Palak Mushroom Sabzi: Delicious Spinach and Mushroom Dry Stir-Fry
30 minutes
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About Palak Mushroom Sabzi: Delicious Spinach and Mushroom Dry Stir-Fry
Inspired by a friend's recipe, this Palak Mushroom Sabzi is a flavorful and easy-to-make dry stir-fry. Unlike some versions with a gravy, this recipe offers a delightful dry preparation that's perfect served with roti or naan.The combination of spinach and mushrooms creates a unique taste experience. The generous use of garlic and ginger adds a delightful punch, while carefully balanced spices round off this simple yet impressive dish.I've perfected this recipe to achieve the ideal balance of textures and flavors. Give it a try and experience the magic of this simple, yet utterly satisfying, Indian vegetable side dish!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Vegetables
- 4 large Mushrooms cremini or button mushrooms work well
- 2 cup Spinach fresh spinach, finely chopped
- 1 medium Onion thinly sliced
- 1 small Tomato finely chopped
- 1 Chili finely chopped (adjust to your spice preference), green
- 1/2 tsp Ginger minced or finely grated
- 1 tbsp Garlic minced
- 1 handful Coriander chopped, fresh
Spices
- 1/4 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder lightly toasted and ground, or 1 tsp cumin seeds
- 1-2 tsp Salt or to taste
Other
- 2 tbsp Oil vegetable or canola oil
Instructions
Preparing the Aromatics
- Heat oil in a pan over medium heat. Add minced garlic and sauté until lightly golden. Add sliced onions and minced ginger; sauté until onions become translucent.
Adding the Vegetables and Spices
- Add the chopped tomatoes and green chili; simmer until the tomatoes soften. Stir in the sliced mushrooms, turmeric powder, coriander powder, cumin powder, and salt. Sauté for about 30 seconds.
Combining Spinach and Coriander
- Stir in the finely chopped spinach and coriander leaves. Cover the pan, reduce heat to low, and simmer until the spinach wilts and most of the liquid evaporates, stirring occasionally. The mushrooms will release some moisture as well, helping to cook the spinach.
Serving
- Once the spinach is cooked and the sabzi has thickened slightly, remove from heat. Serve hot with roti, naan, or rice.
Recipe Notes
Expert Tips for the Best Palak Mushroom Sabzi
- For a richer flavor, lightly toast the cumin seeds before adding them to the pan or grinding them into powder.
- If you prefer a slightly gravy-like consistency, add a tablespoon or two of water while simmering the spinach.
- Don't overcook the spinach, as this will make it mushy. Aim for a tender-crisp texture.
- Feel free to adjust the amount of green chili to your spice preference. Add a pinch of red chili powder for extra heat.
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Recipe Nutrition
Calories: 203kcalCarbohydrates: 16gProtein: 4gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 1274mgPotassium: 637mgFiber: 5gSugar: 7gVitamin A: 3475IUVitamin C: 28mgCalcium: 81mgIron: 2mg
Shobha Keshwani
Articles: 28
3 Comments
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Looks so mouthwatering! Thanks for sharing.
This looks so tasty! Thank you.
This looks so good! Can’t wait to cook it.