Saag Mushrooms | Palak(Spinach) Mushroom Curry Recipe

Saag Mushrooms | Palak(Spinach) Mushroom Curry

As the sun sets, leaving behind golden hues in the dark sky, I am eager to go home… Go home to my two special men who complete my life and make it so much happier and fun to live!

As soon as we step inside our home, we are greeted by our pure white kitchen dotted with splashes of reds and greens here and there. We slip off our shoes and tread through glossy ceramic tiles, feeling the cold that seeps from the floor… at the other end of the kitchen is our little wooden dining table, with mismatched chairs with soft cushions. Underneath the table is soft, deep, colourful rug and we gratefully sinking our cold feet into it, drawing its warmth and softness! This is where we sit, talking about our day and sipping hot, creamy coffee or warm milk for Lil Dumpling! And then we begin cooking our dinner, sometimes it’s me and some other time it’s HD.

Saag Mushrooms | Palak(Spinach) Mushroom Curry

While I get busy with chopping the veggies and stirring the pan or pots, Lil Dumpling sits on the floor either stirring the wooden spoon on big plastic containers or putting the lids on assorted containers of different shape and sizes. He loves to watch me cooking in the kitchen, the clang of pots and pans and the aroma wafting from sizzling hot curries. He likes the buzz of the busy kitchen and be a part it. I love to watch different emotions play on his face, wonder, curiosity, joy, and sometimes fear too at the unexpected noise like pressure cooker whistle. The sparkle in his eyes as I add colourful ingredients to pot and stir them is going to stay with me till my last breath.

Cooking has always been therapeutic to me. These days I spend less time in kitchen, but cooking still rules the list of things I love to do for myself! I have come a long way from the days where I would cook fancy and elaborate meals with complex flavours and ingredients. These days I cook things are simple and yet flavourful. I like to use the ingredients that are packed with nutrition as Lil Dumpling loves to eat what I cook. So I choose the ingredients carefully and introduce him to new flavours, taste, and texture.

Creamy, delicious and packed with nutrition: Saag Mushrooms | Palak(Spinach) Mushroom Curry

Last night I happened to cook this simple Saag Mushrooms or Palak(Spinach) Mushroom Curry. It has some simple ingredients and yet it bursts with complex flavours. Combination of mushrooms and spinach is something that I have done before. But this time I decided to puree the spinach along with some fresh herbs and spices. It not only helped in reducing the time taken for cooking, but also gave this Saag Mushrooms or Palak(Spinach) Mushroom Curry a beautiful and creamy texture. If you are not too fond mushrooms, substitute them with some boiled and cubed potatoes or with tofu or paneer. There was no need to use garam masala as the whole spices used were strong enough to lift the spice level along with few green chillies. All in all, this recipe is a keeper as Lil Dumpling literally licked his spoon and then finger clean! Every mothers dream, isn’t it? :)

Button Mushrooms for Saag Mushroom Curry

Spinach Puree for Saag Mushroom Curry

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Saag Mushrooms or Palak Mushroom Curry (Button mushrooms cooked in creamy spinach gravy)
Prep Time: 5-10 mins
Cooking Time: 15-20 mins
Serves: 5-6 People
Recipe Level: Easy/Beginner
Spice Level: Medium
Shelf Life: 3 days in refrigerator and up to 2 weeks in the freezer
Serving Suggestion: With plain or flavoured Basmati rice or with any Indian flat bread

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Ingredients:
15-20 Button Mushrooms, wiped clean and quartered
1 large Onion, finely chopped
1 tsp Jeera/Cumin Seeds
1 tsp Dhania/Coriander Powder
½ tsp Garam Masala (Optional)
1 tbsp Lemon/Lime Juice (Adjust acc to taste)
1 tbsp Oil
Salt to taste


For Palak/Spinach Puree:
1 large bunch Spinach (approx 4-5 packed cups), washed and roughly chopped
1 inch Ginger, peeled
1-2 Green Chillies (Adjust acc to taste)
1 inch Cinnamon
4 Green Cardamoms
4 Cloves
1 Star Anise (Optional)
¼ cup Coriander Leaves, roughly chopped

Saag Mushrooms | Palak(Spinach) Mushroom Curry

Saag Mushrooms | Palak(Spinach) Mushroom Curry

Method:

1. Grid all the ingredients listed under Palak/Spinach Puree to smooth paste without adding any water. Keep it aside till needed.
2. Heat oil in a pan and add cumin seeds to it. When it starts to sizzle and change colour, add finely chopped onions. Cook till onions turn golden brown, about 2 minutes.
3. Next add button mushrooms and stir fry them till water starts to leave, about 3 minutes.
4. Mix in spinach puree and give it a good mix. Add ½ cup water, garam masala (if using), coriander powder and salt to taste and mix them well.
5. Cover and let it cook for 7-10 minutes. Add little more water if you find the gravy too thick and adjust the seasoning.
6. Switch off the gas and add lemon/lime juice to taste and serve this Saag Mushrooms or Palak Mushroom Curry with rice or any Indian flat bread and devour!

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Sia’s Notes:

• You can also add few mint leaves while grinding the spinach puree for different flavour.
• You can also add few cashew nuts when making the spinach puree which will not only give smooth texture but also helps in thickening the gravy.
• Addition of garam masla is optional as the whole spices are used when preparing the spinach gravy.
• You can substitute mushrooms with Tofu or Paneer or Potatoes (boiled) for different flavours.  
• When cooking for kids, reduce or entirely skip the use of green chillies as the heat from whole spice is enough to lift the flavours.