Palak Mushroom is a North India’s famous main course dish. You can easily found it in any restaurant or wedding party during winter time here in North India.
Last night I did experiment; I had a spinach (पालक) in my refrigerator but no cottage cheese (पनीर) and thinking what to make, then I saw a packet of mushroom (मशरूम) {lots of time I eat palak mushroom in restaurants or wedding but did not make it at home}. When I see mushroom (मशरूम) in my refrigerator, I took and start making my 1st time without reading any recipe palak mushroom. I lots of time make Palak Paneer but never made palak mushroom. This is the 1st time am trying it to make. Quite nerves… 😛 but when it’s get ready looks good, when I serve it and my family taste it no one complaints and really it’s good taste also.
Have you ever make palak mushroom at home? Why don’t you also not tried it with my recipe; not like a restaurant but tasty, healthy and hygiene. Please try below recipe and share your experience here in comment box. I love to hear from my recipe lovers.
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Palak Mushroom
Course: Dinner, Lunch, Main Course, Veg FoodCuisine: Indian4
servings20
minutes25
minutes80
kcal45
minutesThis Palak Mushroom is a North India’s famous main course dish and can found in any restaurant or wedding party during winter time here in North India.
Ingredients
Spinach (पालक) – 250 grams
Mushroom (मशरूम) – 200 grams
Tomato (टमाटर) – 4-5 medium
Onion (प्याज) – 4-5 medium
Ginger (अदरक) – 1 inch
Garlic (लहसुन) – 8-10 cloves
Green chili (हरी मिर्च) – 1-2
Cumin (जीरा) seeds – 1 tsp.
Red chilli (लाल मिर्च) powder – 2 tsp.
Turmeric (हल्दी) powder – 1 tsp.
Coriander (धनिया) powder – 3 tsp.
Garam masala powder – 1 tbsp.
Oil (तेल) – 3 tbsp.
Water (पानी) – 3 cups.
Salt (नमक) as per taste.
Directions
- Rinse the spinach (पालक) leaves very well in running water and roughly chop. Now in a pressure cooker cooks spinach (पालक) with 3 cup of water and little salt up-to 1 whistle. Turn of gas and let the pressure cooker pressure down normally.
- In the meanwhile, make a puree of tomato (टमाटर). Grate onion (प्याज), ginger (अदरक) and garlic (लहसुन). Finely chop green chili (हरी मिर्च). Wash and cut mushroom (मशरूम) into desire size but not too big and not too small. Keep aside.
- When pressure cooker pressure goes down, take a hand blender and roughly blend spinach (पालक).
- In pan heat oil, add chopped green chili (हरी मिर्च) and Cumin (जीरा) seeds. Sauté and add grated ginger (अदरक), garlic (लहसुन). Sauté till raw aroma of garlic (लहसुन) goes away.
- Now add grated onion (प्याज) and sauté till onion (प्याज) become translucent.
- Add tomato (टमाटर) puree, mix well. Simmer the heat and add red chilli (लाल मिर्च) powder, turmeric (हल्दी) powder, coriander (धनिया) powder, garam masala powder and salt to taste. Mix well and cook until oil starts separating from sides of masala. Keep staring in-between.
- Add mushroom (मशरूम); mix well and cook cover for 4-5 minutes. Keep staring in-between.
- After that add boiled, meshed Spinach (पालक) and cook for 8-10 minutes. Keep staring in-between.
- Your Palak Mushroom ready, serve hot with Jeera Rice, Paratha, Chapattis or Naan.
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