Saturday, November 26, 2011

Mushrooms in Spinach(Palak) gravy...

Garden grown spinach! They came along with the radish leaves & we ended up having a 'green' week! ;)
You need:
Into the pressure cooker
About a bunch or two of fresh palak(spinach)- rinsed well & chopped roughly
2 cloves
3-4 flakes of garlic
1/2 an inch of cinnamon
2tbsp oil
1 tsp mustard seeds
a big pinch of turmeric
2-3 red chillies
2 medium onions diced
1 medium tomato diced
Salt to taste
1.5 cups of mushrooms sliced
1 tbsp cream
How to:
To the ingredients listed under 'Into the pressure cooker', add about a cup of water, salt to taste and cook them in a pressure cooker for about 2 whistles.
Whilst the cooker is busy, heat about 2tbsp oil in a kadai. Pop in the mustard seeds and once they splutter, drop in the red chillies. Immediately add the onions and stir for about 2minutes. Season with salt. Add the turmeric and stir. Add the tomatoes and cook till mushy.Now add the mushrooms, stir for about a minute, check for salt.Remember that your spinach is salted - check accordingly.Add chilly flakes if you need more spice.
By now, your cooker should have done its job. Seperate the spinach mass from the water and add this water to the mushrooms.Make sure that you add this in parts so that the gravy is not too runny. While it continues to bubble and reduce, Whizz up the spinach in a mixer. Make sure that the mushroom is cooked and add the pureed spinach into the bubbling kadai. Simmer for about 3minutes, checking for salt. Put off the flame and drop a dollop of cream onto the gravy, swirling slightly. Serve hot with roti/rice/toasted bread/anything! ;)

- While grinding the spinach, I make 2 textures. With the whole lot, i first run the mixer for a couple of swirls. I then spoon out half the coarsely ground spinach & then grind the remaining spinach into a finer paste. So now, you have more texture to your gravy.
- Substitute the mushrooms with Paneer for 'Palak Paneer'. :)

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