Spinach Mushroom Recipe – Authentic Indian Palak Mushroom Gravy

Last Updated on 2 months by Neha Deshmukh

Spinach Mushroom Recipe – Authentic Indian Palak Mushroom Gravy

Introduction

Oh, Palak Mushroom! This dish just feels like home, doesn’t it? It’s one of those recipes my mom used to make on weeknights, and the aroma of the spices simmering always filled the house with such warmth. It’s a classic North Indian curry – earthy mushrooms and vibrant spinach in a creamy, flavorful gravy. And honestly, it’s way easier to make than you might think! I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Palak Mushroom (spinach mushroom) recipe is a winner for so many reasons. It’s packed with nutrients, incredibly flavorful, and comes together relatively quickly. It’s a comforting, satisfying meal that’s perfect for a cozy night in. Plus, it’s a fantastic way to sneak in some extra greens – even picky eaters love it!

Ingredients

Here’s what you’ll need to create this delicious Palak Mushroom:

• ¾ cup chopped onion
• 5-6 garlic cloves
• 1 tsp ginger garlic paste
• ¾ cup chopped tomato
• 1 ¾ cups chopped button mushroom
• Salt to taste
• 2 cups chopped spinach/palak
• 1 green chilli
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½-1 tsp chilli powder (adjust to your spice preference!)
• ¼ tsp turmeric powder
• ½ tsp garam masala powder
• 2 ½ tbsp oil
• 1 tsp cumin seeds
• 1-2 tbsp fresh cream (for garnish)

Ingredient Notes

Let’s talk ingredients for a moment. A few things make all the difference!

• Garam Masala: This is key. It’s a blend of warming spices that really defines the flavor of the gravy. Don’t skimp on quality here – a good garam masala makes all the difference. I like to use a homemade blend when I have the time, but a good store-bought one works perfectly too.
• Fresh Spinach (Palak): Seriously, use fresh if you can! It has a much brighter, fresher flavor than frozen. Plus, the vibrant green color is just beautiful.
• Spice Levels: Indian cooking is all about personal preference. Some regions prefer a milder flavor, while others like to turn up the heat. Feel free to adjust the chilli powder to your liking. My family likes a good kick, so I usually lean towards the 1 tsp mark.
• Mushrooms: Button mushrooms are classic, but you can experiment with other varieties like cremini or shiitake for a more complex flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, let’s prep our veggies. Chop the onions, garlic, tomatoes, and mushrooms. Then, blanch the spinach in boiling water for 2-3 minutes until wilted. Immediately transfer to cold water to stop the cooking process, then blend it into a coarse paste with the green chilli. Set aside.
2. Now, heat the oil in a nice, heavy-bottomed pan. Once hot, add the cumin seeds. Let them sizzle for a few seconds until fragrant. Then, add the chopped onions and garlic. Sauté until they turn a beautiful golden brown – this is where the flavor starts to build! Stir in the ginger-garlic paste and cook for another minute.
3. Add the chopped tomatoes, turmeric powder, chilli powder, coriander powder, cumin powder, and salt. Cook, stirring occasionally, until the tomatoes soften and break down – about 5-7 minutes.
4. Time for the mushrooms! Add them to the pan and cook, covered, until they’re tender and have released their moisture. This usually takes around 8-10 minutes.
5. Now for the magic! Stir in the spinach paste and garam masala powder. Add about ½ cup of the spinach-cooking water (this adds extra flavor and helps create a smooth gravy). Simmer for another 5-7 minutes, allowing the flavors to meld together beautifully.
6. Give it a taste and adjust the gravy consistency with more water if needed. Finally, garnish with a swirl of fresh cream and serve hot!

Expert Tips

• Don’t rush the sautéing process. Taking the time to properly brown the onions and garlic is crucial for developing a rich, flavorful base.
• If your gravy is too acidic, add a pinch of sugar to balance the flavors.
• For a smoother gravy, you can blend a portion of the cooked mushroom and tomato mixture before adding the spinach.

Variations

• Paneer Palak Mushroom: Add cubes of paneer (Indian cheese) along with the mushrooms for extra protein and richness. My friend, Priya, swears by this version!
• Kasuri Methi Magic: A sprinkle of dried fenugreek leaves (kasuri methi) towards the end of cooking adds a lovely aroma and depth of flavor.
• Coconut Milk Creaminess: Substitute the fresh cream with coconut milk for a slightly sweeter, more tropical twist.

Vegan Adaptation

Want to make this Palak Mushroom vegan? It’s super easy! Simply skip the fresh cream garnish. You can also add a tablespoon of cashew cream for a similar richness.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala blend doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment

• Mild: Use ½ tsp chilli powder or omit it altogether.
• Medium: Use ¾ tsp chilli powder.
• Hot: Use 1 tsp or more chilli powder, and add a pinch of cayenne pepper for extra heat.

Festival Adaptations

• Navratri-Friendly: During Navratri, many people avoid onions and garlic. You can easily adapt this recipe by omitting them and increasing the amount of ginger-garlic paste.

Serving Suggestions

Palak Mushroom is incredibly versatile. It pairs beautifully with:

• Roti: A classic pairing! I love it with whole wheat roti or paratha.
• Rice: Steamed basmati rice or jeera rice (cumin rice) are both excellent choices.
• Naan: For a more indulgent meal, serve with warm, fluffy naan bread.

Storage Instructions

Leftover Palak Mushroom can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw completely before reheating.

FAQs

What type of roti or rice pairs best with Palak Mushroom?

Whole wheat roti or steamed basmati rice are classic pairings. Jeera rice (cumin rice) also complements the flavors beautifully.

Can I use frozen spinach instead of fresh? What adjustments should I make?

Yes, you can! But be sure to thaw the frozen spinach completely and squeeze out as much excess water as possible before blending it into a paste. You might need to add a little extra spice, as frozen spinach can sometimes be a bit bland.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little water, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, simmer for a few more minutes to allow it to reduce.

What is the best way to store leftover Palak Mushroom?

Store in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.

Can this recipe be made ahead of time?

Yes! You can make the gravy base (up to the point of adding the spinach) a day ahead and store it in the refrigerator. Then, simply add the spinach and finish cooking when you’re ready to serve.