Palak Mushroom Matar curry is a vegetarian dish from the Indian subcontinent, made with paneer or cottage cheese in a thick paste made with pureed spinach and seasoned with ginger, garlic, and other spices. This Spinach Curry With Mushroom & Tofu is exactly the same, the only difference is that I have added tofu. To make this curry healthier I have added soybean flour.
Soy flour can be used coarsely powdered as a thickening agent in gravies and sauces, or it can be added, finely powdered, to baked goods. Soya flour is extremely rich in protein, so it can be added to any food to enhance its nutritional content. It is often used in commercial products such as crisps and sausages. For the home cook, it is valuable for baking, making flatbreads, and thickening sauces.
Palak Tofu Mushroom Curry | Spinach Curry With Mushroom & Tofu | Recipe with Soybean Flour
Spinach is one of our favorite greens. I do make spinach recipes very often during the winter season. As you know that spinach is very healthy and nutritious. Actually spinach is very bland, but if it is cooked properly and combined with other ingredients properly then it tastes delicious.
Tofu – 300 gms (chopped into small cubes)
Mushrooms – 300 gms
Spinach – 500 gms
Frozen peas – 3/4 cup
Finely chopped onion – 1 big
Finely chopped tomato – 1 big
Finely chopped garlic – 5
Finely chopped ginger – 1 inch
Finely chopped green chili – 2
Soybean Flour – 2 tbsp
Oil – 2 tbsp + 2 tbsp
Cumin – 1 tsp
Red chili powder – 1/2 tsp
Greek yogurt – 2 tbsp
Coriander powder – 2 tbsp
Fresh coriander leaves – 150 gms
Himalayan pink salt to taste
Ghee – 1 tbsp
- Wash and clean mushrooms then cut into half. Then boil 2 cups of water in a saucepan and add chopped mushrooms. Boil it for 10 minutes and then strain it. Keep it aside.
- Remove stems from the spinach and wash thoroughly in running water. Blanch spinach in boiling water for 4 minutes. After 4 minutes add one small bunch of coriander leaves and boil for 2 minutes.
- Now transfer boiled spinach into ice-cold water to retain the green color. Keep it aside.
- Heat oil in the same pan on low flame and add cumin. Allow it to crackle.
- Add green chilli, ginger, garlic and cook for 5 minutes on the medium-low flame. Then add chopped onions and sauté on a medium flame until translucent.
- Then add tomato with little salt and cook for 5 minutes (covered). Now switch off the gas and allow masala to cool down.
- Sauteing vegetables and tofu – Heat oil in the same pan and add masalas ( ingredients under Sauteing veggies masala). Then add boiled mushrooms, peas and cubes of tofu). Saute for 5 minutes on low heat. Then keep it aside.
- In a grinder add prepared tomato onion masala ( step 5 + step 6) with blanched spinach and coriander leaves. Add little water and make a smooth puree.
- In a sme pan add 2 tbsp of oil and add red chilli powder, coriander powder and soybean flour. saute on low heat with little water for 2 minutes.
- Lower the heat and add coriander powder, red chili powder, chaat masala with little water and cook until masala for 2 minutes.
- Then add spinach and masala puree ( step 8). Mix well and add 2 tbsp of greek yogurt. Cook for 5 minutes on low heat.
- After 5 minutes add sauteed veggies (step 7) and tofu into curry. Allow to cook for another 5 minutes.
- Add one tbsp of ghee and its ready to serve.