palak mushroom

Mushroom in Palak Gravy – Khumbh Palak Curry

Palak Mushroom Curry Recipe Video – Mushroom-Spinach Curry

Palak mushroom curry is highly nutritious and healthy curry prepared with spinach and mushrooms. This combination is a great hit in my home as everyone just relish eating it. It is always recommended to include greens in your everyday diet. So, today we are showing you all a delicious and easy recipe of Palak mushroom curry. Try whip up this healthy dish for dear loves and watch them go wow over this rich and creamy flavored curry.

Luscious to eat and easy to make, Palak mushroom curry can be prepared with any gravy of your choice be it coconut, cashews, poppy seeds, gram flour, tomato and so on. I find this mushroom preparation more flavorful than the other mushroom dishes. So, try making this tongue-tickling and rice curry with this easy to follow step-by-step instructions and enjoy!

Directions

Getting ready:

1. Separate out the spinach leaves from stalk and rinse them thoroughly twice with water. Keep them on sieve so that excess water drains out and then chop them finely.

palak mushroom curry

2. Wipe the mushrooms with a dry cloth and slice them thinly.

palak mushroom curry

3. Take tomatoes, green chilly, ginger and coconut in a mixture jar to make a fine paste.

palak mushroom curryMaking:

4. Heat some oil in a wok or pan and add asafoetida and cumin seeds first. Let the seeds crackle and.

palak mushroom curry

5. Then add turmeric powder, grind paste, coriander powder and red chilly powder.

palak mushroom curry

6. Stir and stir at regular intervals until you see oil leaving the sides of masala.

palak mushroom curry

7. To the roasted masala, add chopped spinach and salt. Stir everything really well.

palak mushroom curry

8. Pour 2-3 tbsp water. Cover and let it simmer on medium flame for 2-3 minutes.

palak mushroom curry

9. Now stir the sabzi and add mushroom chunks, garam masala and green coriander as well.

palak mushroom curry

10. Add some water if gravy becomes too thick and stir for a while.

palak mushroom curry

11. Cover and let the curry simmer for 2 more minutes on medium flame.

palak mushroom curry

12. Yummy spinach mushroom curry is now ready. Turn off the flame. Transfer the sabzi into a serving bowl.

palak mushroom curryServing:

13. Garnish with some cream and serve this lip smacking palak mushroom curry with and Indian bread like hot chapattis, paranthas or naan. In fact this scrumptious curry goes well with plain rice and jeera rice as well.

palak mushroom currySuggestions:

  • Here coconut curry is prepared for the palak mushroom, but if you don’t like coconut much then add gram flour (roasted) after sauteing the coconut masala and make sabzi.
  • Add gram flour (roasted) along with tomato, green chilly and ginger while grinding and cook spinach in gram flour gravy. To enhance the flavor add cream as well.
  • For making Spinach mushroom curry with garlic and onion, finely chop 1 onion and 4 garlic cloves. After sauteing cumin seeds and asafoetida, add chopped onion and garlic. Sauté until onions turn pinkish and translucent. Now add tomato, green chilly and ginger paste, saute for while and follow the procedure mentioned above for making this dish.

Paneer Mushroom in Palak Gravy Palak Mushroom Curry - Khumbh Palak Curry
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach - 350 grams
  • Mushroom - 6-8
  • Tomato - 2
  • Green chilly - 1-2
  • Ginger - ½ inch piece
  • Coconut - 1.2 cup (small chunks)
  • Green coriander - 2 tbsp (finely chopped)
  • Salt - ¾ tsp (as per taste)
  • Coriander powder - 1 tsp
  • Garam masala - ¼ tsp
  • Oil - 2 tbsp
  • Asafoetida - 1 pinch
  • Cumin seeds - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Cream - 2 tbsp
Instructions
  1. Separate out the spinach leaves from stalk and rinse them thoroughly twice with water. Keep them on sieve so that excess water drains out and then chop them finely.
  2. Wipe the mushrooms with a dry cloth and slice them thinly.
  3. Take tomatoes, green chilly, ginger and coconut in a mixture jar to make a fine paste.
  4. Heat some oil in a wok or pan and add asafoetida and cumin seeds first. Let the seeds crackle and.
  5. Then add turmeric powder, grind paste, coriander powder and red chilly powder.
  6. Stir and stir at regular intervals until you see oil leaving the sides of masala.
  7. To the roasted masala, add chopped spinach and salt. Stir everything really well.
  8. Pour 2-3 tbsp water. Cover and let it simmer on medium flame for 2-3 minutes.
  9. Now stir the sabzi and add mushroom chunks, garam masala and green coriander as well.
  10. Add some water if gravy becomes too thick and stir for a while.
  11. Cover and let the curry simmer for 2 more minutes on medium flame.
  12. Yummy spinach mushroom curry is now ready. Turn off the flame. Transfer the sabzi into a serving bowl.
  13. Garnish with some cream and serve this lip smacking palak mushroom curry with and Indian bread like hot chapattis, paranthas or naan. In fact this scrumptious curry goes well with plain rice and jeera rice as well.

 

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