December 12, 2018

Mushroom and peas in spinach gravy

Who loves mushrooms? Me Me Me! Who loves peas? Me Me Me! Who loves spinach? Me Me Me!
So…. You now know why I make this dish.

This particular recipe is super fast. It can be made in an elaborate manner like my Palak Paneer  (Cottage cheese in Spinach gravy) recipe, but this is a go-to style for me when I am in the mood to spend as less time as possible in the kitchen. First time I tasted vegetables in spinach gravy was in Udaipur, Rajasthan (India) – called Vegetable Shabnami, never had anything but paneer in ‘green’ gravy before that! Later I started making my version of that, with vegetables of my choice! Spinach gravies are very tasty and healthy, however I have realised that using long stalks of spinach makes the gravy bitter-ish. Now I use more of leaves alone.
Use fresh mushrooms as far as possible. They brown quickly in the fridge and do not taste as pleasant to the mouth. Since fresh peas are not available where I live, I have used frozen peas. About the spinach, these are normal ones, not baby spinach – does not matter. This recipe serves 3.

Oil – 1 tsp + 1 tbsp
Mushrooms – 8
Green Peas – 1 cup
Spinach – 3 cups (uncut)
Tomato – 1 medium
Onion – 1 large
Green chilli – 2
Garlic – 2 cloves
Ginger – half inch piece
Coriander leaves – 3-4 sprigs
Clove – 1
Water – 1 cup
Garam masala/Pav bhaji masala - 1 tsp
Salt – as per taste

How I prepare:
1)   Take 1 teaspoon oil in a pan. Add ginger, garlic, green chillis and chopped tomatoes. Saute for a few seconds and add spinach. Saute well ensuring each leaf of spinach get the heat!
2)    Spinach will shrink instantly. Let the whole thing cool. Transfer to blender jar.
3)    While the spinach and tomato and spices cool, chop the onions and mushrooms.
4)    In the same pan, add 1 tablespoon oil and add chopped onions, mushroom and peas and salt. Let these three fry and cook on low flame. Just don’t bother them – mushroom will leave out water, peas will thaw itself, onions will enjoy its new company. They know their job!
5)    Meanwhile, blend the spinach – tomato – spices.
6)   Once mushroom and peas are cooked, add any one of the many masala powders in your shelf – pav bhaji masala, curry powder, garam masala. Here I used 1 small spoon of garam masala.
7)   Add the blended mixture to the pan along with 1 cup water. Mix well and let it simmer for 10 minutes.
8)   Serve with rice or roti.

Mushroom and peas in spinach gravy can be one of the cook-ahead dishes too. It tastes even better the next day when the veggies become more flavorful in that delicious gravy!

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