PALAK MUSHROOM – MUSHROOMS COOKED IN A SPICY SPINACH GRAVY

A creamy, no onion, no garlic dish made with pureéd spinach and sauteéd mushrooms laden with deep flavors. This is a variation of the popular dish Palak Paneer. I present to you my keto friendly Palak Mushroom.

Good food is my weakness. Going on keto was a particularly difficult decision for me because I knew I would be away from the  food that I was used to having. ‘New’ made me a little apprehensive, more so, because I wasn’t sure how the keto friendly food will fare in terms of  looks. Especially, Indian keto friendly food. I wondered how I would be able to modify it for my blog. But within a few days of being into it, I realised that keto food is just as versatile and easy to prepare as any other Indian dish. All it needed was a little bit of tweaking of the recipes. I could eat everything that was a usual in my kitchen earlier.

palak mushroom

spinach mushrooms

 

As we all know, spinach or palak is laden with Vitamin A and Vitamin C, apart from iron and calcium. It is a very low carb vegetable which provides the necessary fiber. And fiber is absolutely essential when you are doing keto. With all the fat and protein that I eat everyday, fiber becomes necessary to maintain normal bowel movements.

I usually buy a big bag of baby spinach from costco every month. I pureé and freeze it as soon as I can and then I use it for Palak Chicken or Palak Paneer or this Palak Mushroom.

palak mushroom

The recipe that I follow is very easy and requires very little work from start to finish. The spinach that I get is pre washed, which means I don’t have to spend too much time cleaning it. After washing, I just dunk it into boiling water for about 10 minutes before pureeéing it. The key for me is to not overcook the spinach. What you need to do is blanching. The spinach leaves should become soft  when you take it out of the hot water. Immediately wash it under cold water to stop the cooking process and then move on to pureeéing it.

keto recipe

I remember, during my childhood I used to dislike palak paneer. In retrospect, maybe that was because of my even greater dislike for paneer. But when I got married and became even more conscious of what I cook and how I cook it, I gravitated towards spinach. Rather than using paneer, I figured I should use chicken or mushrooms with palak. That I did and I succeeded! I liked the dish and so did my husband.

Without further ado, let’s take a look how I made this keto friendly no onion, no garlic Palak Mushroom.

Print Recipe
MUSHROOM PALAK
A creamy, no onion-no garlic keto friendly recipe for Palak Mushroom
palak mushroom
Cook Time 20 minutes
Servings
people
Cook Time 20 minutes
Servings
people
palak mushroom
Instructions
  1. Boil a huge pot of water. Wash and drain the spinach leaves and drop into the boiling water. Add some salt to this. Let the spinach blanch in there for about 10 minutes till it becomes a little wilted and soft.
  2. Drain the blanched spinach and run under cold water to stop the cooking process. Pureeé the spinach. Coarse or fine, is your choice.
  3. In a wok or pot, heat the ghee and add the cinnamon and black cardamom. Sauté for about 40 seconds on medium heat.
  4. Add the cumin seeds and the heeng. As soon as the cumin starts to splutter, lower the heat and add the dry spices (turmeric, coriander powder, cumin powder, red chilli powder and half of garam masala). Sauteé on low heat for 30-40 seconds.
  5. Add the mushrooms and sauteé for about 3-4 minutes on medium heat.
  6. Add the pureéd spinach and add about half a cup of water. Mix well and let it simmer on medium heat for atleast 10 minutes.
  7. Keep stirring. Check for seasoning and desired consistency.
  8. Done! Enjoy!
Share this Recipe

Do you like spinach? What are your favorite dishes with palak?

Do share with us in the comments below.

Till next time,

XO,Sakshi!



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