Spinach Mushroom Sabzi Recipe (Palak Mushroom Curry)

Ingredients

• 6 cups chopped spinach (palak)
• 2 cups mushroom (khumbh) cubes
• 2 tsp oil
• 1 tsp cumin seeds (jeera)
• 2 clove (laung / lavang)
• 1 bay leaf (tejpatta)
• 1 tsp garlic (lehsun) paste
• 1/2 tsp ginger (adrak) paste
• 1/2 tsp green chilli paste
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped tomato
• 1/2 tsp kasuri methi (dried fenugreek leaves)
• 1/2 tsp garam masala
• 1 tsp red chilli powder
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• salt (namak) to taste
• 1 tbsp fresh cream

Steps

1. To make spinach mushroom sabzi we will first make spinach purée. Take a deep pan, add water to it and put it on the boil. Add the chopped spinach. Mix well and cook for 2-3 minutes.
2. Drain. Hold the strainer below cold water to refresh the spinach. Once cooled, transfer the spinach leaves in a blender to make spinach purée.
3. Heat the oil in a deep non-stick kadhai, add the cumin seeds and cook for a few seconds. Add cloves, bay leaf, garlic paste, ginger paste and green chilli paste, onions and sauté on a medium flame for 2 minutes.
4. Add the tomatoes and sauté on a medium flame for 1 to 2 minutes.
5. Add the mushrooms and sauté on a medium flame for 1 to 2 minutes.
6. Add the spinach purée, dried fenugreek leaves, garam masala, chilli powder, coriander-cumin seeds powder, fresh cream and salt, mix well.
7. Cook on a medium flame for 2 minutes, while stirring occasionally.
8. Serve spinach mushroom sabzi hot with tandoori roti.