12 December 2012,23:31 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Blanch the spinach in salted boiling water for 2 minutes and drain out.
  • Cook palak in a wok with ginger, garlic, chillies and water. Keep on low flame for 5 minutes. Allow to stand for at least 5 minutes and blend in a mixer.
  • Slice tip of the mushroom stalk and wash to remove dirt. Boil measured water with salt and lemon juice. Soak mushrooms in it for 5 minutes.
  • Heat 1 tablespoon oil. Add the drained mushrooms and stir fry for 3-5 minutes till the mushrooms turn soft. Keep aside.
  • Grind tomatoes, ginger, green chilli and garlic to a paste.
  • Grind onions separately to a paste.
  • Heat 2 tablespoon oil. Add onion paste and cook till golden brown.
  • Add tomato paste. Cook till dry and oil separates.
  • Add black pepper, brown cardamom, green cardamom, salt and garam masala. Saute for 30 seconds.
  • Add spinach and cook for 5 minutes on low flame.
  • Add mushrooms and continue cooking for another 2 minutes. Transfer to a serving dish.
  • Heat 1 teaspoon of ghee, add red chili powder and pour on the hot paalak.
  • Garnish with fresh cream and coriander sprigs, Serve hot.


  • 120 grams, mushrooms - small in size 
  • 2 teaspoon lemon juice
  • 500 grams spinach
  • 150 ml water 
  • 1" piece ginger - chopped
  • 4 flakes garlic - chopped
  • 1 green chilli - chopped
  • 50 ml Cooking oil
  • 1 teaspoon ghee (optional)
  • 3 onions - ground to a paste 
  • ¼ teaspoon black pepper
  • ½ teaspoon garam masala
  • Seeds of 1 brown cardamom - crushed roughly 
  • Seeds of 1 green cardamom - crushed roughly
  • Salt to taste


  • Coriander sprigs 
  • ¼ teaspoon fresh cream
  • Tomato Paste 
  • 2 tomatoes
  • ½" piece ginger
  • 1 green chilies
  • 4 flakes garlic

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