Dum Palak Mushroom Paneer – Paneer and mushroom are combined with spinach and cooked in dum. The result is unbelievable with soft, succulent pieces of paneer and tender, juicy mushrooms.
Dum Palak Mushroom Paneer recipe with video and step by step photos. Try this deliciously different version of palak paneer. Paneer and mushroom are combined with spinach and cooked in dum. The result is unbelievable with soft, succulent pieces of paneer and tender, juicy mushrooms.
I got this idea of dum cooking palak paneer from a cookery show that was aired almost 10 years ago. In the original recipe, clay pot was used for dum cooking. That recipe is entirely different from what I have posted here. Chopped spinach, cashew paste, almond paste, ghee etc. was used in the original recipe. I just took the idea of dum cooking and used my recipe. I have used aluminium foil for dum cooking here. If you do not have aluminium foil, cover the pan with a tight-fitting lid and use chapati dough for sealing. Serve this delicious dum palak mushroom paneer with any indian flatbread, pulao or steamed rice.
Dum Palak Mushroom Paneer Recipe:
Cuisine : North Indian
Category : Side dish for roti / rice
Makes : 4 servings
Preparation Time : 15 min
Cooking Time : 35-40 min
Click the below video to learn how to make dum palak mushroom paneer.
- 1 big bunch Palak
- 150 g Paneer, cubed
- 200 g Mushrooms, cubed
- 1 Onion, finely chopped
- 1 Tomato, finely chopped
- 2 Green Chillies, slit
- 1 tbsp Ginger Garlic Paste
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Garam Masala
- 1/8 tsp Pepper Powder
- 2 Cardamom
- 2 Cinnamon Sticks
- 3 Cloves
- 1 tsp Kasoori Methi
- 2 tbsp Milk or 1 tbsp Fresh Cream
- 1 tbsp Oil
- 1 tbsp Butter
- Salt as required
- Aluminium Foil for covering the pan
1. Pick out the rotten palak leaves and remove thick, fibrous stalks. Wash the leaves in water thoroughly. Immerse the palak leaves in water and keep it aside for 5-10 min. Sand and other dirt particles will settle down. Repeat this process until the dirt is removed completely. Transfer the leaves to a colander to drain the excess water.
2. Blanch the spinach in hot water for 2 minutes. Take the leaves out and put them immediately in cold water (preferably ice cold) for sometime. This is done to prevent further cooking of the leaves so that the green colour of the leaves is retained. Keep it aside for 3-4 minutes.
3. Drain the water and take the spinach in a blender. Blend until smooth.
4. Heat oil and butter in a pan.
5. Add the cinnamon, cloves and cardamom. Fry for 3-4 seconds.
6. Add the chopped onion. Sprinkle some salt and fry till they become translucent.
7. Now add the ginger garlic paste and fry till the raw smell goes off completely.
8. Add the slit green chillies and fry for a minute.
9. Add the chopped tomato.
10. Fry till the tomatoes become soft and mushy.
11. Add the cubed mushrooms.
12. Cook till they become soft.
13. Add coriander powder, cumin powder, red chilli powder, pepper powder, garam masala powder and salt.
14. Fry till the raw smell goes off completely.
15. Now add the spinach puree and mix well.
16. Add in the cubed paneer.
17. Mix gently.
18. Crush kasoori methi between your palms and add to the gravy.
19. Cover the pan with aluminium foil. Seal the edges tightly so that there is no leakage of air.
20. Cover the pan with a tight-fitting lid and cook for 15 min over low heat.
21. After 15 min, open the lid and remove the aluminium foil. Mix the gravy gently taking care not to break the paneer pieces.
22. Add the milk or fresh cream.
23. Mix gently and switch off the heat. Dum palak mushroom paneer with soft, succulent pieces of paneer and tender, juicy mushrooms is ready to be served. Serve with any indian flatbread, pulao or steamed rice.