Palak mushroom curry recipe - This is Indian style of curry made with spinach and mushrooms.
Spinach is one of our favorite greens. I do make spinach recipes very often during the winter season. As you know that spinach is very healthy and nutritious. Actually spinach is very bland, but if it is cooked properly and combined with other ingredients properly then it tastes fantastic. Trust me, try any one of my spinach gravy recipes (aloo palak, palak paneer, chana palak, corn palak), you will sure love the spinach.
Mushroom is also full of nutrients like spinach. So combination of these two is very healthy. As being vegetarian, mushroom is one of good sources of protein for us. If you don’t know, mushrooms contain more than twice the amount of protein as other vegetables. Thus, I include mushrooms in my diet by making recipes.
Mushrooms are cooked with few basic spices and added to the spinach gravy.
The gravy is made from spinach, onion, tomato. Also cashew nut paste is added to make the gravy creamy and smooth.
Check out other mushroom recipes
Mushroom curry // Kadai mushroom // Matar mushroom // Mushroom pulao
How to make palak mushroom curry recipe (Step by Step Photos):
1) First soak cashews in warm water and keep it aside for 10 minutes. Meanwhile prepare the spinach paste. Heat 1 tablespoon of oil in a pan on medium heat. Once hot add onion, green chili, ginger and garlic.
2) Cook till onions are translucent.
3) Then mix in tomatoes.
4) Cook till tomatoes are soft.
5) Add washed spinach leaves. I don’t mind keeping the stems as long as clean and tender.
6) It will get wilted within 2-3 minutes. Switch off the stove and let it cool a bit.
7) Once cooled, grind into smooth paste.
8) Also make paste from soaked cashew nuts.
9) Wipe out the pan using paper towel if there is any moisture. Heat another 1 tablespoon of oil in the same pan on medium heat. Once hot add cumin seeds and let them sizzle.
10) Then add mushrooms and salt.
11) Saute for 2 minutes. Then mix in coriander powder and red chili powder. As it cooks mushroom leaves water and will continue to cook in its own water.
12) Saute till cooked and tender.
13) Then add prepared spinach puree.
14) Mix well and let it come to a boil. Adjust the gravy consistency by adding water.
15) Then add cashew nut paste.
16) Stir well to combine.
17) Lastly add garam masala and kasoori methi. Slightly crush the methi between your plam and then add.
18) Mix well and it is ready to serve.
Variations:
- For making this spinach mushroom curry, I have used white button mushrooms, you can use any other variety of your choice.
- Cashew nut paste gives creamy texture to the gravy, It is optional though. Instead you can add heavy cream.
Serving suggestions: Serve with plain rice or jeera rice. This can be served with roti/phulka or plain paratha, naan or ajwain paratha.
Palak mushroom recipe
Ingredients
For cashew nut paste:
- 8-10 Cashew nuts
- 2 tablespoons Warm water
For spinach paste:
- 1 tablespoon Oil
- ½ cup Red onion roughly chopped
- ½ inch Ginger chopped
- 2 cloves Garlic chopped
- 1 Green chili chopped
- 1 small or ½ cup Tomato roughly chopped
- 2 cups Spinach (Palak) packed, washed
For palak mushroom recipe:
- 1 tablespoon Oil
- ½ teaspoon Cumin seeds
- 3 cups Mushrooms chopped or sliced
- Salt to taste
- ½ teaspoon Coriander powder
- ½ teaspoon Red chili powder
- ½ teaspoon Garam masala
- 1 teaspoon Kasoori Methi (Dried fenugreek leaves) lightly crushed
Instructions
Making cashew and spinach paste:
- First soak cashews in warm water and keep it aside for 10 minutes.
- Meanwhile prepare the spinach paste. Heat 1 tablespoon of oil in a pan on medium heat.
- Once hot add onion, green chili, ginger and garlic.
- Cook till onions are translucent.
- Then mix in tomatoes. Cook till tomatoes are soft.
- Add washed spinach leaves. It will get wilted within 2-3 minutes.
- Switch off the stove and let it cool a bit.
- Once cooled, grind into smooth paste.
- Also make paste from soaked cashew nuts.
Making palak mushroom recipe:
- Wipe out the pan using paper towel if there is any moisture.
- Heat another 1 tablespoon of oil in the same pan on medium heat.
- Once hot add cumin seeds and let them sizzle.
- Then add mushrooms and salt. Saute for 2 minutes.
- Then mix in coriander powder and red chili powder. As it cooks mushroom leaves water and will continue to cook in its own water. Saute till cooked and tender.
- Then add prepared spinach puree. Mix well and let it come to a boil. Adjust the gravy consistency by adding water.
- Then add cashew nut paste. Stir well to combine.
- Lastly add garam masala and kasoori methi.
- Mix well and simmer for 2 minutes.
- Turn off the stove.
what is the difference btvin making palak puree soaked in hot water and this oil soarted puree
Taste-wise, not much difference.
But if you have health issue (e.g. kidney stone, kidney disease, low oxalate diet) then the spinach (or any vegetable which is high in oxalate) should be blanched. So the excess oxalate will be removed through the water.
This is scrumptious, and I didn't change a thing! Thank you.
glad to know you liked.
great recipe, tried it loved it. thanks!
good to know.
I tried this receipe too and it tasted good.
Glad to hear that you liked.
I have tried this recipe and it turned out awesome even without tomato!
Good to hear that.Thank you for the feedback