Tuesday, 2 May 2017

Palak-Mushroom ( Mushrooms In Green Sauce)



Musrooms In Green Sauce

Palak-Mushroom (Mushrooms In Green Sauce)

This recipe is very close to my heart for two reasons
  1. It requires least efforts and oil
  2. It is very nutritious and yummy
Mushrooms are fleshy, fat free, gluten free, and cholesterol free, rich in nutrients and low in calories. So is true for spinach and coriander. Thus using Spinach and coriander to make sauce not only makes it rich in nutrients but also a visual treat.
Green gravy/sauce with mushrooms is feast to eyes.  Simple roti (Indian flat bread), Parathas, Nan and Steamed rice all go well with it.
 Nutritional facts: (Approximately)
Cal 52
Fat 4.5gm
Cholesterol 5mg
Dietary Fibers 4gm
Carbs 6.4 gm
Sugar 3.5 gm
Sodium 1.2gm
Potassium 1gm
Proteins 3.5gm
Rich in Vitamin C, B-6, B-12, A and D
Minerals in abundance Iron, Calcium
Micronutrients Manganese, Magnesium, Selenium, Phosphorous

Preparation Time: 10-15 minutes
Cooking Time: 15 minutes
Servings: 6 Large Servings

Ingredients Required For Making Mushroom In Green Sauce:
  • Button Mushrooms: 100gm
  • 100 gm Button Mushrooms
  • 100 gm Spinach leafs (Stalks removed)
  • 25 gm Coriander Leafs (Stalks removed)
  • 2-3 Cloves of Garlic
  • 1 Small Onion 
  • 10-15 gm Cream (Optional)
  • 1 Teaspoon Olive oil
  • 1 Teaspoon Cumin Seeds
  • 2 Green chilies or to taste
  • Salt to taste
Direction to Make Mushroom In Green sauce:
  • Wash spinach and coriander leafs separately and drain.
  • Wash mushrooms and remove any stalks which look discolored.
  • Cut spinach.
  • Boil 50 ml. water and when water starts boiling add spinach. Give a stir and switch off the heat. Cover water and spinach mixture and allow to cook in its own heat. Spinach should not lose its beautiful green color.
Cooked Spinach
  • Chop coriander leafs and keep aside.
Chopped Coriander leafs 
  • Chop garlic to fine pieces and keep aside.
  • Cut mushrooms to required size as per your liking. I prefer my mushrooms to be little thick pieces so if they are of small size then each is cut to 4 pieces, bigger ones are cut to 6 pieces.
  • Cut onions and green chilies and saute then in 1/2 teaspoon oil till translucent
Sauteed Onion and Green Chilies
  • Blitz spinach with water and coriander leafs and green chilies-onion mixture in a grinder/ mixer to make a fine paste. The paste will be fragrant green color.
Paste of Spinac, Coriander leafs, Onion and Green chilies
  • In a wok take olive oil and heat.
  • Add cumin seeds and when they start spluttering add finely chopped garlic. Cook on low heat till the garlic attains light brown color.
  • Add Mushrooms and cook on low heat with costant stirring for 2 minutes.
Mushroom with cumin Seeds and Garlic
After 1 Minute of Cooking
  • Add spinach and coriander leaf’s paste. Stir and cook on low heat for about a minute not more.
  • Cook for 2-3 minutes on low heat wtih rgular stirring.
Mushrooms Ready for the Green Paste

Green Paste added to Mushrooms
After 3 Minutes of Cooking
  • Add salt and mix.
  • Add 100 ml. water and mix.
  • Bring neat to high and give one quick boil.
  • Switch off the heat add cream and mix.
Ready to be Served

Palak Mushroom (Mushrooms In Green Sauce)
  • Serve hot with Flat bread/rice/nan/paranthas.
Tips:
  • Stalks should be removed else the fibers from stalks will give unpleasant texture to sauce/gravy.
  • Spinach should not be boiled else the green color will turn of darker shade and the gravy/sauce will not be of the beautiful green color.
  • Mushrooms should not be cut too small or thin they should be thick enough to be juicy in sauce/gravy.
  • Taste the chilies before grinding some are bland some super-hot.
  • Too long cooking of mushrooms or gravy/sauce will cause mushrooms to lose their water and become rubbery and sauce to become of darker shade than we want in this recipe.
  • Do not use red chilies as it will change the color and flavor of sauce.
Alternate Suggestions:
  • Cream and water can be replaced by 100 ml. full cream/ low fat milk. If you are using milk then add it in the step where water is to be added, replacing water by milk. Using milk will reduce the fat content in the sauce.No water should be added when milk is being used. 
  • You can omit onions. If onions are being omitted then green chilies should be added raw to spinach and coriander for making pastee.
  • For those who do not partake or are allergic to garlic it can be omitted.

2 comments:

  1. Love that green color! Looks so creamy and tasty!

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    Replies
    1. Beulah thanks for taking out time and posting your comment. It is so yummy, you must try it to know the truth . I love it so much that I make this sauce and keep in freezer. Koftas and Paneer are always in fridge so it is just mixing and cooking for two minutes and main course is ready.

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