Mushrooms cooked in a spicy spinach curry. This palak mushroom dish is a simple one-pot meal that can be prepared quickly for dinner.
It is also vegan and gluten free.
At home I only cook mushrooms for myself. Sarvesh will never touch them, so every time I make them, I know I have to finish them myself.
Funny, I’ve noticed that many vegetarians don’t like mushrooms. I think it’s the texture, isn’t it? It has a kind of meat texture, so people like my husband, who has been a vegetarian since birth, are not used to this taste.
And of course some people find the taste strange too. Personally I love mushrooms, the only kind I’m not a big fan of is portobello, they have too meaty a texture and I can’t appreciate them.
But other than that, I like cremini and porcini mushrooms best. I also love wild mushrooms like chanterelles, especially in risotto, so it’s delicious!
The other day I took some mushrooms and cooked them with spinach to make this mushroom palak curry! It’s a simple recipe and everything is done in one pot!
This mushroom in the mouth
✔ is vegan and gluten-free.
✔Simple a one-time meal that is also excellent on weeknights.
✔pits well with rice or other grains.
✔ Makes a hearty and comforting meal.
✔ is also ideal for those on a low carb diet.
This dish is lightly spiced and finished with cashew cream. Cashews thicken the curry and give it that little sweet taste that balances the spinach perfectly.
This recipe contains the usual ingredients we often use to make Indian curry.
Spinach (Palak): Spinach is the base of this curry. I like to use baby spinach from Trader Joe’s, but you can also use regular spinach.
You can also use a mix of greens if you want beets, cabbage, etc. with the spinach.
Mushrooms: I used porcini mushrooms here, which I sliced for the recipe. As we grow, I like to keep the slices a little thicker.
You can also use cremini mushrooms, but I prefer white for Indian recipes.
Tomatoes and onions: They form the basis of the masala, as in many Indian curries. I love mixing tomatoes with spinach, ginger, garlic and chili pepper and then using them in a recipe.
You can use a can of sliced tomatoes if you have some on hand, I prefer the fresh ones.
Garlic and ginger: The recipe uses fresh ginger and garlic. The garlic is used twice, first mashed with the spinach, then part of it is chopped and fried in butter.
I love the taste of garlic with spinach and I use extra garlic here.
The spices: Curry powder, coriander powder, garam masala, turmeric and chili powder to taste. And then there’s kasuri methi for the pleasant smell.
If you want to sweeten the spices even more, just omit the red chili powder.
Lemon juice: I always prefer to finish a spinach curry with a little lemon juice. It enhances the flavor and also helps in the absorption of nutrients from the spinach.
Frequently Asked Questions
Can I use cream for this dish?
Yes, if you want, you can omit the cashews and add 2 tablespoons of heavy cream to the recipe instead. Although then he wouldn’t be a vegan.
You could also use coconut milk instead of cashew cream, I would probably add 1/4 cup and you’ll see.
Can I use other vegetables for this dish?
Yes, of course. You can add potatoes, carrots and peas to this. They’ll work too.
And what should I do with it?
With rice or quinoa or with bread like roti or naan.
How do you do it on the stove?
See the recipe card below. It also contains instructions on how to operate the stove.
1- Soak the cashews in hot water for 15-20 minutes while you work on the rest of the recipe.
2. Place the rinsed spinach leaves in a blender with the chopped tomatoes, 3 cloves of garlic, 1 inch of ginger and 1 green pepper.
3. Add a little water and mix it into a smooth paste. I added about 1/4 cup (2 oz) of water here to lighten the mixture. Put that away.
4- Press the sauce button on the instant pot after it indicates it is hot, add the oil, then the bay leaf and the 2 remaining garlic cloves (crushed). Hold it still for about 30 seconds until the garlic begins to change color.
5- Then add the chopped onions and cook for 3-4 minutes until the onions soften.
6- Now add the spinach, tomato and garlic puree to the pot and let it mix.
7- Then add the spices – coriander powder, garam masala, turmeric and powdered red pepper. Also add salt and cook for 30 seconds.
8- Add the sliced mushrooms, then add 1/2 cup (4 oz) water and stir.
9- Close the pan with the lid and press the hand button or the cooking button. Boil at high pressure for 4 minutes with the pressure valve in the closed position.
Release the pressure naturally for 5 minutes, then release the remaining pressure manually.
10 Meanwhile, drain the water from the soaked cashews, then put them in a blender with 3-4 tablespoons of water and puree until smooth.
11- After manually releasing the pressure after 5 minutes, open the lid and add the prepared cashew paste and stir. After adding the cashew paste, you can press the pan and let the curry simmer for 1 minute on the pan.
12- Add the crushed kasuri methi and mix. Finally, squeeze some freshly squeezed lemon juice.
Enjoy the palak mushroom with roast or rice!
If you’ve tried this recipe for mushroom palak, don’t forget to write it down! You can also follow me on Facebook and Instagram to see what’s new in my kitchen!
More Indian Spinach Recipes
Spinach curry with vegetables
The Palak Mushroom is a simple, lightly spiced, vegetarian, gluten-free spinach and mushroom curry made in the Instant Pot!
Cooking time 15 minutes
Cooking time 20 minutes
Total duration 35 minutes
139 kcal calories
- 1/4 cup whole raw, unsalted cashews, 37 grams soaked in hot water.
- 340 g spinach. I used two bags of spinach.
- 1 large tomato, 178 g or 2 medium-sized tomatoes, quartered
- 5 large garlic cloves, 3 whole and 2 chopped.
- 1 inch ginger, coarsely chopped
- 1 green chilli
- 3/4 cup (6 oz.) water, or divided as needed
- 8 ounces chopped porcini mushrooms
- 1 medium red onion 160 g, chopped
- 1 tablespoon of 15 ml oil, I used avocado oil
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric
- 1/4 teaspoon red pepper powder omitted for less heat
- 1/2-3/4 teaspoon salt to taste
- 1 teaspoon ground kasuri methi, dried fenugreek leaves
- Lemon juice to taste
- Soak the cashews in hot water for 15 to 20 minutes while you work on the rest of the recipe.
- Place washed spinach leaves in a blender with chopped tomatoes, 3 cloves garlic, 1 inch ginger and 1 green pepper. Add a little water and mix it into a smooth paste. I added about 1/4 cup (2 oz) of water here to lighten the mixture. Put that away.
- Press the sauce button on the instant pot, once hot, add the oil, then the bay leaf and the 2 remaining cloves of garlic (finely chopped). Hold it still for about 30 seconds until the garlic begins to change color.
- Then add the chopped onions and cook for 3-4 minutes until the onions soften.
- Now add the spinach, tomato and cabbage puree to the pan and stir in the spices – coriander powder, garam masala, turmeric and chilli powder. Also add salt and cook for 30 seconds.
- Add sliced mushrooms, then add 1/2 cup (4 oz) water and stir. Close the pot with the lid and press the hand or boil button. Boil at high pressure for 4 minutes with the pressure valve in the closed position, allow the pressure to rise for 5 minutes, then manually release the remaining pressure.
- Meanwhile, drain the water from the soaked cashews, then put them in a blender with 3-4 tablespoons of water and blend until smooth.
- After manually releasing the pressure after 5 minutes, open the lid and add the prepared cashew paste and stir. After adding the cashew paste, you can press the pan and let the curry simmer for 1 minute on the pan. You can adjust the consistency of the curry and add water if necessary.
- Add the chopped kasuri methi and mix. Finally, squeeze some freshly squeezed lemon juice. Enjoy the palak mushroom with roast or rice!
- Follow the same steps to soak the cashews. First, blanch the spinach for 2 to 3 minutes until the leaves are wilted. Then put it in a blender with the tomatoes, 3 cloves of garlic, ginger and green peppers and blend into a paste. Heat a skillet over medium heat, add the oil and follow the same steps until the onions are tender. Then add the sliced mushrooms and cook until dry (they release a lot of moisture at first). Then add the spinach and tomato mixture and herbs. Shake it off. Then add 1/2 cup of water (or as needed), cover the pan and cook over medium-low heat for 6-7 minutes. Finally, add the cashew cream, kasuri methi and lemon juice and serve.
- You can add coconut milk or heavy cream instead of cashew cream if desired. I would probably add 1/4 cup coconut milk or 2-3 tablespoons of heavy cream instead of the cashew cream.
- Vegetables such as potatoes and carrots can be added.
Calories: 139kcalCarbon fat: 14gProtein: 7gFat: 8gSaturated fat: 1gSodium: 408mgTransfat: 1gSodium: 408mgPotassium: 885mgFiber: 4gSugar: 5gVitamin A : 8389IUVitamin C: 36mgCalcium: 109mgFer: 3mg
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