Palak Mushroom Malai

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Palak Mushroom Malai

Description

Cooking Time

Preparation Time :20 Min

Cook Time : 25 Min

Total Time : 45 Min

Ingredients

Serves : 4
  • 1 bunch fresh Spinach


  • 200 gms Button Mushroom


  • 3 onion


  • 2 tomato


  • 2 tsp garlic paste


  • 1 tsp ginger paste


  • 2 green chilies


  • 3-4 dry red chilies


  • 100 gm yogurt


  • 50 gm cream


  • 1 tbsp whole garam masala( black peppercorns, cardamom, cloves, bay leaves, cinnamon sticks)


  • 1 tsp cumin seeds


  • 1/4 tsp kalonji


  • 1/4 tsp garam masala powder


  • 1 tbsp coriander powder


  • 1 tsp cumin powder


  • 1 tsp chili powder


  • 1/2 tsp turmeric powder


  • 1/4 tsp crushed black pepper


  • 1/4 bunch fresh green coriander leaves for garnish


  • 1 cup milk


  • 1 tsp salt or according to taste


  • 100 ml oil


  • 2 tbsp butter

Directions

  • Clean wash mushrooms and dry with clean kitchen towel. Clean spinach leaves and wash it in running water 2-3 times, so all the mud and sand is washed off.
  • Finely slice the onion and tomato. Cut mushrooms into 4 pieces.
  • In a wok put 1 tbsp oil and 2 tbsp butter, add sliced mushrooms and saute over high heat for 3-4 minutes. Remove and keep them aside for later use.
  • Heat the same wok and add oil, let it come to temperature. Add whole garam masala , cumin seeds. Saute until oil is aromatic approximately 2 minutes.
  • Add sliced onion and dry red chilies. Fry for 3-5 minutes until onion turn light golden. Add ginger and garlic paste and cook the rawness evaporates.
  • In fried onion add sliced tomato and green chilies, let it cook until it gets all mushy.
  • Add all dry spices, red chili powder, coriander powder, turmeric powder, cumin powder, crushed black pepper, garam masala powder. Cook for 2-3 minutes and then add chopped spinach.
  • Cook until spinach water dries up then add salt and yogurt. Cook over high flames until the moisture of yogurt dries.
  • Add half cup of milk, bring it to boil. Add sautéed mushrooms and reduce the heat, cover the wok with the lid and let it simmer for 10-12 minutes.
  • Whipped up the cream with fork to make it smooth. Pour the the cream in Mushroom Palak and gently stir to combine, leave 2 tbsp of cream for later to garnish.
  • Reduce the flame to simmer, cover and cook for 3-4 minutes or until the oil floats on top.
  • Garnish with fresh coriander leaves, butter and drizzle some fresh cream. Serve with paratha or Missi roti.