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.
Method:
* 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 Leonardo® Olive Pomace 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 Leonardo® Olive Pomace 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 Leonardo® Olive Pomace Oil. Remove the pan from heat. Add ¼ tsp red chilli powder and pour the hot oil on the hot paalak. Server hot.
