Palak Mushroom Makhani Recipe - Creamy Spinach & Mushroom
The Palak Mushroom Makhani Recipe is a creamy and healthy preparation of spinach that is simmered along with spices and roasted mushrooms. It makes a perfect Indian Dinner along with Tawa Paratha and Salad.
In association with Preethi Kitchen Appliances
The Palak Mushroom Makhani Recipe is a creamy and healthy preparation of spinach that is simmered along with spices and roasted mushrooms.
Palak Paneer is one of the favourite dishes when it comes to the North Indian Cuisine. Along with the richness of protein in the mushroom and vitamins and minerals in the spinach, this Palak Mushroom makes a wholesome, healthy and low calorie dish.
Mushroom is also considered to have a good amount of Vitamin D that is essential for the body. Since Vitamin D is mainly present is fish and eggs, the Palak Mushroom makes a good vegetarian Vitamin D rich option.
Serve the Palak Mushroom Makhani Recipe along with hot Phulkas smeared with ghee, Jeera pulao and a raita for lunch or dinner. You can also pack the Palak Mushroom Makhani Recipe along with Phulkas into a kids lunch box.
If you are looking for more mushroom recipes here are some that you can try and serve for dinner or lunch or even parties.
10 M
30 M
40 M
4 Servings
Ingredients
- 200 grams Button mushrooms , quatered
- 500 grams Spinach Leaves (Palak) , washed and chopped
- 1 Tomato , chopped or pureed
- 2 cloves Garlic , finely chopped
- 2 inch Ginger , finely chopped
- 2 Green Chillies , slit
- 1/2 teaspoon Cumin (Jeera) seeds
- 1 inch Cinnamon Stick (Dalchini)
- 1 teaspoon Cumin (Jeera) powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 2 tablespoons Fresh cream
- 1 tablespoon Ghee
- Salt , to taste
How to make Palak Mushroom Makhani Recipe - Creamy Spinach & Mushroom
To begin making the Palak Mushroom Makhani Recipe, we will first steam the washed and chopped spinach.
Add the chopped spinach, tomatoes, green chillies, ginger and garlic into the pressure cooker, add 2 tablespoons water and pressure cook for one whistle. After the first whistle, release the pressure immediately by running it under cold water. This helps to retain the fresh green color of the spinach/ palak.
Once cooked allow the palak to cool completely and then pulse it in your blender, with almost no water. You can also choose to mash the spinach with a masher to give it a different texture as well.
Melt the ghee in a frying pan on medium heat; add cumin seeds and the cinnamon stick. Saute the ingredients for a few seconds. Stir in the turmeric powder and sauté for a few seconds and add the mushrooms.
Roast the mushroom, along with a little salt until just about cooked. Stir in the garam masala as well and saute for a few seconds.
Once the mushrooms are cooked, add the cooked palak puree, the fresh cream, any more salt if required.
Give the Palak Mushroom Makhani a brisk boil for about 2 to 3 minutes and turn off the heat. Transfer the Palak Mushroom Makhani to as serving bowl and serve hot.
Serve the Palak Mushroom Makhani Recipe along with hot Phulkas smeared with ghee, Jeera pulao and a raita for lunch or dinner. You can also pack the Palak Mushroom Makhani Recipe along with Phulkas into a kids lunch box.
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