Flavorful Palak Mushroom & Potato Sabzi (Spinach, Potato, and Bell Pepper Stir-Fry)
1 hour
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About Flavorful Palak Mushroom & Potato Sabzi (Spinach, Potato, and Bell Pepper Stir-Fry)
Craving a vibrant and healthy vegetarian meal? This Palak Mushroom & Potato Sabzi is a flavorful North Indian stir-fry that will tantalize your taste buds with its earthy spinach, tender potatoes, and meaty mushrooms.The colorful bell peppers add a delightful sweetness and crunch, creating a symphony of textures and tastes. This nutrient-packed dish is incredibly satisfying and perfect for any occasion.Enjoy this delicious Sabzi with warm chapati, roti, naan, or fluffy rice for a complete and unforgettable Indian dining experience.
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Recipe Time & More
Prep15 minutes
Cook45 minutes
Total1 hour
Ingredients
Vegetables
- 1 bunch Spinach washed and chopped
- 1 large Potato cut into small pieces
- 200 gm Mushrooms peeled and halved
- 1 large Bell Peppers capsicum, cut into cubes
Aromatics and Spices
- 1 Onion finely chopped
- 2 medium Tomatoes finely chopped
- 2 Chilies finely chopped, green
- 5 clove Garlic finely chopped
- 1 tsp Cumin Seeds
- 1 1/2 tsp Salt or to taste
- 1 tsp Chili Powder red
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Turmeric Powder
Oil
- 2 tbsp Oil vegetable or canola
Instructions
- Heat oil in a deep wok or large pan. Fry the potatoes until golden brown and slightly crispy. This helps them retain their shape in the sabzi. Transfer the potatoes to a plate lined with paper towels to absorb excess oil.
- In the same wok, sauté the bell peppers until slightly softened but still retain some bite. Remove them from the wok and set aside.
- Add the mushrooms to the wok and sauté until they release their moisture and brown slightly. Set them aside with the potatoes and bell peppers.
- Leave about 2 tablespoons of oil in the wok. Add the cumin seeds and let them sizzle for a few seconds to release their aroma. Add the chopped garlic and sauté until fragrant and lightly golden.
- Add the chopped onion and green chilies to the wok. Sauté until the onions become translucent and soften.
- Add the salt, red chili powder, coriander powder, garam masala, and turmeric powder to the wok. Stir well to combine the spices with the onions and chilies. Add the chopped tomatoes and cook until they break down and the oil starts to separate from the mixture.
- Add the chopped spinach to the wok. Cover and cook over high heat until the spinach wilts down considerably.
- Return the fried potatoes, bell peppers, and mushrooms to the wok. Gently stir to combine them with the spinach mixture. Add a pinch of salt if needed. Cook until the sabzi is heated through and any excess moisture has evaporated.
- The Palak Mushroom & Potato Sabzi is now ready to serve.
- Serve hot with chapati, roti, naan, or rice.
Recipe Notes
Good To Know
- For a richer flavor, sauté the mushrooms separately until they release their moisture and become golden brown before adding them to the sabzi. This prevents sogginess and enhances their umami depth.
- If you prefer a creamier texture, blend half of the cooked spinach with a little water and stir it back into the sabzi, creating a luscious gravy without relying on cream or cashew paste.
- To add a burst of color and crunch, toss in some sliced red or yellow bell peppers along with the green capsicums during the last few minutes of cooking.
- This sabzi is dry, but for gravy you can add 1/2 cup curd and 1/2 cup fresh cream.
Expert Tips
- For a smoky flavor, try grilling the mushrooms before adding them to the sabzi.
- Adjust the spice level to your liking by adding more or less green chilies.
- Serve this sabzi with roti, naan, or rice for a complete meal.
Storage Instructions
- This sabzi stores well in the refrigerator for up to 2 days. Reheat gently and consider adding a splash of lemon juice or amchur powder before serving to revive its tangy notes.
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Recipe Nutrition
Calories: 476kcalCarbohydrates: 7gProtein: 2gFat: 50gSaturated Fat: 8gPolyunsaturated Fat: 12.6gMonounsaturated Fat: 25.2gSodium: 855mgFiber: 2gSugar: 3g
Saba Shaikh
Articles: 176
3 Comments
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This is awesome! Can’t wait to cook it.
This looks incredible! Thank you.
Looks so incredible! Thank you for sharing.