in a pan or kadai/wok heat 2 tbsp oil. then add the whole spices - 1/2 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.
then add 1/2 cup finely chopped onion.
saute till the onions start becoming golden.
then add each 1 tsp chopped ginger and garlic. saute till their raw aroma goes away.
now add 1/2 cup finely chopped tomatoes.
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.
add 2 cups chopped mushrooms. stir them well.
when sauting the mushrooms, in the beginning you will them releasing a lot of water.
continue to saute till all the water dries up and the mushrooms start turning light golden around the edges.
add 1 tsp kasuri methi which has been crushed. stir.
then add 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1/4 tsp garam masala powder.
stir very well again so that the spices get incorporated evenly in the mushroom mixture.
add the spinach puree. stir again.
now add 2/3 to 3/4 cup water. you can adjust the amount of water as required. season with salt.
stir and bring palak mushroom curry to a simmer on a low to medium flame for 6 to 7 minutes.
now add 2 to 3 tbsp fresh cream. the cream can be low fat or whipping cream.
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.
serve palak mushroom hot with some naan, tandoori rotis, steamed rice, jeera rice or veg pulao.