Creamy Mushroom And Spinach Millet Bowl Recipe

About this recipe

Indulge in a creamy millet bowl loaded with sautéed mushrooms, vibrant spinach, and a blend of Indian spices for a comforting and nutritious lunch.

Ingredients

• 500 g Whole Farm Premium Kangni/Foxtail Millet - 500 G
• 1 pack Mushrooms Button
• 250 g Spinach
• 400 ml Coconut Cream
• 500 g Onion
• 100 g Garlic
• loose Ginger
• 50 g Cumin Powder
• - Coriander Powder
• - Red Chilli
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds
• 200 ml Mustard Oil
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse the millet thoroughly and soak it in water for 10 minutes.
2. 2. Heat oil in a pan and add mustard seeds; let them splutter for a few seconds.
3. 3. Finely chop onion, garlic, and ginger, then sauté them in the pan until golden brown.
4. 4. Add cumin, coriander, turmeric, and red chili powder, cooking for 1 minute to release the aromas.
5. 5. Slice the mushrooms and add to the pan, stirring until they soften and release their juices.
6. 6. Chop the spinach and mix it into the pan, cooking until wilted and vibrant green.
7. 7. Drain the millet and add it to the pan with 300 ml of water, along with salt.
8. 8. Cover and simmer for 15 minutes, stirring occasionally, until the millet is tender and absorbs the liquid.
9. 9. Stir in the coconut cream and let it cook for an additional 3 minutes for a creamy consistency.
10. 10. Adjust seasoning to taste and serve warm in bowls.