Palak Mushroom Curry Recipe | Khumbh Palak | Mushroom Recipes

My weekly groceries always has Spinach in the list and I make atleast once a palak based gravy like Aloo Palak, Palak Paneer, Makai Palak Paneer, Chana Palak, Dal Palak, Saag Paneer, Rajma Palak, Palak Kofta curry, Veg Palak, Soya Palak or Mushroom Palak. These gravies pair nicely with everyday rotis or any other Indian flat breads like Parathas,Naans,Kulchas or even mild pulaos like Jeera Rice, Bagara Rice, Peas Pulav or plain Basmati rice. If you like Mushrooms then this recipe is a double treat as the goodness from the palak and the meaty texture of mushrooms is definitely a treat for your taste buds. Mushroom recipes are the most requested recipes from my readers too.

Among all the greens, Palak is the most easiest green to clean and can be used in various dishes too apart from the gravies - you can prepare Palak(Spinach) Rice, Palak Khichdi, Palak Thepla,Palak Aloo Paratha, Palak Paneer Paratha, Palak puri and also various snacks like Palak Pakora, Hara bhara Kebab etc.Even in South Indian cooking it is been used extensively like Palak dal, Palak chutney, Keerai Molagootal, Sambar etc. The list seems endless,no wonder that the usage of these greens are so extensive in Indian cooking considering the possibilities that one can prepare using these greens.Now off to the recipe.

If you are interested check out other Mushroom recipes in my blog:

• Matar Mushroom Masala | Dhingri Matar
• Mushroom Chettinadu | Chettinad Mushroom Masala 
• Mushroom Biryani 

Palak Mushroom Curry Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: North Indian | Category: Side dish(Gravy)

Ingredients:

250 gms Button Mushrooms

1 big bunch fresh Spinach(Palak)

2 tbsp fresh Cream or 1/4 cup whole Milk

7-8 Cashewnuts,optional

2 Onions (1 roughly chopped, 1 finely chopped)

2-3 Green chillies

2 tsp Ginger-Garlic paste

2 tsp Coriander powder

1 tsp Cumin powder

1/2 tsp Garam masala

1/2 tsp Amchur powder

3/4 tsp Kasuri methi

a pinch of Sugar

1/2 lemon,cut into wedges

1/2 tsp Cumin seeds

Salt to taste

2 tsp Butter

1 tbsp Oil

Method:

• Clean and wash spinach,1 roughly chopped onion and boil it with green chillies and cashewnuts for 4-5 mins and drain them and keep aside.Alternatively you can saute them until the leaves wilt,add a pinch of sugar while cooking spinach which helps in retaining color.This process takes 4-5 mins.Cool the spinach.

• Grind the spinach mixture to a fine puree.If you are doing it ahead remember to open the mixer after it is ground or transfer the mixture into a bowl.Don't keep the ground mixture covered for a long time as it will loose its beautiful color.

• Clean mushrooms nicely,I usually rub the mushrooms with maida to remove the excess dirt and wash them and pat dry them.Trim the stalks and cut the mushrooms into 4-5 slices lengthwise.
• In a wide pan heat 1 tbsp oil and sliced mushrooms and saute for 5-7 mins until they shrink a bit and leaves the juices and dries up.
• Heat 2 tsp oil in a big kadai and crackle cumin seeds.Add ginger-garlic paste and finely chopped onions and fry well until the mixture is light brown in color and the rawness of onions disappears.
• Add the spinach puree to the fried onions and add enough salt to it and cook it open over medium flame for 3-4 mins.

• Add coriander powder,amchur powder,cumin powder,garam masala and kasuri methi(slightly rub it in between your fingers while adding)to it and fry for a couple of minutes until the oil in the masala leaves the edges.
• Add fried mushrooms to the spinach gravy and cook for another 2-3 mins until the gravy coats the mushrooms and also helps the mushrooms absorb the flavors.

• Add butter to it and a give a nice mix.
• Add cream and give a gentle mix and switch off the flame.If you are using milk add the milk after you switch off the flame.
• You can squeeze lemon now or serve the lemon wedges with curry so that you can squeeze it over curry while eating like how it is served in restaurants.But do remember lemon is essential to give the sourness to palak mushroom as I did not use tomatoes in the gravy.
• Add a blob of butter while serving.

Serve the gravy hot with any kind of Indian breads like Roti/Naan/Chapati/Paratha/Kulcha or Pulav.Also serve sliced onions and lemon wedges along with it.

Notes:

1. Its a basic thumb rule to remember,do not cover while cooking any greens as they loose the beautiful green color.If you want to make it ahead and keep the gravy ready you cover it with a lid only after it comes to a room temperature.You can use perforated plate while cooling.
2. I mentioned many times before that I do not combine palak and tomato as I believe that combination would lead to stone formation(though I am not sure).Hence addition of amchur powder and lemon juice is essential to give the sour factor to the gravy.If you want you can add tomato puree while sauteing and cut the amchur powder.
3. Replace the mushrooms with paneer to make delicious Palak Paneer Gravy.

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