SPINACH MUSHROOM CURRY
Spinach Mushroom Curry
Palak Mushroom Curry.
Palak Paneer is probably the most famous spinach dish. Today I’ve tried to give this recipe my cooking goddess twist😜
Enjoy with Rotis or parathas.
This recipe is vegan.
SPINACH MUSHROOM CURRY
INGREDIENTS
250 gms of Spinach ( wash, blanch in hot water and then grind to purée)
10-12 mushrooms ( chopped to chunks and soaked in hot water for 10-15 mins)
2 med onion chopped
2-3 tomatoes chopped
2-3 tbsp of ginger garlic green chilly paste
1tsp coriander powder
¼ tsp turmeric powder
½ tsp cumin powder
½ tsp Shilpa’s Masala Mill garam masala
½ tsp black pepper powder
1tsp dried fenugreek ( kasuri Methi)
Salt to taste
Red, yellow, green capsicum diced into chunks
1onion diced into squares
2-3 tbsp oil
INSTRUCTIONS TO MAKE CURRY
Heat oil in a pan
Add onions and the ginger, garlic, green chilly paste
Sauté until onions turn slightly brown
Add chili powder and fry for a min
Add tomatoes and fry until tomatoes get soft and oil starts to leave the sides
Add salt and all the spice powders
For non-vegans, at this point, you can add 1tbsp of yogurt and mix well
Cook mix well stirring continuously until the masala is cooked and oil leaves sides of the pan
Add the spinach purée
Cook for 5-6 mins
In another pan, heat 1tbsp oil or butter(non-vegans)
Sauté the diced onion, capsicum and mushroom for 2-3 mins
Add ¼ tsp each of chili powder, coriander powder, cumin powder, and garam masala
Add salt and dried fenugreek leaves
Fry the mix for another min
Switch of gas
Now add this mushroom capsicum onion mixture to the spinach curry
Cook everything together for 3-4 mins
At this point, non-vegans can add cream to the dish ( vegans can add soya cream or cashew paste )
And that’s it, your delicious healthy Spinach Mushroom Curry is ready
Enjoy hot with Rotis and rice
NOTE
I haven’t added any yogurt or cream or cashew to this curry, hence the color of the curry is darker than usual. Nevertheless delicious