spinach mushroom sabzi recipe | palak mushroom curry | healthy palak vegetable sabzi |

by Tarla Dalal

Spinach Mushroom Sabzi, Palak Mushroom Recipe

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about spinach mushroom sabzi▼

spinach mushroom sabzi step by step recipe▼

what is spinach mushroom sabzi made of ?▼

making spinach purée▼

making spinach mushroom sabzi▼

pro tips for spinach mushroom sabzi▼

calories of spinach mushroom sabzi▼

spinach mushroom sabzi recipe | palak mushroom curry | healthy palak vegetable sabzi | with 35 amazing images.

spinach mushroom sabzi is a delicious North Indian curry. Learn how to make healthy palak vegetable sabzi.

The spinach mushroom sabzi is a luxuriant dish that vibrates with the effect of spices, whole and ground.

The contrasting textures of mushrooms and spinach make the spinach mushroom sabzi a delight to chew while the addition of fresh cream gives it a lusciously rich mouth-feel.

You must take care not to over-cook the mushrooms as they will shrink and lose their nice texture.

A range of spices and spice powders come together with ingredients like ginger, garlic, tomatoes and onions to give this palak mushroom curry its remarkable flavour and aroma.

Diabetic, heart issues or on weight loss, then try palak mushroom curry with some homemade tandoori roti.

spinach mushroom sabzi is rich in Vitamin A, Vitamin C, Folic acid, Vitamin B2. 81 calories per serving for spinach mushroom sabzi.

spinach mushroom sabzi is perfect for an Indian lunch tiffin box with rotis.

You could also serve spinach mushroom sabzi hot with aloo paratha, paneer kulcha or naan.

Enjoy spinach mushroom sabzi recipe | palak mushroom curry | healthy palak vegetable sabzi | with step by step photos.

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Spinach Mushroom Sabzi, Palak Mushroom Recipe recipe - How to make Spinach Mushroom Sabzi, Palak Mushroom Recipe

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Preparation Time: 25 mins Cooking Time: 15 mins Total Time: 40 mins 4Makes 4 servings
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Ingredients

For Spinach Mushroom Sabzi
6 cups chopped spinach (palak)
2 cups mushroom (khumbh) cubes
2 tsp oil
1 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
1 bay leaf (tejpatta)
1 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1/2 tsp green chilli paste
1/2 cup finely chopped onions
1/4 cup finely chopped tomatoes
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
1 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
1 tbsp fresh cream

Method

For spinach mushroom sabzi

To make spinach mushroom sabzi we will first make spinach purée. Take a deep pan, add water to it and put it on the boil. Add the chopped spinach. Mix well and cook for 2-3 minutes.
Drain. Hold the strainer below cold water to refresh the spinach. Once cooled, transfer the spinach leaves in a blender to make spinach purée.
Heat the oil in a deep non-stick kadhai, add the cumin seeds and cook for a few seconds. Add cloves, bay leaf, garlic paste, ginger paste and green chilli paste, onions and sauté on a medium flame for 2 minutes.
Add the tomatoes and sauté on a medium flame for 1 to 2 minutes.
Add the mushrooms and sauté on a medium flame for 1 to 2 minutes.
Add the spinach purée, dried fenugreek leaves, garam masala, chilli powder, coriander-cumin seeds powder, fresh cream and salt, mix well.
Cook on a medium flame for 2 minutes, while stirring occasionally.
Serve spinach mushroom sabzi hot with tandoori roti.

Spinach Mushroom Sabzi, Palak Mushroom Recipe recipe with step by step photos

like spinach mushroom sabzi

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what is spinach mushroom sabzi made of ?

what is spinach mushroom sabzi made of ? See below image of list of ingredients for spinach mushroom sabzi.

making spinach purée

Take a deep pan, add water to it and put it for boiling. Add salt at this stage if you wish to. Adding salt while boiling vegetable helps in cooking the vegetable faster as salt raises the temperature of the water and it also retains the color. See detailed recipe on how to make spinach purée. If you know how to make spinach purée then just make 1 1/2 cups and proceed with the recipe.
Once the water comes to boil, add the washed 6 cups chopped spinach (palak).
Mix well and cook for 2-3 minutes or till the spinach leaves get tender. Do not over cook the leaves as it might loose the color. Switch off the flame.

Drain the water using a strainer. Throw the water away.
Hold the strainer below cold water to refresh the spinach and drain well. Alternatively you can plunge the leaves in a bowl of ice cold water. This step is known as refreshing, it is done to retain the colour of the vegetable and it also halts the process of cooking.
Once cooled, transfer the spinach leaves in a blender to make spinach purée.
Blend it well till it is smooth. This recipe uses 6 cups of chopped spinach and makes approx. 1 1/2 cups of spinach purée.

making spinach mushroom sabzi

To make spinach mushroom sabzi recipe | palak mushroom curry | healthy palak vegetable sabzi | heat 2 tsp coconut oil or in a deep non-stick kadhai. Use coconut oil for a healthier diet.

Add 1 tsp cumin seeds (jeera).
Cook for a few seconds and let the seeds crackle.
Add 2 cloves (laung / lavang).
Add 1 bayleaf (tejpatta).
Add 1 tsp garlic (lehsun) paste.

Add 1/2 tsp ginger (adrak) paste.
Add 1/2 tsp green chilli paste.
Add 1/2 cup finely chopped onions.
Sauté on a medium flame for 2 minutes till onions are translucent.
Add 1/4 cup finely chopped tomatoes.

Sauté on a medium flame for 1 to 2 minutes, stirring occasionally.
Add 2 cups mushroom (khumbh) cubes.
Sauté on a medium flame for 1 to 2 minutes, stirring occasionally.
Add 1 1/2 cups spinach purée.
Add 1/2 tsp dried fenugreek leaves (kasuri methi).

Add 1/2 tsp garam masala.
Add 1 tsp chilli powder.
Add 1 tsp coriander-cumin seeds (dhania-jeera) powder.
Add 1 tbsp fresh cream.
Add salt to taste. We added 1/2 tsp salt.

Mix well.
Cook on a medium flame for 2 minutes, while stirring occasionally.
Serve spinach mushroom sabzi | palak mushroom curry | healthy palak vegetable sabzi | hot.

pro tips for spinach mushroom sabzi

You can make the spinach purée in advance and store in the fridge for upto 2 days. See how to make spinach purée.
Spinach used in spinach mushroom sabzi benefits : Spinach is one of the richest plant sources of Iron and it should be part of a healthy diet for everyone. Raw spinach has 25% having soluble fiber and 75% insoluble fibre. Spinach is good for the heart, diabetics and eyes.

Use coconut oil for a healthier diet. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts. Coconut oil is a medium chain triglycerides (MCT’s). Unlike other fats, they go directly from the gut to the liver.
You must take care not to over-cook the mushrooms as they will shrink and lose their nice texture.
Spinach Mushroom Sabzi is rich in Vitamin A, C, Folic Acid, Vitamin B2, Magnesium.
1. Vitamin A rich recipes, Beta Carotene : Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables like carrots, mango, papaya, peach, tomatoes, pumpkin etc. and other vegetables like spinach, kale, fenugreek leaves, broccoli, capsicum etc. 120% of RDA.
2. Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). 89% of RDA.
3. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 69% of RDA.
4. Vitamin B2 (riboflavin) : Vitamin B2 enables the production of red blood cells that contribute to the rise in your energy levels. So have more milk, curds, eggs and green leafy vegetables. 36% of RDA.
5. Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. % of RDA. magnesium rich Indian foods like leafy vegetables (palak, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 22% of RDA.
Pack Spinach Mushroom Sabzi can be cooled completely and packed in a Indian tiffin box, dabba and served with roti or bajra roti.