My palak paneer is very popular in my family and among the readers. Now in this recipe, I have used the same palak base but have added mushrooms for a change. Mushrooms and spinach make a good combination. This Spinach mushroom gravy goes well with all Indian breads and lightly flavored rice like Cumin Rice, Ghee Rice and less spicy Vegetable Rice. Today we will learn how to make Palak Mushroom following this easy recipe with step wise pictures.
Finely chop onion, garlic and tomatoes.
Wash and clean mushrooms. Chop it into 2 or 3 pieces. Do not chop it finely. You can use any mushrooms you like.
Wash and chop spinach roughly. Bring a cup of water to boil. Add the spinach leaves and cook for 2-3 minutes. Remove from the water and allow it to cool. Grind it to a slightly coarse paste with green chilli and salt. Keep this aside. Do not discard the water in which the spinach was cooked as we will be using it for the gravy in the end.
Heat oil in a pan, add cumin seeds, when it sizzles, add finely chopped onions and garlic. Cook stirring continuously until the onions turn golden brown. Add a little salt to speed up the process.
When onions turn light golden brown, add ginger garlic paste and saute for a few more minutes.
Add finely chopped tomatoes, turmeric powder, chilli powder, coriander powder, cumin powder, salt needed and cook until the tomatoes turn mushy.
Then add mushroom and cook covered on medium heat. Do not add water as the mushrooms will release water.
When the mushrooms are cooked, add the spinach paste, garam masala powder (or kitchen king masala powder) and mix well.
Add 1/2 cup of water (use the water in which spinach was cooked) and cook simmered until everything gets blended well.
You can adjust the consistency of the gravy as per personal preferences by adding more or less water.
Garnish with fresh cream if you want to make it richer.
Serve hot with rotis, naan, any parathas, kulchas or any mildly flavored rice like jeera pulao or ghee rice or simple vegetable rice.
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