water.
2. 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.
3. 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.
4. 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.
5. 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.
6. Now add the spinach leaves in a blender or grinder along with green chili, ginger and garlic.
7. Blend to a smooth puree. No need to add water while blending. Keep the puree aside.

Making palak mushroom

1. 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.
2. Then add onions. Saute stirring often till the onions start becoming golden.
3. Then add ginger and garlic. Saute for some seconds or till their raw aroma goes away.
4. 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.
5. Add mushrooms. Stir and mix them well.
6. When sauteing the mushrooms, in the beginning, you will see them releasing a lot of water.
7. Continue to saute till all the water dries up and the mushrooms start turning light golden around the edges.
8. Add kasuri methi which has been crushed. Stir.
9. Then add turmeric powder, red chili powder and garam masala powder.
10. Stir and mix very well again so that the spices get incorporated evenly in the mushroom mixture.
11. Add the spinach puree. Stir again.
12. Now add water. You can adjust the amount of water as required. Season with salt as required.
13. Stir and bring the curry to a simmer on a low to medium heat for 6 to 7 minutes.
14. Now add light or low fat cream. If using heavy whipping cream then reduce the quantity to approximately half.
15. 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.
16. Serve palak mushroom hot or warm with some roti, paratha, naan bread, tandoori rotis, steamed rice, cumin rice or veg pulao.