Palak mushroom curry | Palak mushroom recipe | How to make palak mushroom

Palak mushroom recipe aka palak mushroom curry is a healthy and comforting spinach mushroom recipe Indian which is frequently prepared in northern Indian houses. In this preparation, mushroom is cooked with spinach puree in onion, ginger-garlic and some spices. It is a versatile green curry that can be accompanied by flatbreads like roti, chapati, paratha or you can also pair up the healthy curry with rice items like steamed rice, jeera rice etc. It is a very simple and easy recipe which makes it easily adaptable to a regular diet.

About the recipe
Health Benefits of Spinach and Mushroom
Tips and Suggestions
How to make Palak Mushroom (step wise photos)
Recipe Card

Palak mushroom is a Hindi name and its name itself explains the recipe. The word Palak means spinach and mushroom is known to everyone. It is not a classic recipe and there is no hard and fast rule to prepare this dish. Palak mushroom is a spicy curry which can be prepared with mushrooms and either with finely chopped spinach or with spinach puree. It is a healthy vegan curry that is mostly relished with flatbread or rice.

This palak mushroom curry is a variation of the immensely popular Indian veg curry palak paneer. In this recipe, paneer is replaced with mushroom. Mushroom and spinach puree are both cooked together with some spices, onion and ginger-garlic. For extra flavour, I have given a tadka at the final stage of cooking which takes the dish to the next level.

A mushroom recipe plays a vital role in vegan and vegetarian food. Mushroom is considered one of the most popular vegetables in vegan and vegetarian dishes. In India, there are different ranges of mushroom recipes Indian that are frequently prepared in almost every Indian restaurant and house which makes mushrooms an inimitable part of Indian cuisine.

Mushroom is a very versatile vegetable. It is meaty in texture with a mild earthy flavour. Though mushrooms are quite popular among non-vegetarians but because of the meaty texture many vegetarian people don’t prefer to eat mushrooms as well. Mushrooms are very high in protein so most people try to add it to their diet.

The USP of mushrooms is that they get cooked very quickly. So, it is considered a perfect vegetable for busy working days. It is used in myriad recipes in different forms of cooking like baked, roasted, boiled, stir-fried, etc. other than in curries.

During my childhood days, palak ki sabji was considered a winter delicacy because fresh spinach leaves and green peas were only available in the winter season during those days. But nowadays spinach or palak is easily available throughout the year.

We all know the benefits of consuming green vegetables, but it is always very tough to add these healthy stuff to our kids’ diets. Palak mushroom recipe could be a great option to add spinach to kids’ regular diet. You can even prepare it by skipping chillies too. It gets prepared very quickly and can be a good option for your kid’s lunchbox with a pair of chapatis.

One day, I had both mushrooms and spinach in my refrigerator and was wondering what should I prepare with them. Then I surfed the internet and got to know about palak mushroom recipe. I found the dish pretty interesting and decided to prepare it in my way. Honestly, the dish came out very well and my family enjoyed it thoroughly. Now palak mushroom gravy has become our family’s hot favourite and it’s frequently prepared in my house.

Palak mushroom curry is a very simple and easy-to-make recipe. The difficulty level of cooking this recipe is very low which is perfect for beginners. It is prepared with very common ingredients which are readily available in an Indian Kitchen pantry. The best part of the recipe is that it gets prepared very quickly without investing much time.

Spinach aka palak: The primary ingredient of the recipe that is used as a puree to prepare the thick green curry.

Mushroom: Another most important ingredient of the recipe which adds bite and texture to the dish.

Onion & Ginger-Garlic: These are the most common ingredients used to give texture and to flavour the curry.

Green chillies: It adds a heaty taste and refreshing flavour to the dish.

Whole spices: I have used cinnamon sticks, cumin seeds and dry red chillies for the tempering of the dish.

Ground spices: I have used red chilli powder, garam masala powder and hing aka asafoetida for the recipe. All the spices are equally important to flavour up the curry.

Kasuri methi: It is added at the final stage of cooking to flavour up the curry.

Water: Water is used to blanch the spinach leaves and for the gravy to adjust consistency.

Salt: The most important ingredient which adds saltiness.

Oil: To cook the dish. You can use any edible oil for the recipe like vegetable oil, soya oil, sunflower oil, olive oil etc.

Ghee: I have used ghee aka clarified butter for the final tempering of the dish. If you like to go vegan then you can use oil instead of ghee.

Palak mushroom recipe with step-by-step photos and instructions have been provided in the ‘Instructions’ section. I have included all the tips and tricks below to make the recipe easier for you. But before directly jumping into the recipe, let me share a few interesting facts about the recipe and the hero ingredient of the recipe ‘Spinach’ and ‘Mushroom’.

• The nutrients present in spinach help to control our blood sugar level, blood pressure level and cholesterol level.
• The folic acid present in spinach is extremely beneficial for pregnant women.
• Spinach is low in carbs and full of fibre. They are extremely good for our digestive system and help to get rid of constipation.
• They are a great source of vitamins and minerals. The vitamin C present in spinach makes our skin healthy and glowing.
• Any leafy greens like Spinach are very beneficial for our eyesight too. The high level of chlorophyll present in Spinach is great for our vision.

• Mushrooms are rich in antioxidants and a great source of protein.
• It is good for the heart and helps in maintaining a healthy blood pressure level.
• It contains a good amount of vitamin B and vitamin D.

• Blanch the spinach leaves before making puree. It reduces its cooking time and helps to retain its green colour.
• Always use finely chopped onions for a better texture of the gravy.
• If you want to prepare the dish for kids then adjust the amount of chilli accordingly.
• Don’t skip kasuri methi from the recipe. It gives a nice flavour to the dish.
• I have given an extra tempering at the end of preparing this dish. It adds more flavour and taste to the curry. Don’t skip it.

To prepare the palak mushroom, first, wash the spinach leaves aka palak and blanch it for 2-3 minutes. Then immediately strain it and put it either in iced water or cold water to let the spinach cool down. Put the blanched spinach in the jar of a mixer grinder and make a smooth puree with it. Add some water if required.

Wash the mushrooms nicely and cut them into four pieces. Finely chop onions, ginger, garlic for the curry and keep them aside.

After this, put a pan on flame and add oil to cook. Once the oil is hot, temper the whole spices – cinnamon, cumin seeds and allow them to crackle.

Add chopped garlic and cook it over medium-low flame until it turns light golden.

Then add the chopped onions and cook them over medium flame for around 8-10 minutes.

Now, add chopped ginger, green chillies into the pan and give a nice stir. Cook it over low flame for 1-2 minutes until the raw smell goes away.

Now add the spinach puree to the pan and give a nice mix. Cook it over medium flame for 4-5 minutes. Stir it at regular intervals.

Now, add the mushrooms to the pan and give a nice mix. Add salt to the pan and mix it well. Cover the pan and cook it on low flame for another 8-10 minutes until the mushrooms shrink and release moisture. Stir in between.

Add some water for the gravy and stir it. Turn the flame high until the gravy starts boiling.

Then turn the flame to low and add garam masala powder, kasuri methi into the pan and mix it well. Now turn off the flame.

For the final tadka, take a pan and add ghee to it. Once the ghee is hot, add dry red chillies and allow them to change their colour to a darker shade then add chopped garlic into the pan and cook until it’s golden in colour. Then add hing, red chilli powder and mix it well. Turn off the flame and pour the tadka over mushroom palak curry. Mix the tadka well with the curry and now it is ready to serve.

Many palak recipes have already been shared in my previous post. You can check a few of them like

Palak paneer
Hariyali gobi
Chole palak recipe
Aloo palak ki sabji
Palak curry
Kala chana palak

..And Many more…

1 cup = 250 ml

• 400 grams Spinach
• 400 grams Mushroom, cut into 4 pieces
• 2 Onions, finely chopped
• ½ tablespoon Garlic, finely chopped
• 1 teaspoon Ginger, grated or finely chopped
• 2-3 green Chillies
• ½ teaspoon Cumin seeds
• 1 inch Cinnamon stick (Dalchini)
• 1 teaspoon Garam Masala powder
• ½ tablespoon Kasuri methi (Dried fenugreek leaves)
• 1 tablespoon Oil, for Cooking
• Salt to taste
• ¾ cup of Water for Gravy

• 1 teaspoon Ghee aka clarified butter
• 1 teaspoon Garlic, finely chopped
• 2-3 dry red Chilli
• ¼ teaspoon Hing aka Asafoetida
• 1 teaspoon red Chilli powder

1. Wash 400 grams of palak or spinach leaves thoroughly in running water. Use only the spinach leaf and discard the stems.
2. Take a pan and add water to boil. Add the spinach to the boiled water and boil it for 3-4 minutes. Strain the spinach.
3. Immediately put the spinach leaves either in cold water or iced water to cool down. This step helps to preserve the green colour of spinach.
4. Transfer the spinach leaves into a jar of a mixer grinder. Close the lid and pulse it to a smooth puree. Keep the puree aside.
5. Now put a pan on flame and allow it to become completely dry. Then add 1 tablespoon oil into the pan.
6. Once the oil is hot, add the whole spices – 1-inch cinnamon stick, ½ teaspoon cumin seeds and allow them to crackle.
7. Add ½ tablespoon chopped garlic and cook it over medium-low flame until it turns light golden.
8. Add the chopped onions and cook them over medium flame for around 8-10 minutes.
9. Add 1 teaspoon chopped ginger, 2-3 green chillies into the pan and give a nice stir. Cook it over low flame for 1-2 minutes until the raw smell goes away.
10. Now add the spinach puree (Step 4) into the pan and give a nice mix. Cook it over medium flame for 4-5 minutes. Stir it at regular intervals.
11. Now, add 400 grams of mushrooms to the pan and give a nice mix.
12. Add salt to the pan and mix it well. Cover the pan and cook it on low flame for another 8-10 minutes until the mushrooms shrink and release moisture. Stir in between.
13. Add ¾ cup water for the gravy and stir it. Turn the flame high until the gravy starts boiling.
14. Turn the flame to low and add 1 teaspoon garam masala powder, ½ tablespoon kasuri methi into the pan and mix it well. Now turn off the flame.
15. For the final tadka, take a pan and add 1 teaspoon of ghee to it.
16. Once the ghee is hot, add dry red chillies and allow them to change their colour to a darker shade.
17. Add 1 teaspoon chopped garlic into the pan and cook until it’s golden in colour.
18. Add ¼ teaspoon hing, 1 teaspoon red chilli powder and mix it well.
19. Turn off the flame and pour the tadka over mushroom palak curry.
20. Mix the tadka well with the curry and now it’s ready to serve.

Transfer the palak mushroom into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the north Indian delicacy.

Palak mushroom curry | Palak mushroom recipe | How to make palak mushroom

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• 400 grams Spinach
• 400 grams Mushroom, cut into 4 pieces
• 2 Onions, finely chopped
• ½ tablespoon Garlic, finely chopped
• 1 teaspoon Ginger, grated or finely chopped
• 2-3 green Chillies
• ½ teaspoon Cumin seeds
• 1 inch Cinnamon stick (Dalchini)
• 1 teaspoon Garam Masala powder
• ½ tablespoon Kasuri methi (Dried fenugreek leaves)
• 1 tablespoon Oil, for Cooking
• Salt to taste
• ¾ cup of Water for Gravy

For the 2^nd tadka

• 1 teaspoon Ghee aka clarified butter
• 1 teaspoon Garlic, finely chopped
• 2-3 dry red Chilli
• ¼ teaspoon Hing aka Asafoetida
• 1 teaspoon red Chilli powder

Instructions

1. Wash 400 grams of palak or spinach leaves thoroughly in running water. Use only the spinach leaf and discard the stems.
2. Take a pan and add water to boil. Add the spinach to the boiled water and boil it for 3-4 minutes. Strain the spinach.
3. Immediately put the spinach leaves either in cold water or iced water to cool down. This step helps to preserve the green colour of spinach.
4. Transfer the spinach leaves into a jar of a mixer grinder. Close the lid and pulse it to a smooth puree. Keep the puree aside.
5. Now put a pan on flame and allow it to become completely dry. Then add 1 tablespoon oil into the pan.
6. Once the oil is hot, add the whole spices - 1-inch cinnamon stick, ½ teaspoon cumin seeds and allow them to crackle.
7. Add ½ tablespoon chopped garlic and cook it over medium-low flame until it turns light golden.
8. Add the chopped onions and cook them over medium flame for around 8-10 minutes.
9. Add 1 teaspoon chopped ginger, 2-3 green chillies into the pan and give a nice stir. Cook it over low flame for 1-2 minutes until the raw smell goes away.
10. Now add the spinach puree (Step 4) into the pan and give a nice mix. Cook it over medium flame for 4-5 minutes. Stir it at regular intervals.
11. Now, add 400 grams of mushrooms to the pan and give a nice mix.
12. Add salt to the pan and mix it well. Cover the pan and cook it on low flame for another 8-10 minutes until the mushrooms shrink and release moisture. Stir in between.
13. Add ¾ cup water for the gravy and stir it. Turn the flame high until the gravy starts boiling.
14. Turn the flame to low and add 1 teaspoon garam masala powder, ½ tablespoon kasuri methi into the pan and mix it well. Now turn off the flame.
15. For the final tadka, take a pan and add 1 teaspoon of ghee to it.
16. Once the ghee is hot, add dry red chillies and allow them to change their colour to a darker shade.
17. Add 1 teaspoon chopped garlic into the pan and cook until it's golden in colour.
18. Add ¼ teaspoon hing, 1 teaspoon red chilli powder and mix it well.
19. Turn off the flame and pour the tadka over mushroom palak curry.
20. Mix the tadka well with the curry and now it’s ready to serve.