Saag Khumb Spinach and Mushrooms
Indulge in the hearty and nutritious flavors of Saag Khumb, a delicious Indian dish that pairs tender spinach with earthy button mushrooms for a wholesome vegetarian delight. This vibrant recipe combines fresh spinach, blanched to retain its rich green hue, with the aromatic spices of turmeric, cumin, and garam masala, creating a velvety curry that’s both comforting and flavorful. The earthy mushrooms add a satisfying texture, while a blend of garlic, ginger, and green chilies elevates the dish with a hint of spice. Perfectly balanced with a touch of tangy tomato and caramelized onions, this quick and easy dish can be on your table in just 40 minutes. Serve it hot with fluffy naan, buttery roti, or steamed rice for a comforting, plant-based meal that’s rich in nutrients and bold in taste.
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Recipe Information
Ingredients
- 500 grams Fresh spinach
- 200 grams Button mushrooms
- 1 medium, finely chopped Onion
- 1 medium, finely chopped Tomato
- 4 cloves, minced Garlic
- 1 teaspoon, minced Ginger
- 2 small, slit lengthwise Green chilies
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Red chili powder
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons Cooking oil
- 0.5 cup Water
Instructions
Wash the spinach thoroughly in running water to remove dirt and grit. Blanch the spinach in boiling water for 2-3 minutes, then transfer immediately to ice water to retain its color. Drain the spinach and blend it into a smooth puree using a blender or a food processor. Set aside.
Clean the mushrooms and slice them thinly. Set aside.
Heat the cooking oil in a large pan or skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped onions and sauté until golden brown, about 5-6 minutes.
Add the minced garlic, ginger, and green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
Stir in the chopped tomato and cook until it softens and the oil begins to separate from the mixture, about 4-5 minutes.
Add the turmeric powder, ground coriander, red chili powder, and salt. Mix well.
Add the sliced mushrooms and cook them until they release water and start to soften, about 5-6 minutes.
Stir in the spinach puree and add 1/2 cup of water to adjust the consistency. Bring the mixture to a boil, then lower the heat and let it simmer for 5-7 minutes.
Sprinkle garam masala over the dish and give it a final mix. Taste and adjust seasoning if needed.
Turn off the heat and serve hot with steamed rice, naan, or roti. Enjoy your homemade Saag Khumb!
Nutrition Facts
Calories |
131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 589 mg | 26% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 3.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
