Mushroom and Spinach Manchurian

by Rita Vaz
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This is another delicious recipe prepared by my husband. We really enjoyed eating this with paratha and lemon rice.

Mushroom and Spinach Manchurian

Serves: 7-8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
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Ingredients

  • 450 gms Button Mushrooms
  • 100 gms Spinach
  • 3-4 tbsp Oil
  • 1 large Onion finely chopped
  • 2 Green Chillies finely chopped
  • 1 inch Ginger finely chopped
  • 4 cloves of Garlic finely chopped
  • 1/2 tsp Cumin Seeds
  • 4-5 tbsp Soy Sauce
  • 8 tbsp fresh Tomato puree
  • 1 tsp Tamarind pulp
  • 1 1/2 tsp Black pepper
  • 1 1/2 tsp Cornstarch
  • 1 tsp Ajinomoto (MSG) (Optional)
  • Salt to taste
  • Spring Onions for garnish

Instructions

  1. Wash and cut the mushroom into 1/4 inch slices
  2. Wash and roughly chop the spinach
  3. Heat oil in a wok or pan on medium flame, add cumin seeds and when it starts to splutter add ginger, garlic and green chillies. Fry for 1 min
  4. Add onion and fry on high flame until translucent
  5. Add tomato puree, little salt and fry stirring continuously for about 3 mins or until it is dry on medium to low flame
  6. Add soy sauce, tamarind pulp,  pepper powder and MSG (optional). Cook for 1 min.
  7. Add mushroom  and stir well to coat them with sauce, cover the pan and cook for 1 min
  8. Add spinach and mix. Cover and cook for 1 min
  9. In 1/2 cup cold water add cornstarch. Mix and add to the wok or pan. Stir and cook for 1 min
  10. Check salt, spice and soy sauce and add accordingly
  11. Garnish with spring onion greens, remove from flame
  12. Serve with chapatis, parathas or any type of rice dish
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