Palak Mushroom

🔥 Prep

• Clean 200 g button mushrooms, slice them thinly.
• Rinse 250 g spinach, discard stems, roughly chop.
• Peel and finely chop 1 pc onion.
• Peel and mince 5 cloves garlic.
• Peel and grate 1 tsp ginger (about a small piece).
• Measure 1 tbsp cream, 1.5 tbsp oil, and 1 tsp salt into small bowls.

🔥 Cook

• 1. Heat 1.5 tbsp oil in a skillet over medium-high heat until shimmering.
• 2. Add the chopped onion and sauté for 3 minutes until translucent.
• 3. Stir in the minced garlic and grated ginger; cook for 30 seconds until fragrant.
• 4. Add the sliced mushrooms, increase to medium heat, and cook for 5 minutes, stirring occasionally, until they release moisture and begin to brown.
• 5. Add the chopped spinach and 1 tsp salt; toss and cook for 2 minutes until the spinach wilts.
• 6. Reduce heat to low, pour in 1 tbsp cream, stir well, and simmer for 2 minutes to let the sauce thicken slightly.
• 7. Taste and adjust salt if needed; remove from heat and let rest for 1 minute before serving.

🔥 Serve

• Transfer the palak mushroom to a serving bowl and optionally drizzle a little extra cream on top.
• Garnish with freshly chopped cilantro or a squeeze of lemon juice if desired.
• Serve hot with warm naan, roti, or steamed basmati rice.