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Hara Bhara Khumb
Author:
EasyRecipes .
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Spinach, tomato and mushrooms make an unbeatable and nutritious combination!
Ingredients
- For the mushrooms
- 2½ cups mushrooms (khumb) , cut into halves
- 2 tsp lemon juice
- ½ tsp butter
- 2 tsp salt
- For the spinach paste
- 4 cups chopped spinach (palak)
- 25 mm. (1") piece of ginger (adrak)
- 2 green chillies
- 3 to 4 garlic (lehsun) cloves
- To be ground into a tomato paste
- 4 big tomatoes
- 25 mm. (1") piece of ginger (adrak)
- 2 green chillies
- 3 to 4 garlic (lehsun) cloves
- For the tempering
- ½ tsp chilli powder
- 1 tsp ghee
- Other ingredients
- 1½ cups roughly chopped onions
- ½ tsp garam masala
- 1 big cardamom (badi elaichi) , crushed
- 1 cardamom (elaichi) , crushed
- 2 tsp oil
- salt to taste
Instructions
- For the mushrooms
- Boil 3 cups of water and add lemon juice and salt. Remove from the flame and soak the mushrooms in it for 5 to 6 minutes. Drain and discard the water.
- Heat butter in a non-stick pan and sauté the cooked mushrooms in it for a while. Keep aside.
- For the spinach paste
- Mix all the ingredients for the spinach paste with 1 cup of water and bring to a boil.
- Cool and grind to a fine paste. Keep aside.
- How to proceed
- Blend the onions to a smooth paste.
- Heat the oil in a non-stick pan, add the onion paste and fry it till light brown in colour.
- Add the prepared tomato paste and cook till oil separates.
- Add big cardamom, cardamom, garam masala and salt and fry for a while.
- Add the spinach paste to it and cook it for another 2 to 3 minutes.
- Add the mushrooms and mix well. Remove it in a serving dish and keep aside.
- Heat ghee in a non-stick pan, remove from the flame and add red chilli powder to it.
- Pour the tempering immediately on the vegetable and serve hot.
