Saturday, 2 June 2012

Khumb Palak - Mushrooms in Spinach Gravy (North Indian style)

"Khumb Palak" is nothing but Mushrooms in mildly spiced Spinach gravy. 
The health benefits of mushroom include relief from high cholesterol levels, breast cancer, prostrate cancer, and diabetes. It also helps in weight loss, increasing immunity.
Mushrooms provide you with lean proteins as they have zero cholesterol, fats and very low carbohydrates. The fiber and certain enzymes in them also help lower cholesterol level. Moreover, the high lean protein content in mushrooms helps burn cholesterol when they are digested.
Health benefits of spinach include good eyesight, blood pressure, strengthens muscles, prevention of age-related macula degeneration (AMD), cataract, atherosclerosis and heart attack, neurological benefits, bone mineralization, anti-ulcerative, anti-cancerous property, skin protection, foetus development, protein rich for infant’s proper growth etc. 
This dish is a good combination of Mushroom and Spinach and should be made atleast once a week to get maximum health benefits.
Serves 3
Ingredients :
Mushrooms - 200 gms
Palak/Spinach - 1 big bunch 
Tomato - 1
Onion - 1 medium
Green Chilly - 1
Ginger - 1/2 inch piece
Garlic - 2 flakes
Cumin/Jeera - 1tsp
Red Chilli Powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Ghee/Olive oil - 1 tbsp ( For authentic taste used Ghee)
Coriander leaves
Cream/Butter for Garnishing

Clean, wash and Par boil the Spinach leaves for 10 mins.
Strain under running cold water using a colander, drain and keep aside. Also par boil the tomato and remove the skin.
Then puree/grind the Spinach and tomato together using a hand blender or Mixer.
Grinding together gives the gravy an even consistency.
Cut each mushroom into 4 pieces and keep aside.

Finely chop onions, ginger, garlic and green chilly and keep separately.
Heat oil/ghee in a kadai/frying pan.
Add cumin seeds and allow to splutter.
Immediately add ginger, garlic and green chillies and fry lightly, then add onions and fry till translucent and lightly golden.
Then add all the spice powders and after abt 10 secs add the Spinach/Palak and tomato puree.
Then add the mushrooms and simmer for 10 mins.
Do not add any water since the mushrooms are high in water content.
Garnish with chopped coriander leaves and Cream/butter.
Serve hot with rotis or rice or any bread.

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