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Palak Mushroom Gravy Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share recipes from her native Indian cuisine.

Palak (spinach) mushroom gravy

Palak (spinach) mushroom gravy

Easy and Tasty Gravy

Palak (spinach) and mushroom gravy is a tasty and healthy dish. Spinach is a rich source of vitamins and minerals that may be helpful in reducing high blood sugar and high blood pressure. Mushrooms are a rich source of fiber, protein and antioxidants.

Pair this gravy with paratha, roti, chapati, naan, phulka or rice.

Cook Time

Prep timeCook timeReady inYields

5 min

20 min

25 min

3 servings

Ingredients

  • 5 cups water, or as needed
  • 2 cups palak (spinach), use leaves and tender stems
  • 2 cups cold water, or as needed
  • 1 tablespoon oil
  • 1 tablespoon ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 2-inch cinnamon stick
  • 2-3 cardamom pods
  • 2-3 cloves
  • 1/2 cup onion, chopped
  • 1 cup tomato, chopped
  • 1/4 teaspoon, turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 200 grams mushrooms, roughly chopped
  • 1/4 cup peas, fresh or frozen
  • salt, to taste
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon kasuri methi (dry fenugreek leaves), crushed
  • 4 tablespoons fresh cream

Instructions

  1. Roughly chop the mushrooms. Chop the onion and tomatoes. Wash and keep peas ready.
  2. Boil water in a vessel. Add tender palak leaves and stems, close the lid and cook for 2 minutes or till palak leaves have reduced. Switch off the flame.
  3. In a vessel, take 2 cups of cold water, add blanched palak and mix.
  4. Transfer the palak leaves to a mixer jar and grind to fine puree. Set aside.
  5. In a frying pan, heat the oil and ghee. Splutter the cumin seeds and then add cinnamon, cloves and cardamom. Saute for a few seconds.
  6. Add chopped onion and fry till translucent.
  7. Add chopped tomato and saute till it shrinks down. Close the lid and cook over low flame for 2 minutes.
  8. After the tomatoes are cooked, open the lid and add turmeric powder, red chili powder and coriander powder. Saute and combine well.
  9. Add palak puree and a little water. Mix well.
  10. Add chopped mushrooms and peas. Add salt to taste and mix well.
  11. Add water and mix well. Close the lid and cook over medium flame for 10 minutes.
  12. Check mushrooms to see if they are cooked well. Add garam masala powder and adjust salt if required. Add crushed kasuri methi and mix well.
  13. Add water if required to adjust the consistency. Add fresh cream and mix well. Let it comes to a boil and then switch off the flame.
  14. Serve hot with roti, chapati, naan, phulka or rice. Enjoy.

Step-by-Step Photo Guide

In a vessel, boil 4 cups of water. Add 2 cups of tender palak leaves and stems.

In a vessel, boil 4 cups of water. Add 2 cups of tender palak leaves and stems.

Close the lid and cook for 2 minutes or till palak leaves have shrunk. Switch off the flame. In a vessel, take 2 cups of cold water, add blanched palak and mix.

Close the lid and cook for 2 minutes or till palak leaves have shrunk. Switch off the flame. In a vessel, take 2 cups of cold water, add blanched palak and mix.

Transfer the palak leaves to a mixer jar and grind to a fine puree. Set aside.

Transfer the palak leaves to a mixer jar and grind to a fine puree. Set aside.

In a frying pan, heat 1 tablespoon oil and 1 tablespoon ghee. Splutter 1 teaspoon cumin seeds. Add 2 inch-long cinnamon stick, 2-3 cloves and 2-3 cardamom pods. Saute for a few seconds.

In a frying pan, heat 1 tablespoon oil and 1 tablespoon ghee. Splutter 1 teaspoon cumin seeds. Add 2 inch-long cinnamon stick, 2-3 cloves and 2-3 cardamom pods. Saute for a few seconds.

Add 1/2 cup chopped onion and fry till translucent.

Add 1/2 cup chopped onion and fry till translucent.

Add 1 cup chopped tomato and saute till it shrinks. Close the lid and cook over low flame for 2 minutes.

Add 1 cup chopped tomato and saute till it shrinks. Close the lid and cook over low flame for 2 minutes.

After tomatoes are cooked, open lid and add 1/4 teaspoon turmeric powder, 1 teaspoon red chili powder and 1 teaspoon coriander powder. Saute and combine well.

After tomatoes are cooked, open lid and add 1/4 teaspoon turmeric powder, 1 teaspoon red chili powder and 1 teaspoon coriander powder. Saute and combine well.

Add palak puree and 1/2 cup water. Mix well.

Add palak puree and 1/2 cup water. Mix well.

Add 200 grams chopped muhrooms and 1/4 cup peas. Add salt to taste and mix well.

Add 200 grams chopped muhrooms and 1/4 cup peas. Add salt to taste and mix well.

Add 1/2 cup water and mix well. Close the lid and cook over medium flame for 10 minutes or till mushrooms are well cooked.

Add 1/2 cup water and mix well. Close the lid and cook over medium flame for 10 minutes or till mushrooms are well cooked.

Add 1/2 teaspoon garam masala powder and adjust salt if required. Add 1 teaspoon crushed kasuri methi and mix well.

Add 1/2 teaspoon garam masala powder and adjust salt if required. Add 1 teaspoon crushed kasuri methi and mix well.

Add water if required to adjust the consistency. Add 4 tablespoons fresh cream.

Add water if required to adjust the consistency. Add 4 tablespoons fresh cream.

Let it comes to a boil and then switch off the flame.

Let it comes to a boil and then switch off the flame.

Creamy palak mushroom is ready to serve. Serve hot with roti, chapati, naan, phulka or rice. Enjoy.

Creamy palak mushroom is ready to serve. Serve hot with roti, chapati, naan, phulka or rice. Enjoy.

Cooking Notes

  • Mushrooms: Always check the quality of the mushrooms to make sure they're not beginning to go bad.
  • Peas: Adding peas to this dish is optional.
  • Palak leaves: Use young and tender palak leaves and stems.
  • Blanching: Adding blanched leaves in cold water before making the puree will help to retain the green color of the palak puree.
  • Spices: Increase or decrease the quantity of spice powders as per your taste.