How to Make Mushroom Palak Recipe at Home: Mushroom Palak, also known as spinach mushroom curry, is a flavorful and filling vegetarian curry that combines the earthy notes of mushrooms with the vibrant flavor of spinach. This is a popular North Indian meal, great with rice or Indian breads such as naan or chapati. In this post, we’ll walk you through the simple, step-by-step instructions for making mushroom pak at home. Both experienced chefs and inexperienced cooks will love this meal.
Elements and Quantities
To create mushroom paak, you’ll need a few ingredients, all of which can be readily obtained in most grocery stores. For your convenience, the component list and proportions are shown below in an Excel-style table:
| Ingredient | Quantity |
|---|---|
| Fresh Mushrooms | 250 grams |
| Fresh Spinach (Palak) | 300 grams |
| Onion (chopped) | 1 large |
| Tomato (pureed) | 2 medium |
| Garlic (minced) | 4-5 cloves |
| Ginger (grated) | 1-inch piece |
| Green Chilies (optional) | 1-2 |
| Cumin Seeds | 1 teaspoon |
| Coriander Powder | 1 teaspoon |
| Cumin Powder | 1/2 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Red Chili Powder | 1/2 teaspoon |
| Garam Masala | 1/2 teaspoon |
| Salt | To taste |
| Cooking Oil | 2 tablespoons |
| Water | 1/2 cup |
| Fresh Cream (optional) | 2 tablespoons |
| Fresh Coriander (for garnish) | 2 tablespoons |
How To Make Mushroom Palak Recipe at Home
Step 1: Prepare the spinach
The first step in making mushroom palak is preparing the spinach. To begin, give the spinach leaves a good washing under running water to remove any dirt or debris. Make sure to give spinach a thorough washing since it often includes sand and dirt residue. Blanch the spinach in boiling water for two to three minutes after washing. Transfer the spinach right away to a bowl of cold water to preserve its bright green color. This enhances the spinach’s visual attractiveness and maintains its nutritional value.
After the spinach has blanched, drain it and purée it until it’s a creamy consistency using a blender or food processor. You may add a little bit of water to get a creamy consistency. Spinach should be pureed and then frozen for later use. This puree serves as the foundation for the mushroom palak, giving the dish its vibrant color and flavor.
Step 2: Get the mushrooms ready and chop them.
You may start working on the mushrooms while you’re prepping the spinach. Mushrooms need to be washed well and shouldn’t be left in the water for too long since they may collect moisture. Use a paper towel or damp cloth to carefully wipe the mushroom stems and caps to get rid of any dirt. If the mushrooms are really dirty, you may give them a thorough drying after washing them under running water.
Cut the mushrooms into medium-sized pieces after washing them. Depending on how big they are, you may chop the mushrooms in half or in quarters. It’s recommended to slice mushrooms into slightly larger pieces to avoid overcooking, since they shrink dramatically when cooked. Place the chopped mushrooms aside before starting the cooking process.
Step 3: Fry the onions and garlic
Now that the spinach and mushrooms are ready, let’s focus on the burner. Heat two teaspoons of cooking oil in a large pan over medium heat. Add one teaspoon of cumin seeds to the hot oil and let them sizzle for a few minutes until they release their aroma. The oil provides the foundation of the dish, and the cumin seeds give it a nutty, fragrant flavor.
After that, add the onion to the skillet and sauté it until it becomes golden brown. Stir the onions often to ensure consistent cooking and prevent them from scorching. It should take between five and seven minutes. When the onions are golden, add the chopped garlic and the grated ginger. Allow the mixture to simmer for a further two to three minutes, or until the raw smell of the garlic disappears and the onions, ginger, and garlic combine to form a rich, aromatic base.
Step 4: Warm up the tomato puree and seasonings.
It’s time to combine the onion mixture with the tomato puree and seasonings. Pour in the pureed tomatoes and mix well. Once the oil starts to separate from the mixture, reduce the heat to medium and continue sautéing the tomatoes. This is a crucial step because it ensures that the masala is rich and flavorful and that the raw taste of the tomatoes is removed. This process typically takes five to seven minutes.
After the tomatoes are mushy, add the spices: half a teaspoon of each of the following powders, plus one teaspoon each of coriander, cumin, turmeric, and red chili. Stir the spices into the tomato-onion mixture until they are evenly distributed. Simmer for a further two to three minutes to allow the spices to blend into the masala, creating a fragrant and delicious base for the dish.
Step 5: Adding the Mushrooms
Now is the time to incorporate the masala with the mushrooms. Add the chopped mushrooms to the pan and swirl to ensure that they are well covered in masala. The mixture becomes somewhat runny as the moisture generated by the simmering mushrooms is released. Simmer for an additional five to seven minutes, or until the mushrooms start to become soft and shrink in size. Stir the mushrooms occasionally to ensure equal cooking.
As the mushrooms simmer, the flavors of the masala and spices permeate them, giving them a rich, tender texture. If the mixture becomes too dry, add a little water to prevent it from sticking to the pan.
Step 6: Add the pureed spinach in
When the mushrooms are cooked, it’s time to add the spinach puree. Pour the pureed spinach into the pan and mix it well with the masala and the mushroom mixture. The pureed spinach with a rich green hue will give the meal a unique texture and color.
Add 1/2 cup water to thin the gravy to your preferred consistency. You may adjust the amount of water by adding more or less to get the consistency you like for your curry. Allow the mixture to simmer on low heat for five to seven minutes, so that the spinach and mushrooms may absorb the flavors of the spices.
Step 7: Adding the Final Details
It’s time to finish the mushroom palak that is boiling now. If desired, you may now add 2 tablespoons of fresh cream for a creamier texture. The cream provides a thicker richness to the meal while counterbalancing the earthy flavors of the spinach and mushrooms. Mix the cream into the curry with a gentle swirl until well mixed.
For more taste, add half a teaspoon of garam masala to the dish and mix. The addition of a toasty, aromatic note from the garam masala gives the mushroom palak greater flavor depth. Garnish the dish with freshly chopped coriander leaves for a burst of freshness.
Step 8: Introducing the Palak mushrooms
Although Indian bread like chapati, naan, or paratha goes well with mushroom palak, steaming rice or jeera rice also works nicely. Top the dish with a dollop of yogurt or a sprinkle of cilantro and serve hot. This recipe is hearty, flavorful, and wholesome thanks to the delicate mushrooms and creamy spinach sauce.
For a more substantial meal, serve Mushroom Palak with a side of cucumber raita (yogurt dip) or a simple salad to add crunch and freshness.
The Palak Mushroom’s Nutritional Benefits
Mushroom paak is not only delicious but also very nutrient dense. Mushrooms are rich in protein, vitamins, and minerals, including vitamin D, B vitamins, and selenium. Because they are low in calories and rich in antioxidants, they make a perfect addition to a balanced diet.
On the other hand, spinach offers a wealth of nutrients. It is rich in iron, calcium, antioxidants, and vitamins A, C, and K. In addition to maintaining healthy bones and improving immunity, spinach is good for the eyes. This recipe makes a nutrient-dense, well-balanced lunch when served with mushrooms.
Making the Palak Mushroom Personalized
One of the best things about mushroom papulak is how versatile it is. It’s easy to modify the recipe to suit your preferences. If you want your cuisine spicier, you might add more green or red chili powder. To add more protein and make the dish more fulfilling, you may add paneer, or Indian cottage cheese, or tofu.
For a vegan version, just omit the cream or substitute it with cashew or coconut milk. These dairy-free alternatives are nonetheless velvety in texture. Try adding potatoes or peas to the dish to give it extra flavor and texture.
FAQs pertaining to mushrooms
Can frozen spinach be used in this recipe?
Fresh spinach offers a better flavor and texture, while frozen spinach may still be utilized.
2. Does vegan mushroom pak exist?
To make it vegan, use cashew or coconut milk in lieu of the cream.
3. How long does a mushroom pak stay fresh?
You may refrigerate Mushroom Palak for up to three days.
4. Can I make this dinner ahead of time?
The mushroom palak may be made ahead of time and reheated just before serving.
5. Is there gluten in this recipe?
Yes, mushroom palak is naturally gluten-free.
Final Thoughts
Mushroom palak is a delicious and filling dish that has a beautiful balance of flavors and textures. This dish is both calming and nourishing, thanks to the combination of creamy spinach and fragrant mushrooms. Whether you’re a vegetarian looking for a high-protein lunch or you simply want to enjoy a delicious curry, mushroom palak is a terrific alternative. It’s a versatile dinner that may be changed to suit different palates and dietary needs. This dish is so easy to make and so rich of nutrients that it should be tried by anybody looking to add a tasty and nutritious dinner to their repertoire.