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1 tbsp - oil for sauteing the
3 big bunches fresh
2 big onions(grated)
1 big tomato(made into puree)
2 tbsp - coriander powder
1 tsp -
1 tsp -
salt to taste
How to Make Palak Mushrooms
Wash the mushrooms well and cut into quarters.
Saute the mushrooms in 1 tbsp oil till the water dries completely. Keep aside.
Finely chop the spinach and wash well.
Blanch the chopped spinach in boiling water for 2-3 mins.
Drain out the hot water and immerse the spinach in cold water.
Drain out the water.
Blend the spinach with chopped green chillies to a smooth paste in a mixie. Keep aside.
Heat 5 tbsp oil in a kadai and fry the grated onions on a low flame till they are transparent.
Add the tomato puree, ginger garlic paste and saute for 5 mins.
Add coriander powder, cumin seed powder, red chillies powder and salt to taste.
Saute on a low flame and cook till oil separates.
Grind the onion and tomato mixture to a fine paste.
Add the spinach to the onion and tomato mixture. Cook on a low flame for 8-10 mins.
Add little water if required.
Add the mushrooms and mix well.
Keep the kadai on a pre-heated tawa for 5-7 mins and then serve hot with naan or hot phulkas.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.