Wednesday, August 8, 2012

Caramelized mushroom and onion in spinach gravy (Hariyali Mushroom)

Yes off course my first recipe online.. hurrey hurrey I am supper exited. In the world of duplicity everything has a clone , from movies to gadgets to websites they call it " Inspiration ''.
Well this dish is also an inspiration from Indian Palak Paneer with some continental look and flavor. Mushroom and onion are cooked at slow heat to caramelize mixed with the spinach gravy and some spices.

Spinach-     200gm
Onion-        2 small
Green Onion-  2 nos
Tomato-     1 large   
Mushroom- 200gm
Cinnamon-  1inch piece
Cardamom- 2 pieces 
Bay leaf-      2nos
Cloves-        2nos
Cumin-        Whole and powder
Chilly powder- 1 table spoon
Garam Masala powder- 1small spoon
Ginger garlic paste - 1table spoon
Coriander powder- 1small spoon
Kasuri Methi ( dried fenugreek leaves)- 1/4 small spoon
Butter-     1small spoon
Oil-          2 table spoon
Salt to taste


1) Wash the spinach in colander and put it to boil with some water and salt. After it get cold put it in a blender without the water to get a rough paste. Don't make it too fine.
2) In a pan heat some butter, cut mushroom (julienne) and onion ( rings). Put it in the pan and reduce the flame. Add some salt and keep stirring in between. It will turn brown as the sugar in the onion caramelizes. Keep it aside.
3) Heat some oil in the pan and add all the whole spices ( Cumin seed, Cardamom, clove, Cinnamon and bay leaf). As it start crackling put in one onion and two green onion (cut  in small cubes), toss it for a minute and add the tomato. Add some salt, ginger garlic paste, cumin powder, garam masala, coriander powder & chilly powder. Mix it well and fry till  the tomatoes are really soft. Time to add the spinach paste. Again cook it for 7-8 mins. Sprinkle some kasuri methi and a table spoon of desi ghee (clarified butter). Cover and cook for 3 more mins.
4) Finally add the Caramelized onion and mushroom over the flame. Decorate it with few caramelised onion ring and fresh cream. Serve it with some hot chapati or boiled rice.


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