Palak Mushroom Makhani Recipe - Creamy Spinach & Mushroom
A high protein North Indian Recipes recipe with button mushrooms - quatered, spinach leaves (palak) - washed and chopped, tomato - chopped or pureed. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making the Palak Mushroom Makhani Recipe, we will first steam the washed and chopped spinach
spinach leaves (palak) - washed and chopped(500 grams)tomato - chopped or pureed(1)cloves garlic - finely chopped(2)inch ginger - finely chopped(2) - 2
Add the chopped spinach, tomatoes, green chillies, ginger and garlic into the pressure cooker, add 2 tablespoons water and pressure cook for one whistle
spinach leaves (palak) - washed and chopped(500 grams)tomato - chopped or pureed(1)cloves garlic - finely chopped(2)inch ginger - finely chopped(2)green chillies - slit(2)tablespoons fresh cream(2) - 3
After the first whistle, release the pressure immediately by running it under cold water
- 4
This helps to retain the fresh green color of the spinach/ palak
spinach leaves (palak) - washed and chopped(500 grams)green chillies - slit(2)tablespoons fresh cream(2) - 5
Once cooked allow the palak to cool completely and then pulse it in your blender, with almost no water
- 6
You can also choose to mash the spinach with a masher to give it a different texture as well
spinach leaves (palak) - washed and chopped(500 grams) - 7
Melt the ghee in a frying pan on medium heat; add cumin seeds and the cinnamon stick
cumin seeds (jeera)(1/2 teaspoon)inch cinnamon stick (dalchini)(1)cumin powder (jeera)(1 teaspoon)ghee(1 tablespoon) - 8
Saute the ingredients for a few seconds
- 9
Stir in the turmeric powder and sauté for a few seconds and add the mushrooms
button mushrooms - quatered(200 grams)cumin powder (jeera)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)garam masala powder(1 teaspoon) - 10
Roast the mushroom, along with a little salt until just about cooked
salt - to taste - 11
Stir in the garam masala as well and saute for a few seconds
garam masala powder(1 teaspoon) - 12
Once the mushrooms are cooked, add the cooked palak puree, the fresh cream, any more salt if required
button mushrooms - quatered(200 grams)tablespoons fresh cream(2)salt - to taste - 13
Give the Palak Mushroom Makhani a brisk boil for about 2 to 3 minutes and turn off the heat
- 14
Transfer the Palak Mushroom Makhani to as serving bowl and serve hot
- 15
Serve the Palak Mushroom Makhani Recipe along with hot Phulkas smeared with ghee, Jeera pulao and a raita for lunch or dinner
ghee(1 tablespoon) - 16
You can also pack the Palak Mushroom Makhani Recipe along with Phulkas into a kids lunch box
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Palak Mushroom Makhani Recipe - Creamy Spinach & Mushroom
A high protein North Indian Recipes recipe with button mushrooms - quatered, spinach leaves (palak) - washed and chopped, tomato - chopped or pureed. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
16 steps- 1
To begin making the Palak Mushroom Makhani Recipe, we will first steam the washed and chopped spinach
spinach leaves (palak) - washed and chopped(500 grams)tomato - chopped or pureed(1)cloves garlic - finely chopped(2)inch ginger - finely chopped(2) - 2
Add the chopped spinach, tomatoes, green chillies, ginger and garlic into the pressure cooker, add 2 tablespoons water and pressure cook for one whistle
spinach leaves (palak) - washed and chopped(500 grams)tomato - chopped or pureed(1)cloves garlic - finely chopped(2)inch ginger - finely chopped(2)green chillies - slit(2)tablespoons fresh cream(2) - 3
After the first whistle, release the pressure immediately by running it under cold water
- 4
This helps to retain the fresh green color of the spinach/ palak
spinach leaves (palak) - washed and chopped(500 grams)green chillies - slit(2)tablespoons fresh cream(2) - 5
Once cooked allow the palak to cool completely and then pulse it in your blender, with almost no water
- 6
You can also choose to mash the spinach with a masher to give it a different texture as well
spinach leaves (palak) - washed and chopped(500 grams) - 7
Melt the ghee in a frying pan on medium heat; add cumin seeds and the cinnamon stick
cumin seeds (jeera)(1/2 teaspoon)inch cinnamon stick (dalchini)(1)cumin powder (jeera)(1 teaspoon)ghee(1 tablespoon) - 8
Saute the ingredients for a few seconds
- 9
Stir in the turmeric powder and sauté for a few seconds and add the mushrooms
button mushrooms - quatered(200 grams)cumin powder (jeera)(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)garam masala powder(1 teaspoon) - 10
Roast the mushroom, along with a little salt until just about cooked
salt - to taste - 11
Stir in the garam masala as well and saute for a few seconds
garam masala powder(1 teaspoon) - 12
Once the mushrooms are cooked, add the cooked palak puree, the fresh cream, any more salt if required
button mushrooms - quatered(200 grams)tablespoons fresh cream(2)salt - to taste - 13
Give the Palak Mushroom Makhani a brisk boil for about 2 to 3 minutes and turn off the heat
- 14
Transfer the Palak Mushroom Makhani to as serving bowl and serve hot
- 15
Serve the Palak Mushroom Makhani Recipe along with hot Phulkas smeared with ghee, Jeera pulao and a raita for lunch or dinner
ghee(1 tablespoon) - 16
You can also pack the Palak Mushroom Makhani Recipe along with Phulkas into a kids lunch box
Rate this recipe
