By:Dr.Sirisha Potluri:
Ingredients :
• 1 /2 a pound of spinach leaves
• 1 big tray of mushrooms ( Costco size)
• 2 medium size tomatoes
• 1 big onion
• 6-8 garlic cloves thinly chopped
• 2 inches ginger piece grated
• 4-5 green chili’s thinly diced
• 2 teaspoons coriander seed powder
• 2 teaspoons cumin seed powder
• 1 teaspoon of red chili powder
• 2 tablespoons of plant yogurt
• 1-2 medjool dates
• 1 teaspoon of turmeric
• 1/2 teaspoons of black pepper powder
• 1-2 cups of fresh cilantro
• 2-3 tablespoons of raw cashews soaked overnight!
• 1 teaspoon of dried fenugreek leaves ( kasuri methi)
• 1 teaspoon of fennel seeds
• Juice of 1 lemon.
Instructions:
• Heat a thick bottom pan and add cumin seeds , bay leaves, garlic diced onion, grated ginger in that order.
• Sauté onions with spices for 2-3 minutes on medium to high heat, then add diced tomatoes, dried methi leaves,turmeric, cumin and coriander seed powders, fennel seeds and chili powder too! Let this all cook for 4-5 minutes!
• Now lower the heat and add whisked plant yogurt.
• Now slowly add spinach and mix everything well and let it cook for 3-4 minutes. Add cilantro too and grate a little bit of nutmeg in.
• Now blend the above mix of spinach and tomatoes along with soaked cashews and medjool dates( leave some for garnish) in a high speed blender ( remove bay leaves while grinding)
• Don’t blend into a smooth paste, it tastes and looks good if has little texture.
• We can use the same spinach gravy to make palak tofu.
Preparing Mushrooms!
• Wash the mushrooms off all the dirt and cut them into big slices!
• Expose them to direct or indirect sunlight for at least 20 minutes to absorb Vitamin D from sun!
• Heat a thick bottom pan and add these mushrooms, and add 1 teaspoon of turmeric and 1 teaspoon of red chili powder
• Cook on medium to high heat for 3-4 minutes
• Now add the spinach gravy onto mushrooms and cook them together for 2-3 minutes
• Off the stove and add 1-2 teaspoons of lemon juice and salt to taste( optional)
Serve with chapathi, sweet potato flat bread, brown rice, quinoa, etc.
