Mushroom Spinach Curry (Dhingri Palak Sabji)
Theme: Main Course with Gravy/Rice
BM#85 Week 2 Day 1
Its good to back with the Blogging Marathon team. I enjoy the themes. However, I missed December as I was on holiday and January as I didn’t have access to a kitchen. Every month Srivalli gives a choice of different themes and it becomes difficult to choose which ones to do. Keeping the healthy eating decision I’ve taken for 2018, I thought curries would fit that bill.
I know when most of you think of curries, you think of curries with lots of red chili powder, gallons of oil floating on top and basically unhealthy. However, let me assure you that most homes do not make curries that are floating in oil and color. My curries usually have a maximum of 2 tbsp of oil or ghee and no more. If hubby dear would find any oil floating on top he’ll not enjoy the curry.
So for the next three days I will be sharing with you curries with different gravies or bases. Today’s is with spinach. Feel free to add boiled chickpeas, paneer or mixed vegetables to the basic spinach gravy. I chose to add mushrooms.
I am learning to add more quantity of sabjis to my diet so having a bowlful of this mushroom spinach curry on its own was a delight and also filling. Who says you can’t have sabjis on its own?
We all know that both spinach and mushrooms are super healthy. I added cashew nuts to make the gravy a bit thick. I like thick gravies as opposed to watery ones. I remember my grandmother would say that the gravy should coat each grain of rice and not run out to the edge of the plate.
So hope you enjoy this mushroom and spinach curry. An ideal way to get kids to enjoy spinach.
MUSHROOM SPINACH CURRY
200g spinach (palak) about 4 cups chopped
250g mushrooms, cut into chunks (approx.2½ cups)
1 cup minced onion
1 tbsp garlic paste
1 tsp ginger paste
1 tsp green chili paste
½ cup fresh tomato puree
10-12 cashew nuts
2 tbsp ghee (clarified butter) or oil
1 tsp coriander powder (dhania powder)
1 tsp cumin powder (jeera powder)
½ tsp cinnamon powder
½ tsp garam masala
¼ tsp clove powder
1 tbsp kasuri methi (dried fenugreek leaves)
¾ cup water
1-1¼ tsp salt
- Process the cashew nuts into a powder.
- Soak and wash spinach leaves in water properly to remove grit and dirt.
- Chop it up roughly including the tender stems.
- Put about 2-3 cups of water in a wide pan. Let it become hot over medium heat.
- When the water is hot, add the chopped spinach.
- As soon as it begins to wilt, remove it from the water into a colander.
- Let it cool a bit.
- Puree it in a food processor or blender. If you’re using a blender add the measured water.
- Heat ghee in a wide pan over medium heat.
- Add the mushrooms and stir fry them for 2-3 minutes.
- Remove the mushrooms from the pan with a slotted spoon.
- Keep the mushrooms on the side till required.
- Add onion paste in the remaining hot ghee.
- Stir fry the onion paste till its light pink in color, the raw smell disappears and its cooked.
- Add garlic, ginger and green chili paste. Stir fry for a few seconds.
- Add cashew nut powder, and all the spices along with kasuri methi.
- Mix well for a minute or so. Add the spinach puree.
- Cook the spinach puree for 3-4 minutes.
- Add tomato puree, salt and water (if not used to puree the spinach).
- Let the puree cook till it becomes a bit thick.
- Don’t over cook otherwise it will change color.
- Add the stir fried mushrooms. Mix well.
- Let the curry simmer for 3-4 minutes over low heat.
- garnish with some extra cashew nuts and serve with roti, paratha or rice.
- I served it with some wheat naan.
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