for spinach puree:
  • 3 cups chopped spinach or palak
  • 1 green chili/hari mirch, chopped
  • ½ inch ginger/adrak, chopped
  • 2-3 garlic/lahsun, chopped
other ingredients:
  • 200 gms white button mushrooms
  • 1 medium sized tomato, finely chopped
  • 1 medium sized onion, finely chopped
  • 2 tbsp oil or ghee
  • ¼ tsp turmeric powder/haldi
  • ¼ or ½ tsp red chili powder/lal mirch powder
  • ¼ or ½ tsp garam masala powder
  • 1.5 or 2 cups water
  • ½ tbsp wheat flour or maize flour or chickpea flour
whole spices/garam masala
  • 1 black cardamom/badi elachi
  • 1 inch cinnamon/dal chini
  • 2 green cardamom/chotti elachi
  • 2 cloves/lavang
  • 1 small bay leaf/tej patta
  1. blanch the palak or spinach first.
  2. drain and blend the palak with green chili, ginger and garlic till smooth.
  3. heat oil and fry all the whole spices. add onion and fry till golden
  4. add garlic and fry for some seconds
  5. add the tomatoes and fry for 1-2 minutes
  6. add the mushrooms and fry till they shrink in size and the oil starts to leave the sides of the mixture.
  7. add turmeric powder, garam masala powder and red chili powder. stir.
  8. add the palak puree and stir for 2-3 minutes. add water and salt and simmer.
  9. after 2-3 minutes, add wheat flour or maize flour or gram flour for thickening the curry. stir well.
  10. cook the palak mushroom till the gravy thickens a bit.
  11. serve palak mushroom hot with roti, naan or rice.