Ingredients
- ½ kg Spinach
- 150 gm Mushrooms
- 170 ml milk
- 2 tablespoon butter
- 2 small onions, chopped
- A pinch of nutmeg powder
- 1 tablespoon thick cream
- Salt to taste
- Pepper to taste
- ¼ teaspoon sugar
Method
- Clean spinach by removing all its woody stalks and wash the leaves in running water.
- Drain it and place it a pan with water in moderate heat for 3-4 minutes.
- Take it off the pan, and grind it to make a smooth puree.
- Wash mushrooms in running water. Cut them into two pieces each.
- Add butter in the pan, add onions and fry till golden.
- Add mushrooms and cook for a minute. Stir it occasionally.
- Add milk gradually, and keep stirring till it’s a smooth paste.
- Mix spinach puree, salt, pepper, sugar nutmeg powder and cook over slow flame till it becomes a bit thick.
- Pour in a serving dish and garnish with thick cream.
- Serve with hot paranthas or nan.
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