Paalak Mushrooms
100 gm mushrooms small in size
2 tsp lemon juice, 1 tsp salt
PRESSURE COOK TOGETHER
½ kg paalak (spinach), ¾ cup water
1 piece ginger chopped, 3-4 flakes garlic- chopped, 1 green chilli chopped.
TOMATO PASTE
2 tomatoes, ½ piece ginger, 1 green chilli, 3-4 flakes garlic
OTHER INGREDIENTS
2 tbsp Leonardo® Olive Pomace Oil, 3 onions ground to a paste
¼ tsp black pepper, salt to taste, ½ tsp garam masala.
Seeds of 1 moti illaichi (brown cardamom) crushed roughly
Seeds of 1 chhoti ilaichi (green cardamom ) crushed roughly.
Chop paalak leaves, discarding the stalks. Wash in plenty of water. Pressure cook paalak with all the ingredients to give one whistle. Keep on low flame for 5-7 minutes. Cool and blend in a mixer.
Slice tip of the mushroom stalk and wash to remove dirt. Boil 2 cups water with 1 tsp salt & lemon juice. Soak mushrooms in it for 5 minutes.
Heat 1 tbsp Oil. Add the drained mushrooms and stir fry for 4-5 minutes till the mushrooms loose their raw look and turn soft. Keep aside.
Grind tomatoes, ginger, green chilli and garlic to a paste.
Grind onions separately to a paste.
Heat 2 tbsp Oil. Add onion paste & cook till golden brown.
Add tomato paste. Cook till dry and oil separates.
Add black pepper, moti illaichi (brown cardamom), chhoti illaichi (green cardamom), salt to taste and ½ tbsp garam masala. Saut for ½ minute.
Add spinach and cook for 4-5 minutes on low flame.
Add mushrooms. Cook for 2 minutes. Transfer to a serving dish.
Heat 1 tsp of Oil. Remove the pan from heat. Add ¼ tsp red chilli powder and pour the hot oil on the hot paalak. Server hot.