Lasooni Mushroom Palak

Ingredients

• 500 g Fresh Spinach (washed and tough stems removed)
• 2 Green Chilies (whole, medium size, seeds left for heat)
• 250 g Button Mushrooms (cleaned and sliced)
• 2 Tbsp Unsalted Butter (cut into small pieces)
• 1 Tbsp Vegetable Oil (high smoke‑point oil)
• 6 Garlic Cloves (4 for cooking, 2 for garnish, minced)
• 2 Red Chilies (dry or fresh, sliced)
• 1 tsp Salt
• 0.5 tsp Cumin Powder
• 0.5 tsp Garam Masala
• 100 ml Heavy Cream (full‑fat, adds richness)
• 100 ml Water (reserved from blanching spinach)

Instructions

1. Blanch Spinach and Green Chilies

   Bring a large pot of water to a rolling boil, add the green chilies and the spinach leaves. Cook for 2‑3 minutes until the spinach wilts completely.

   Time: PT5M

   Temperature: boiling

2. Cool and Puree

   Drain the spinach and chilies in a colander, run under cold water to stop cooking, then transfer to a blender. Add a splash of the blanching water and blend until smooth.

   Time: PT3M

3. Sauté Mushrooms

   Heat a skillet over medium heat, melt the butter, then add the sliced mushrooms. Cook, stirring occasionally, until they release moisture and turn golden, about 5 minutes. Transfer to a bowl and set aside.

   Time: PT5M

   Temperature: medium heat

4. Temper Garlic and Red Chilies

   In the same skillet, add the oil. Once hot, add the minced garlic and sliced red chilies. Sauté for 2‑3 minutes until fragrant and the garlic turns light golden.

   Time: PT3M

   Temperature: medium heat

5. Cook Spinach Puree with Spices

   Pour the spinach‑chili puree into the skillet. Stir in salt, cumin powder, and garam masala. Cook, stirring frequently, for 5 minutes until the mixture thickens slightly and the raw flavor disappears.

   Time: PT5M

   Temperature: medium heat

6. Combine Mushrooms and Adjust Consistency

   Return the sautéed mushrooms to the pan. Add 2‑3 Tbsp of the reserved blanching water (or more) to reach a creamy, pourable consistency. Stir gently and let simmer for 2 minutes.

   Time: PT2M

   Temperature: medium heat

7. Finish with Cream

   Reduce heat to low and stir in the heavy cream. Heat through for another 1‑2 minutes; do not boil once the cream is added.

   Time: PT2M

   Temperature: low heat

8. Garnish and Serve

   In a small pan, fry the remaining 2 garlic cloves in a little butter until crisp and golden. Sprinkle over the curry just before serving. Serve hot with roti, naan, or steamed rice.

   Time: PT5M

   Temperature: medium heat

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

8 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Fresh Spinach: Swiss chard, kale (blanched)
• Instead of Green Chilies: Jalapeño, serrano pepper
• Instead of Button Mushrooms: cremini mushrooms, baby bella mushrooms
• Instead of Unsalted Butter: ghee, olive oil
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Garlic Cloves: garlic paste
• Instead of Red Chilies: crushed red pepper flakes
• Instead of Salt: sea salt, kosher salt
• Instead of Cumin Powder: ground cumin seeds
• Instead of Garam Masala: chai masala (less sweet)
• Instead of Heavy Cream: full‑fat coconut milk, yogurt (add at end)

Equipment Needed

• Large Pot
• Colander
• Blender
• Skillet or Frying Pan
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Serving Bowl

Critical Steps — Do Not Skip

• Blanching spinach just until wilted to retain bright color.
• Pureeing the spinach with a little blanching water for a smooth texture.
• Sautéing mushrooms until golden but not overcooked.
• Adding cream on low heat to avoid curdling.

Chef Tips from the Video

• Use fresh, young spinach for the brightest color.
• A pinch of kasuri methi (dried fenugreek leaves) added at the end elevates the flavor.
• For extra depth, replace half the butter with ghee.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of water if needed.

Freezer: Not recommended due to cream; if frozen, texture may separate.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Blanch and puree the spinach a day ahead; store the puree in the fridge.
• Sautéed mushrooms can be prepared earlier and kept refrigerated.
• Add the cream only when ready to serve for best texture.

Frequently Asked Questions