Fast & Healthy Palak Mushroom🍄‍🟫curry try చేసాను👌

Ingredients

• 300 grams Spinach (washed thoroughly and roughly chopped)
• 250 grams Button Mushrooms (cleaned and sliced)
• 1 medium Onion (finely chopped)
• 2 medium Tomato (pureed or finely chopped)
• 4 pieces Garlic Cloves (minced)
• 15 grams Ginger (minced (about 1 inch piece))
• 1 piece Green Chili (slit lengthwise (optional for heat))
• 2 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 1 teaspoon Cumin Seeds
• ½ teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• ½ teaspoon Garam Masala
• 1 teaspoon Salt (or to taste)
• 120 ml Water (for simmering)
• 2 tablespoons Heavy Cream (optional, for richness)

Instructions

1. Prepare Ingredients

   Wash the spinach thoroughly, remove any tough stems and roughly chop. Clean the mushrooms with a damp cloth and slice them. Finely chop the onion, mince the garlic and ginger, and puree the tomatoes.

   Time: PT10M

2. Temper Cumin Seeds

   Heat the oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for about 20 seconds until fragrant.

   Time: PT2M

   Temperature: Medium heat

3. Sauté Onions

   Add the chopped onion to the oil and sauté, stirring occasionally, until the onions turn golden brown.

   Time: PT4M

   Temperature: Medium heat

4. Add Garlic, Ginger, and Chili

   Stir in the minced garlic, ginger, and slit green chili. Cook for about 1 minute until the raw aroma disappears.

   Time: PT1M

   Temperature: Medium heat

5. Cook Tomatoes and Spices

   Add the tomato puree, turmeric, red chili powder, coriander powder, and salt. Cook, stirring, until the oil begins to separate from the masala, about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

6. Add Mushrooms

   Add the sliced mushrooms to the skillet. Stir and cook for 5 minutes, allowing them to release moisture and turn lightly brown.

   Time: PT5M

   Temperature: Medium heat

7. Add Spinach

   Add the chopped spinach in batches, stirring until it wilts and reduces in volume.

   Time: PT3M

   Temperature: Medium heat

8. Simmer

   Pour in the water, cover the skillet, and let the curry simmer for 5 minutes on medium heat.

   Time: PT5M

   Temperature: Medium heat

9. Finish with Garam Masala and Cream

   Stir in the garam masala and optional cream (or cashew paste). Cook for another minute, then turn off the heat.

   Time: PT1M

10. Serve

    Transfer the spinach mushroom curry to a serving bowl and enjoy hot with steamed rice, roti, or naan.

    Time: PT0M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

12 g

Fat

10 g

Fiber

3 g