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Wednesday, March 20, 2019

Mushroom and Corn in Spinach Gravy

A very simple side dish but delicious in taste. Mushroom & Corn cooked in Spinach paste spiced up with Indian Spices to perfection....a great side dish to devour with roti/naan/paratha.

I had this curry in an Indian restaurant on last month. From this day, I wanted to prepare this dish at my home and finally I could bring up the dish in my kitchen.
It is quite similar to Punjabi style Palak paneer, but instead of paneer, mushroom and corn are used in this recipe. It tasted awesome with roti or paratha. I prepared the curry using the same recipe I use for palak paneer. So, wanted to share the recipe with you all, hope you all will love it too................

You Need :
Spinach : 1 bunch
Mushroom : 1 cup, chopped
Sweet corn : 1/2 cup
Onion : 1, large, sliced
Ginger : 1/2 inch piece, chopped
Tomato : 1, chopped
Green Chillies : 2, chopped
Turmeric Powder : 1/2 tsp
Coriander Powder : 1tsp.
Red Chilli Powder : 1 tsp.
Kasoori Methi(dried fenugreek leaves) : 1 tsp.
Salt to taste
Oil : 1 tblsp.
Milk/fresh cream : 1/2 cup
Ghee : 1/2 tsp.

Spices to roast and grind :
Cinnamon : 1/2" piece
Cardamom : 1
Cloves : 1
Black Pepper : 5-6 nos.
Cumin seeds : 1 tsp.

How To :
  • Preperation : 1) Clean the spinach and remove the stem from the leaf. Chop a little. 2) Chop the onion and tomatoes finely.
  • In a pan, heat 1/2 tsp of ghee and fry all the items in the spices to roast and grind table, except cumin seeds. Add cumin seeds lastly. Do not burn which will turn the gravy bitter. Keep aside. Then grind all together into a fine powder after it cools off slightly.
  • Cooking : In the same pan, add the washed palak leaves and fry till it reduces in volume. The water in the leaves is enough to make it shrink. Transfer to a plate and cool down. Grind it with the green chillies, ginger and a pinch of salt.
  • Heat oil in a pan and fry onions thoroughly till it turns golden brown. Add chopped mushrooms and a pinch of salt. Mushrooms will release little water, add the turmeric, red chilli and coriander powder when water evaporates and give it a quick stir in low flame. Add the tomatoes. 
  • Add the kasoori methi now, crushing them in between your palms. When the tomatoes turn mushy, add the ground spinach paste. Fry in low flame for 4-5 minutes till oil separates or till the raw smell disappears and the spinach gets cooked well. Add sweet corn in the gravy.
  • Add milk/cream, switch off the stove if you are adding cream as it may curdle in heat. And if you are using milk, lower the heat. Mix and bring it to boil. Add the roasted and grounded spice. Mix well and cook for couple of more minutes.
  • Then transfer to the serving bowl and serve with hot hot chapati, paratha or any Indian bread or rice. 

Wednesday, March 20, 2019 / by / 0 Comments

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