Mushroom palak/spinach curry

Mushroom palak/spinach curry

tsp- tea spoon

tbsp-table spoon

Ingredients:

1 big bunch of Spinach ( I used Baby Spinach)
6-8 mushrooms sliced
1 medium Onion, finely chopped
2 medium Tomatoes, finely chopped
10 Cashew Nuts
3-4 Green Chillies
1 tbsp Coriander Leaves
1 tsp Ginger Garlic Paste
1 tsp Jeera/Cumin Seeds
½ inch Cinnamon Stick
2-3 Green Cardamom
2-3 Cloves
¼ tsp Coriander Powder
½ tsp Kitchen King Masala (Optional)
½ tsp Garam Masala
1 tsp Sugar
2 tbsp Oil
2 tsp lemon juice
Grated paneer/ cottage chees for garnishing
Salt to taste -
Method:
Step 1:

>Heat about 1 tbsp of oil in a pan and add cinnamon, green cardamom and cloves.
>Saute it for few seconds and add ½ tsp of cumin seeds.
>When cumin seeds start to crackle add cashews and green chillies. Saute it on medium flame till cashews turn light golden brown in color.
>Mix in roughly chopped spinach, sugar and cover the lid. Cook this spinach cover for few minutes on a medium heat till it is reduced . If needed sprinkle little water.
>Cool the mixture and grind it to smooth paste with coriander leaves and little water. Keep aside this mixture.

Step 2:

>Heat 1 tbsp of oil in the same pan and add cumin seeds. When it starts to sizzle, add finely chopped onion and saute till its golden in color.
>Now add ginger-garlic paste and saute it till the raw smell disappears.
>Mix in chopped tomatoes and saute till it becomes soft.
>Next add sliced mushrooms and saute it till the raw smell disappears
>Add coriander powder, kitchen king masala, garam masala keep stirring.
>Mix in ground spinach paste and add about 1- 1½ cups of water and salt to taste. Let it cook on a low flame for about ten minutes.
>Add lemon juice and Garnish with paneer