Kashmiri Palak Mushroom

Ingredients

• 500 g Fresh Spinach (washed, tough stems removed)
• 250 g Button Mushrooms (cleaned and sliced)
• 2 Tbsp Mustard Oil (cold‑pressed, strong flavor)
• 1 tsp Cumin Seeds (whole)
• 1 piece Bay Leaf
• 1 small piece Cinnamon Stick
• 2 pieces Cloves
• 1 Tbsp Ginger Garlic Paste (store‑bought or homemade)
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to heat preference)
• ½ tsp Black Pepper (freshly ground)
• to taste Salt
• 1 Tbsp Rice Flour (for thickening, gluten‑free)
• 1 cup Water (room temperature)
• 2 Tbsp Fresh Coriander Leaves (chopped, for garnish)

Instructions

1. Blanch Spinach

   Bring a pot of water to a rolling boil, add the spinach leaves and blanch for 2 minutes until wilted. Drain in a colander, rinse under cold water to stop cooking, then squeeze out excess moisture and roughly chop.

   Time: PT3M

2. Heat Mustard Oil & Whole Spices

   In a skillet, heat the mustard oil over medium heat until it starts to shimmer. Add cumin seeds, bay leaf, cinnamon stick, and cloves. Fry for about 30 seconds until fragrant.

   Time: PT1M

3. Sauté Ginger‑Garlic

   Add the ginger‑garlic paste to the skillet and sauté for 1 minute, stirring constantly, until the raw aroma disappears.

   Time: PT1M

4. Add Ground Spices

   Stir in turmeric, red chili powder, black pepper, and salt. Cook for 30 seconds to toast the spices.

   Time: PT30S

5. Combine Spinach

   Add the chopped spinach to the skillet, mix well, and cook for 3 minutes, allowing the flavors to meld.

   Time: PT3M

6. Create Rice Flour Slurry & Simmer

   In a small bowl, whisk the rice flour with a few teaspoons of water to make a smooth slurry. Pour the remaining cup of water into the skillet, bring to a gentle boil, then stir in the slurry. Simmer for 5 minutes, stirring occasionally, until the gravy thickens.

   Time: PT5M

7. Add Mushrooms

   Add the sliced mushrooms, stir gently, and cook for 4 minutes until they are tender and have absorbed the flavors.

   Time: PT4M

8. Finish & Garnish

   Turn off the heat, sprinkle chopped coriander leaves on top, give a final gentle stir, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

10 g

Fat

10 g

Fiber

3 g