Creamy Mushroom Spinach Sabzi Recipe – Indian Style

Last Updated on 2 months by Neha Deshmukh

Creamy Mushroom Spinach Sabzi Recipe – Indian Style

Introduction

Oh, this sabzi! It’s one of those dishes that just feels like home. I first made this creamy mushroom and spinach delight when I was craving something comforting and flavorful, and it’s been a regular in my kitchen ever since. It’s surprisingly easy to whip up, even on a busy weeknight, and it’s packed with goodness. Get ready for a truly delicious and satisfying Indian-style vegetable dish!

Why You’ll Love This Recipe

This Creamy Mushroom Spinach Sabzi is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s incredibly flavorful, with a lovely balance of earthy mushrooms, fresh spinach, and warming spices. Plus, the creamy sauce? Absolutely divine. It’s a fantastic way to get your veggies in, and it’s versatile enough to serve as a side dish or a light main course.

Ingredients

Here’s what you’ll need to create this magic:

• 1 handful button mushrooms
• 1 cup pearl onions
• ?? medium onion (grated)
• 2 cups baby spinach (roughly chopped)
• 1 cup heavy cream
• 2-3 green/red fresh chillies (finely chopped)
• 3 cloves garlic (finely chopped)
• 1 tsp chilly powder
• 1 tsp cumin seed
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste
• Oil for cooking

Ingredient Notes

Let’s talk ingredients! Pearl onions are my secret weapon here. They add a lovely sweetness and texture that regular onions just don’t quite match. If you can’t find them, though, small shallots work beautifully too.

As for chillies, feel free to use green or red, depending on your preference. I like a mix for a bit of colour and a balanced heat. And don’t skimp on the heavy cream! It’s what gives this sabzi its signature richness and velvety texture. You could try cashew cream for a vegan alternative (more on that later!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prep your mushrooms. Thinly slice them, or quarter them if you prefer larger pieces.
2. Heat a generous splash of oil in a pan over medium heat. Add the cumin seeds, chopped garlic, and finely chopped chillies. Sauté for a minute or so, until everything is fragrant – you’ll know it when you smell it!
3. Now, add the pearl onions and grated onion. Cook on low heat, stirring occasionally, until they turn a beautiful golden brown. This takes a little patience, but it’s worth it for the flavour.
4. Time for the mushrooms! Add them to the pan and sauté for 2-3 minutes, until they start to soften.
5. Throw in the chopped spinach, cumin powder, coriander powder, and chilly powder. Give everything a good mix, ensuring the spinach is well coated with the spices.
6. Pour in the water and heavy cream. Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for about 10 minutes, or until the spinach is wilted and the sauce has thickened slightly.
7. Finally, give it a taste! Adjust the salt and spice levels to your liking. If you like things extra spicy, add a pinch more chilli powder.

Expert Tips

• Don’t overcrowd the pan when sautéing the mushrooms. Cook them in batches if necessary to ensure they brown nicely.
• Grated onion cooks down quicker and blends into the sauce beautifully.
• For a richer flavour, you can add a tablespoon of butter along with the oil.

Variations

• Paneer Power: My family loves adding cubes of paneer (Indian cheese) to this sabzi for extra protein.
• Potato Perfection: A few boiled and diced potatoes make it even more filling.
• Tomato Twist: Add a chopped tomato along with the onions for a tangy flavour.

Vegan Adaptation

Want to make this sabzi vegan? No problem! Simply swap the heavy cream for 1 cup of cashew cream (soaked cashews blended with water until smooth). It creates a wonderfully creamy texture.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that any spices you’re using haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment

• Mild: Reduce the chilly powder to ½ tsp and remove the seeds from the chillies.
• Medium: Use the recipe as written.
• Hot: Add an extra ½ tsp of chilly powder and leave the seeds in the chillies.

Festival Adaptations

During Navratri, you can skip the onions and garlic to make this sabzi vrat-friendly. It still tastes amazing!

Serving Suggestions

This Creamy Mushroom Spinach Sabzi is incredibly versatile. Serve it hot with:

• Poori (deep-fried bread)
• Naan (leavened flatbread)
• Garlic bread
• Roti (whole wheat flatbread)
• Steamed rice

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of mushrooms work best in this sabzi? Button mushrooms are classic, but you can also use cremini, shiitake, or a mix of your favourites!
• Can I use frozen spinach instead of fresh? Yes, absolutely! Just make sure to thaw it completely and squeeze out any excess water before adding it to the pan.
• How can I adjust the thickness of the sabzi? If it’s too thick, add a splash of water. If it’s too thin, simmer for a few more minutes to allow it to reduce.
• What breads pair best with Mushroom Spinach Sabzi? Naan and poori are traditional favourites, but garlic bread is a surprisingly delicious pairing too!
• Can this sabzi be made ahead of time? Yes, you can make it a day ahead and reheat it. The flavours actually develop even more overnight!