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.
So this how I prepared my spinach mushroom. Let's get started.
Spinach 1 bunch
Green peas a handful
Onion 2 med.
Tomato 1 small
Ginger garlic paste 1 tbspn
Cinnamon 1/2 inch
Coriander powder 1tbspn
Chili powder 1/2 tbspn
Turmeric powder 1/2 tspn
Garam masala powder a pinch
Heat oil in a pan. Add in cumin seed, cardamon pods, cinnamon & onion . Saute for 2min.
Add in ginger garlic paste, saute till becomes like this.
Add in tomatoes, cooked in a low fire. Mix occasionally.
The tomatoes is well cooked. Add in potatoes. Put to lid. Cooked till soft. Mix occasionally.
Add mushrooms only, when the potatoes are 80% soft. Mix.
Pour in 1cup of water, Add in green peas a handful. Stir.
Add in chili, coriander, garam masala, turmeric powder, salt. Give it a mix. Put to lid. Cook for 10 min. In low fire.
The curry is almost done. Adjust salt if necessary.
Add in puréed blanch spinach. Stir . Switch off flame.
Ready to eat. Match with rice for a complete happy meal.
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.