Ingredients:

• 2 packets Mushrooms
• 1 tbsp – oil for sauteing the Mushrooms
• 3 big bunches fresh Spinach
• 4 Green chillies
• 2 big onions(grated)
• 1 big tomato(made into puree)
• 2 tbsp – coriander powder
• 1 tsp – Cumin seed powder
• 1 tsp – Ginger Garlic paste
• salt to taste

Method:

1. Wash the mushrooms well and cut into quarters.
2. Saute the mushrooms in 1 tbsp oil till the water dries completely. Keep aside.
3. Finely chop the spinach and wash well.
4. Blanch the chopped spinach in boiling water for 2-3 mins.
5. Drain out the hot water and immerse the spinach in cold water.
6. Drain out the water.
7. Blend the spinach with chopped green chillies to a smooth paste in a mixie. Keep aside.
8. Heat 5 tbsp oil in a kadai and fry the grated onions on a low flame till they are transparent.
9. Add the tomato puree, ginger garlic paste and saute for 5 mins.
10. Add coriander powder, cumin seed powder, red chillies powder and salt to taste.
11. Saute on a low flame and cook till oil separates.
12. Grind the onion and tomato mixture to a fine paste.
13. Add the spinach to the onion and tomato mixture. Cook on a low flame for 8-10 mins.
14. Add little water if required.
15. Add the mushrooms and mix well.
16. Keep the kadai on a pre-heated tawa for 5-7 mins and then serve hot with naan or hot phulkas.

Recipe courtesy of Anitha Raheja