A wholesome and delicious preparation of palak cooked with button mushrooms. It is cooked with chopped onions and tomatoes and subtle spices. Lastly, the further addition of fresh cream further enhances its taste.
STEP 1.In a pressure cooker add 500 gms washed and finely chopped spinach leaves, 1 finely chopped tomato, 2-inch ginger finely chopped, 2 green chillies roughly chopped, salt to taste, 3 tbsp water and pressure cook for 2 whistles. Release the pressure immediately by holding the cooker under running water. Open the cooker and let the spinach cool completely.
STEP 1.Transfer it to a tall blender jar and blend to make a smooth puree. Keep aside.
STEP 1.Preheat a pan and add 1tbsp ghee, 2 inch cinnamon (dalchini) stick, 4 cloves of garlic chopped and saute for a few seconds. Add 1 tsp coriander powder (dhaniya), 1 tsp turmeric (hladi) powder, 1 tsp garam masala powder and 1 tsp cumin (jeera)powder and saute for a few seconds.
STEP 1.To this add 200 gms button mushrooms quartered. Add salt to taste and saute for 3 to 4 minutes on high heat till the mushroom cook.
STEP 1.Add the pureed spinach and 2 tbsp fresh cream. Mix well and bring to a brisk boil. Turn off the heat.
STEP 1.Palak mushroom makhani is ready. Serve with onion paratha and curd.
calories per serving
9 g Fat23 g Protein204 g Carbs142 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment