एक नए स्वाद के साथ में पलक मशरूम मसाला बनाने का एक आसान तरीका

Ingredients

• 400 g Fresh Mushrooms (cleaned, trimmed, sliced)
• 500 g Fresh Spinach (washed thoroughly, stems removed)
• 50 g Fresh Coriander (roughly chopped)
• 2 Green Chilies (slit or chopped)
• 2 Medium Onion (thinly sliced)
• 1 tsp Cumin Seeds (whole)
• 1 tbsp Whole Coriander Seeds (whole)
• 2 Dried Red Chilies (whole)
• 1 inch Ginger (roughly chopped)
• 9 Garlic Cloves (peeled, roughly chopped)
• 2 tbsp Vegetable Oil (for sautéing)
• 1 tbsp Unsalted Butter (cut into cubes)
• 2 tsp Red Chili Powder (adjust to heat preference)
• 1 pinch Turmeric Powder (for color only)
• 50 g Processed Cheese (grated, melts smoothly)
• 120 ml Boiling Water (adjust consistency, no extra water added to spinach)
• to taste Salt (regular table salt)
• 1 pinch Black Salt (Kala Namak) (adds distinctive flavor)
• 2 tbsp Heavy Cream (optional, for extra richness)
• 1 pinch Nutmeg (freshly grated)

Instructions

1. Clean and Slice Mushrooms

   Trim any dirty ends, rub each mushroom with a little flour or rice flour to remove compost, rinse briefly with water and pat dry, then slice into quarter‑length pieces.

   Time: PT5M

2. Wash and Rough‑Chop Spinach and Coriander

   Rinse spinach in two changes of water, shake off excess moisture, remove thick stems, and roughly chop. Roughly chop coriander leaves.

   Time: PT5M

3. Prepare Aromatics

   Slice onions thinly, slit green chilies, roughly chop ginger and garlic.

   Time: PT3M

4. Temper Whole Spices and Sauté Onions

   Heat oil in the skillet over medium heat. Add cumin seeds, whole coriander seeds, and dried red chilies. When they sizzle, add sliced onions and sauté until they turn soft‑translucent (not browned).

   Time: PT4M

   Temperature: Medium heat

5. Add Ginger and Garlic

   Stir in the chopped ginger and garlic; sauté for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

6. Sauté Mushrooms

   Add the sliced mushrooms to the pan. Cook, stirring occasionally, until they release their moisture and start to brown (about 4 minutes).

   Time: PT4M

   Temperature: Medium heat

7. Add Spinach, Coriander, and Green Chilies

   Add the chopped spinach, coriander, and green chilies. Sprinkle a pinch of salt and cook, stirring, until the spinach wilts completely (2–3 minutes).

   Time: PT3M

   Temperature: Medium heat

8. Blend to a Fine Paste

   Transfer the cooked mixture to a blender, add a splash of the boiled water, and blend to a smooth paste without adding extra water. Set the paste aside.

   Time: PT3M

9. Temper Cumin and Sauté Garlic

   In the same skillet, heat a little oil, add 1 tsp cumin seeds and let them crackle, then add the remaining garlic cloves and sauté until they turn golden brown.

   Time: PT2M

   Temperature: Medium heat

10. Create the Creamy Base

    Add butter, then stir in red chili powder, a pinch of turmeric, and the grated processed cheese. Cook, stirring, until the cheese melts completely and the mixture turns glossy.

    Time: PT2M

    Temperature: Medium heat

11. Combine Paste and Simmer

    Add the spinach‑mushroom paste back into the skillet, mix well, then pour in the remaining boiled water (up to ½ cup) to achieve a medium‑thick gravy. Simmer for 5–7 minutes, stirring occasionally.

    Time: PT5M

    Temperature: Medium‑low heat

12. Finish with Seasonings

    Stir in a pinch of black salt, optional cream, and a pinch of freshly grated nutmeg. Cook for another 2 minutes, then turn off the heat.

    Time: PT2M

13. Serve

    Transfer the hot Palak Mushroom Sabzi to a serving bowl and enjoy with roti, naan, or steamed rice.

    Time: PT0M

Nutrition Facts

Calories

190

Protein

9 g

Carbohydrates

12 g

Fat

13 g

Fiber

4 g

Ingredient Substitutions

• Instead of Fresh Mushrooms: Button mushrooms, Cremini mushrooms
• Instead of Fresh Spinach: Swiss chard, Kale
• Instead of Fresh Coriander: Parsley
• Instead of Green Chilies: Jalapeño, Serrano
• Instead of Medium Onion: Shallots
• Instead of Cumin Seeds: Cumin powder (½ tsp)
• Instead of Whole Coriander Seeds: Coriander powder (½ tsp)
• Instead of Dried Red Chilies: Red chili flakes (¼ tsp)
• Instead of Ginger: Ginger paste (½ tsp)
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Vegetable Oil: Sunflower oil, Ghee
• Instead of Unsalted Butter: Ghee
• Instead of Red Chili Powder: Paprika
• Instead of Processed Cheese: Mozzarella (same amount), Cheddar
• Instead of Boiling Water: Vegetable broth
• Instead of Salt: Sea salt
• Instead of Black Salt (Kala Namak): Regular salt
• Instead of Heavy Cream: Greek yogurt (2 tbsp)

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Skillet or Kadai
• Blender or Food Processor
• Wooden Spoon or Spatula
• Ladle (optional)
• Small Bowl (optional)
• Stove

Critical Steps — Do Not Skip

• Cleaning mushrooms thoroughly to remove compost
• Blending spinach and mushroom mixture without adding extra water
• Melting processed cheese completely for a smooth texture
• Not overcooking spinach to retain bright green color

Chef Tips from the Video

• Use fresh, firm mushrooms for the best umami flavor.
• Processed cheese melts faster than regular cheese, giving a silky texture.
• A pinch of nutmeg elevates the earthy flavor of spinach.
• If you prefer a richer sauce, substitute half of the water with vegetable broth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2–3 days.

Freezer: Not recommended; texture changes upon freezing.

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

Make-Ahead Tips

• Wash and chop spinach and coriander a day ahead; store in a zip‑lock bag with a paper towel.
• Slice mushrooms and keep them in a bowl covered with a damp cloth.
• Blend the spinach‑mushroom paste and refrigerate; reheat gently before adding cheese.

Frequently Asked Questions