100 gm mushrooms – small in size
•2 tsp lemon juice, 1 tsp salt
•PRESSURE COOK TOGETHER
•½ kg paalak (spinach), ¾ cup water
• 1" piece ginger – chopped, 3-4 flakes garlic- chopped, 1 green chilli – chopped.
•TOMATO PASTE
•2 tomatoes, ½" piece ginger, 1 green chilli, 3-4 flakes garlic


OTHER INGREDIENTS

• 2 tbsp Leonardo® Olive Pomace Oil, 3 onions – ground to a paste
•¼ tsp black pepper, salt to taste, ½ tsp garam masala.
•Seeds of 1 moti illaichi (brown cardamom) – crushed roughly
•Seeds of 1 chhoti ilaichi (green cardamom ) – crushed roughly.

Chop paalak leaves, discarding the stalks. Wash in plenty of water. Pressure cook paalak with all the ingredients to give one whistle. Keep on low flame for 5-7 minutes. Cool and blend in a mixer.

Slice tip of the mushroom stalk and wash to remove dirt. Boil 2 cups water with 1 tsp salt & lemon juice. Soak mushrooms in it for 5 minutes.


Heat 1 tbsp Oil. Add the drained mushrooms and stir fry for 4-5 minutes till the mushrooms loose their raw look and turn soft. Keep aside.

Grind tomatoes, ginger, green chilli and garlic to a paste.

Grind onions separately to a paste.

Heat 2 tbsp Oil. Add onion paste & cook till golden brown.

Add tomato paste. Cook till dry and oil separates.

Add black pepper, moti illaichi (brown cardamom), chhoti illaichi (green cardamom), salt to taste and ½ tbsp garam masala. Sauté for ½ minute.

Add spinach and cook for 4-5 minutes on low flame.

Add mushrooms. Cook for 2 minutes. Transfer to a serving dish.

Heat 1 tsp of Oil. Remove the pan from heat. Add ¼ tsp red chilli powder and pour the hot oil on the hot paalak. Server hot.