Palak Mushroom Makhani

 Ingredients

500 grams Spinach Leaves , washed and chopped

1 Tomato, chopped or pureed

2 cloves Garlic, finely chopped

2 inch Ginger, finely chopped

2 Green Chilies, slit

1/2 tsp Cumin seeds 

1 inch Cinnamon Stick 

1 tsp Cumin pdr

1/4 tsp Turmeric pdr

 

1 tsp Garam masala powder

2 tbsp Fresh cream

1 tbsp Ghee

Salt to taste

 

Method

To begin making the Palak Mushroom Makhani Recipe, we will first steam the washed and chopped spinach.

Add the chopped spinach, tomatoes, green chilies, ginger and garlic into the pressure cooker, add 2 tablespoons water and pressure cook for one whistle. After the first whistle, release the pressure immediately by running it under cold water. This helps to retain the fresh green color of the spinach/ palak.

Once cooked allow the palak to cool completely and then pulse it in your blender, with almost no water. You can also choose to mash the spinach with a masher to give it a different texture as well.

Melt the ghee in a frying pan on medium heat; add cumin seeds and the cinnamon stick. Saute the ingredients for a few seconds.  Stir in the turmeric powder and sauté for a few seconds and add the mushrooms.

Roast the mushroom, along with a little salt until just about cooked. Stir in the garam masala as well and saute for a few seconds.

Once the mushrooms are cooked, add the cooked palak puree, the fresh cream, any more salt if required. 

Give the Palak Mushroom Makhani a brisk boil for about 2 to 3 minutes and turn off the heat. Transfer the Palak Mushroom Makhani to as serving bowl and serve hot with roti, paratha, jeera rice, veg pulao.

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