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Palak Mushroom

Photo by Deepa Ballal


  • 4 cups spinach leaves (palak), washed thoroughly
  • 1 tsp cumin (jeera) seeds
  • 1 tsp crushed garlic
  • 1 small onion, chopped
  • 1 tsp crushed unpeeled ginger
  • 2 green chillies, chopped
  • ⅛ tsp turmeric (haldi) powder
  • 1 tsp red chilli powder
  • 2 tsp coriander (dhania) powder
  • 1 tsp cumin (jeera) powder
  • 1 tsp garam masala powder
  • 1 small tomato, chopped
  • 1 tsp unrefined salt
  • 2 cups cleaned and halved button mushrooms
  • 1 tsp dry fenugreek leaves (kasoori methi) powder
  • 1 tbsp almond paste or paste of unpolished white sesame seeds (soaked for 4-6 hours and ground with a little water)


Blanch the spinach leaves in boiling water for 1-2 minutes, until the colour brightens. Drain, cool and puree in a blender, or roughly chop.  Heat a pan. Add cumin seeds and let them crackle. Add crushed garlic and sauté until light brown. Add onion, ginger and green chillies and roast until onions turn a light brown. Add turmeric, red chilli, coriander, cumin and garam masala powders. Sauté and cook for 2 minutes. Add tomato and salt, mix well and cook. Add a little water and simmer until tomato is cooked. Add spinach and mushrooms, mix and cook for 2-3 minutes. Check seasoning. Add almond or sesame butter and kasoori methi, mix well and cook for a minute. Serve hot.

Serves 2-3


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