Potato Spinach Mushroom curry

Hello beautiful foodies! I prepared Potato Spinach Mushroom curry for our lunch. Aloo Palak mushroom curry as they call it in Indian cuisine. This vegan dish is easy to prepare, delicious and light.

Beforehand, I would like to say thank you for this wonderful PLANT POWER WEEKLY COOKING CHALLENGE by @JustinParke
Indeed a wonderful challenge wherein we get to see amazing vegan curries and delights.

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So this how I prepared my spinach mushroom. Let's get started.

Ingredients:

Mushroom 1packet
Spinach 1 bunch
Green peas a handful
Potatoes 2small
Onion 2 med.
Tomato 1 small
Ginger garlic paste 1 tbspn
Cumin seed
Cardamon 2pods
Cinnamon 1/2 inch
Coriander powder 1tbspn
Chili powder 1/2 tbspn
Turmeric powder 1/2 tspn
Garam masala powder a pinch

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Heat oil in a pan. Add in cumin seed, cardamon pods, cinnamon & onion . Saute for 2min.

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Add in ginger garlic paste, saute till becomes like this.

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Add in tomatoes, cooked in a low fire. Mix occasionally.

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The tomatoes is well cooked. Add in potatoes. Put to lid. Cooked till soft. Mix occasionally.

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Add mushrooms only, when the potatoes are 80% soft. Mix.

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Pour in 1cup of water, Add in green peas a handful. Stir.

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Add in chili, coriander, garam masala, turmeric powder, salt. Give it a mix. Put to lid. Cook for 10 min. In low fire.

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The curry is almost done. Adjust salt if necessary.

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Add in puréed blanch spinach. Stir . Switch off flame.

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Ready to eat. Match with rice for a complete happy meal.

Note:

You can use any types of mushroom
Blanch spinach beforehand, soak in cold water for 1 min.. Drain water and purée adding very little water.

Thank you very much for dropping by!

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