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
Step By Step Photo Instructions:
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.
Did you try this palak mushroom recipe? I’d love to hear about it! Leave a review in the comment section below.
Palak Mushroom
Ingredients
- 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 Gravy:
- 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
- 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.
- 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.
MOR
Absolutely delicious! Many thanks Kanan!
Kanan Patel
You're welcome.
thomas
Really enjoyed the taste. I've tried a few different recipes and this is tops.
Kanan
Very glad to know that you enjoyed.