Spinach Mushroom Recipe: Of late my postings on Sarah’s Kitchen have reduced drastically. Trying to resolve the technical issue with my laptop, I just got lucky that it’s waking up once in a while now. I do prefer to replace it sooner and workout a backup plan as well. Meanwhile, seizing this golden opportunity, I’m posting an interesting recipe with an interesting combination of spinach and mushroom.
In Mumbai, amchur powder and garam masala are two very famous ingredients that you could find in almost all dishes. I have used them in my preparation. In South India, we use garam masala mostly for non-veg preparation. And instead of amchur powder, we use lime juice. So, those of you who don’t have access to amchur powder, you could sprinkle lime juice over the dish towards the end.
1 bunch of spinach
8-10 large button mushroom(cut into small pieces)
1/2 large onion(finely chopped)
1 tspn ginger garlic paste
1/4 tspn amchur powder
1/2 tspn garam masala
Pinch of turmeric powder
1/2 tspn cummin seeds
1/2 tspn fennel seeds
1 red chilly
1 green chilly
Salt to taste
1. Heat water a vessel. As the water starts to boil, add spinch and switch off the stove. After 2-3 minutes drain water and cold wash the spinach leaves. Squeeze the water completely and cut the blanched leaves. Keep aside.
2. Heat 2 tblspn oil in a pan, add cummin seeds, fennel seeds and red chilly in quick succession.
3. Now add the onions and saute until it becomes translucent. Add the ginger garlic paste, green chilly and sauté until the raw smell goes off.
4. Now add the mushroom, turmeric powder, amuchur powder, garam masala and salt. Sprinkle some water and cook with closed lid for 3-4 minutes until the mushroom reduces in size.
5. Now add the blanched and chopped spinach leaves.
6. Sprinkle some salt and sauté until all the moist in observed.
7. Serve hot with steamed rice and curry. It goes well with roti as well.