PALAK (SPINACH) - MUSHROOM CURRY

INGREDIENTS

1 packet musroom

¼ kg palak or a gaddi of palak

½ cup yoghurt (duly whisked)

1-2 tomato

1 tsp dhania powder

1 tsp red chilly powder

3-4 garlic flakes finely chopped

1 tsp garam masala

4-6 green cardamom

1 black cardamom, 1x1” cinnamon stick

½ tsp roasted & crushed zeera seed

1 tsp zeera, a pinch of hing

1 onion finely chopped

¼ cup butter, 2 tbsp fresh cream

½ cup oil

METHOD

1 Wash the mushroom thoroughly, cut into two equal parts, heat oil, fry the mushroom, take it out and keep aside

Blanch the spinach (Palak), now take ¼ part of the palak and mix with curd, tomato, and grind together to make a fine paste. Add chopped onions and blend again

2 Heat oil and add garlic flakes, sauté it, now add zeera, hing and sauté it, add the mixture of palak, curd onion and tomato and cook it for some time till this is done (Oil will start separating)

3 Now add the other ingredients like dhania, red chilly, cinnamon stick, cardamom and cook for a while

• Add the spinach into it and cook on slow flame till the spinach is thoroughly dissolved and cooked, and the gravy is almost too desired consistency, add the mushroom and cook for 5 minute on slow flame, add butter and cook for few minutes, finally add fresh cream and remove from the heat

• Serve hot.