palak mushroom recipe, how to make palak mushroom curry


palak mushroom recipe, palak mushroom gravy recipe

palak mushroom curry recipe with step by step photos – a healthy curry recipe made with spinach and mushrooms. the combination of mushroom and palak goes very well for us as we are fond of both palak and mushrooms.

i love to include greens in my diet. fenugreek, spinach and amaranth are my favorite greens to experiment. i try various combination of these greens with other vegetables like aloo methi, aloo palak, palak saagmethi mushroom, red amaranth sambar or even methi chole or palak chole.

palak mushroom is a delicious as well as an easy recipe to make. it is like having palak paneer and we have just replaced paneer with mushroom.

this palak mushroom recipe goes well with rotis, naan or rice. here i served with palak mushroom with homemade whole wheat naans.

lets start step by step palak mushroom recipe:

1. rinse the palak or spinach leaves (250 grams) very well in running water. just chop roughly and keep aside. 250 grams spinach gives about 5 cups of roughly chopped spinach.

rinse palak or spinach

2. 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 tsp salt to the hot water and stir.

hot water for palak mushroom recipe

3. then add the palak leaves in the hot water. close with a lid and let the palak leaves sit in the water for 2-3 mins. strain the palak leaves. keep the stock aside as we can use it later.

palak leaves in hot water

4. immediately add the strained palak leaves in a bowl containing cold water. to get cold water just add 8 to 10 ice cubes in 3 cups water. allow the spinach leaves to be in the cold water for a minute or two. then strain them again.

palak leaves in cold water

5. now add the spinach leaves in a blender or grinder along with a chopped green chili, ½ inch ginger (chopped) and 1 or 2 garlic cloves (chopped).

blending palak leaves

6. blend to a smooth puree. no need to add water while blending. keep the puree aside.

palak puree for palak mushroom recipe

7. in a pan or kadai/wok heat 2 tbsp oil. then add the whole spices – ½ tsp cumin seeds/jeera, 1 inch cinnamon, 2 green cardamoms, 3 to 4 cloves, 1 tejpatta/indian bay leaf & 1 black cardamom. saute for some seconds till the spices become fragrant.

spices for palak mushroom recipe

8. then add ½ cup finely chopped onion.

onions for palak mushroom recipe

9. saute till the onions start becoming golden.

onions for palak mushroom recipe

10. then add 1 tsp finely chopped ginger and 1 tsp finely chopped garlic. saute till their raw aroma goes away.

ginger for palak mushroom recipe

11. now add ½ cup finely chopped tomatoes.

tomatoes for palak mushroom recipe

12. saute the tomatoes 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 flame.

tomatoes for palak mushroom recipe

13. add 2 cups chopped or sliced mushrooms.

mushrooms for palak mushroom recipe

14. stir them well.

stir mushrooms

15. when sauteing the mushrooms, in the beginning you will them releasing a lot of water.

sauteing mushrooms for palak mushroom recipe

16. continue to saute till all the water dries up and the mushrooms start turning light golden around the edges.

sauteing mushrooms for palak mushroom recipe

17. add 1 tsp kasuri methi which has been crushed. stir.

kasuri methi for palak mushroom recipe

18. next add ¼ tsp turmeric powder, ½ tsp red chili powder and ¼ tsp garam masala powder.

spices for palak mushroom recipe

19. stir very well again so that the ground spices get incorporated evenly in the mushroom mixture.

stir palak mushroom masala

20. add the spinach puree.

spinach puree for palak mushroom recipe

21. stir again.

stir palak mushroom recipe

22. now add ⅔ to ¾ cup water. you can adjust the amount of water as required.

water for palak mushroom recipe

23. season with salt.

salt for palak mushroom recipe

24. stir and bring the curry to a simmer on a low to medium flame for 6 to 7 minutes.

simmer palak mushroom gravy

25. now add 2 to 3 tbsp fresh cream. the cream can be low fat or whipping cream.

cream for palak mushroom curry

26. 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.

palak mushroom gravy

27. serve palak mushroom hot with some rotisnaan, tandoori rotis, steamed rice, jeera rice or veg pulao.

palak mushroom recipe, palak mushroom gravy recipe

if you are looking for similar recipes then do check sarson da saag, palak dal, mushroom peas curry, palak chole, mushroom matar makhani and mushroom vindaloo.

palak mushroom recipe below:

5.0 from 5 reviews
palak mushroom recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
palak mushroom - easy and delish spinach mushroom curry.
AUTHOR:
RECIPE TYPE: main
CUISINE: north indian
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for spinach puree:
  • 250 grams palak/spinach, 5 cups roughly chopped spinach
  • 1 green chili/hari mirch, roughly chopped
  • ½ inch ginger/adrak roughly chopped
  • 1 or 2 garlic cloves/lahsun, roughly chopped
other ingredients:
  • 200 to 250 grams mushrooms, 2 cups chopped mushrooms
  • 1 medium onion, ½ cup finely chopped onion
  • 1 medium tomato, ½ cup finely chopped tomatoes
  • ½ inch ginger, finely chopped or 1 tsp finely chopped ginger/adrak
  • 2 to 3 garlic, finely chopped or 1 tsp finely chopped garlic/lahsun
  • ¼ tsp turmeric powder/haldi
  • ½ tsp red chili powder/lal mirch powder
  • ¼ tsp garam masala powder
  • 1 tsp kasuri methi/dry fenugreek, crushed
  • ⅔ to ¾ cup water or add as required
  • 2 tbsp oil
  • 2 to 3 tbsp cream
  • salt as required
whole spices:
  • ½ tsp cumin seeds/jeera
  • 1 inch cinnamon/dal chini
  • 2 green cardamoms/choti elachi
  • 3 to 4 cloves/lavang
  • 1 tejpatta/indian bay leaf
  • 1 black cardamom/badi elachi
INSTRUCTIONS
  1. rinse the palak or spinach leaves (250 grams) very well in running water. just chop roughly and keep aside. 250 grams spinach gives about 5 cups roughly chopped spinach.
  2. 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 tsp salt to the hot water and stir.
  3. then add the palak leaves in the hot water. close with a lid and let the palak leaves sit in the water for 2-3 mins.
  4. strain the palak leaves. keep the stock aside as we can use later. immediately add the strained palak 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.
  5. now add the spinach leaves in a blender or grinder along with a chopped green chili, ½ inch ginger (chopped) and 1 or 2 garlic (chopped).
  6. blend to a smooth puree. no need to add water while blending. keep the puree aside.
  7. in a pan or kadai/wok heat 2 tbsp oil. then add the whole spices - ½ tsp cumin seeds/jeera, 1 inch cinnamon, 2 green cardamoms, 3 to 4 cloves, 1 tejpatta/indian bay leaf & 1 black cardamom. saute for some seconds till the spices become fragrant.
  8. then add ½ cup finely chopped onion.
  9. saute till the onions start becoming golden.
  10. then add each 1 tsp chopped ginger and garlic. saute till their raw aroma goes away.
  11. now add ½ cup finely chopped tomatoes.
  12. saute the tomatoes 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 flame.
  13. add 2 cups chopped mushrooms. stir them well.
  14. when sauting the mushrooms, in the beginning you will them releasing a lot of water.
  15. continue to saute till all the water dries up and the mushrooms start turning light golden around the edges.
  16. add 1 tsp kasuri methi which has been crushed. stir.
  17. then add ¼ tsp turmeric powder, ½ tsp red chili powder and ¼ tsp garam masala powder.
  18. stir very well again so that the spices get incorporated evenly in the mushroom mixture.
  19. add the spinach puree. stir again.
  20. now add ⅔ to ¾ cup water. you can adjust the amount of water as required. season with salt.
  21. stir and bring the curry to a simmer on a low to medium flame for 6 to 7 minutes.
  22. now add 2 to 3 tbsp fresh cream. the cream can be low fat or whipping cream.
  23. stir the palak mushroom 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.
  24. serve palak mushroom hot with some naan, tandoori rotis, steamed rice, jeera rice or veg pulao.




{ 24 Responses }

  1. Sahil Alurkar says

    Amazing recipe. I added little bit of milk(2 tsp) I wanted to add cream but didn’t have it .
    I had it with Roties.

  2. Moumita das says

    awesome n easy receipies.. I made kadai mushrooms n butter naan first time, and now enjoying the combo
    :)

  3. Ashish says

    Hi Dassana,
    Simply delicious is the word that comes to my mind right now after trying this recipe just now. This is my 6th attempt on a different recipe and as I mentioned in my earlier feedback 100/100.
    Keep up the good work.

    Thanks

  4. says

    Awesome Dish. In this week-end I planned to prepare palak mushroom. I bookmarked this link to my favorites. Thanks for sharing.

  5. Akansha M says

    Hi. I tried this yesterday, it was awesome. I didn’t blanch the spinach though, I pureed it raw. Also while adding the flour, I made a medium thick paste of the chickpea flour in small amount of water and added this paste in the boiling gravy while continuously stirring. This helps in eliminating formation of lumps of the flour. Keep it up!

    • says

      thanks akansha. the way you made the paste, can also be done. if the gram flour is sprinkled all over the curry, then the lumps are not formed. if just sprinkled in one spot or place, then lumps may form.

  6. Carole-Anne says

    I just did it and it was sooo good! Thank you. I used 4 tbsp of tomato sauce and a chickpea/corn flour blend… just because I fet like it lol. Next time I will try adding more spinach :)

  7. Carol says

    Mushroom saag and mikePalak paneerare my two favorite Indian dishes. I am going to use your recipe this Thursday night. Thanks so much.