Photograph of the finished Palak mushroom

India · Nấm xào cải bó xôi Palak mushroom

Palak mushroom

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mushrooms Mushrooms 2.6 lb
  • Photograph of Spinach Spinach 3.1 lb
  • Photograph of Onion Onion 2
  • Photograph of Fresh cream Fresh cream 1 ⅛ cups
  • Photograph of Cumin seeds Cumin seeds 0.7 oz
  • Photograph of Garam masala Garam masala 0.6 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Blanch spinach for 60 seconds, then immediately immerse it in ice water for 2 minutes.
  2. 2 Soaking in ice water immediately after blanching is the way to preserve the green color; not soaking will cause the sauce to turn brownish.
  3. 3 Blend the cabbage and green peppers into a smooth purée, but do not blend for more than 20 seconds.
  4. 4 Sauté the mushrooms in a dry pan for 6 minutes until all the water has evaporated, then remove them from the pan.
  5. 5 Sauté the cumin, then add the onions and ginger for 8 minutes, and pour in the cabbage purée, simmering for only 4 minutes.
  6. 6 Add the mushrooms, mix in the fresh cream separately, then sprinkle with garam masala and squeeze in some lemon juice.
Start cooking