Mushroom Spinach Saag Recipe

Looking for an easy Mushroom Spinach Saag recipe? Learn how to make Mushroom Spinach Saag using healthy ingredients.


Submitted by vulture11

Makes 3 servings



10 ozs spinach (frozen, thawed, then cooked in microwave) (Reserve about 2-3 oz to add to onions and mushrooms later) Pine Nuts - 2 tbsp (soaked for an hour) 1 inch Ginger, peeled & chopped ? or used ground ginger 1-2 Green Chillies (Adjust acc to taste) - or use chili powder later in recipe cup Cilantro leaves, roughly chopped 1 chopped tomato 2 garlic cloves (crushed) 1 large Onion, finely chopped 6 oz Button Mushrooms, wiped clean and quartered teaspoon turmeric 1 teaspoon chilli powder teaspoon cumin powder teaspoon Cinnamon teaspoon Cardamom tbsp Lemon/Lime Juice (Adjust acc to taste)

Recipe Ingredients for Mushroom Spinach Saag

1 package (10 oz) yields Spinach
0.5 serving Pine Nuts (Nature's Harvest) 1/4 cup
1 tsp Ginger Root
2 tablespoon Cilantro
1/2 cup chopped raw Grape Tomatoes
2 clove Garlic
1 medium (2-1/2" dia) Onions
6 oz Mushrooms
0.25 tsp Turmeric, Ground
1 Teaspoon Chilli Powder
1 serving Ground Cumin
0.25 tsp Cinnamon, Ground
0.25 tsp, ground Cardamom
0.5 tsp Sea Salt
0.5 tbsp Lemon Juice, Canned Or Bottled

Recipe Directions for Mushroom Spinach Saag

  1. Microwave Spinach:

  2. Step 1

  3. Remove frozen spinach from its freezer packaging and transfer it to a microwave-safe bowl.

  4. Step 2

  5. Pour in 1/4 cup of water for every 10 oz. of frozen spinach.

  6. Step 3

  7. Cover the bowl using a sheet of plastic wrap if your bowl does not already have a cover.

  8. Step 4

  9. Set your microwave to high and cook the frozen spinach for 6 to 7 minutes for 10 oz. of spinach; increase cooking time by half for each addition 10-oz. package.

  10. Step 5

  11. Remove the cover, stir the spinach and continue cooking for another 1 to 2 minutes or until the spinach is hot all the way through.

  12. Step 6

  13. Transfer the cooked spinach to a colander to drain. Press the spinach with a large spoon to remove all the excess liquid.

  14. Tips and Warnings

  15. Cooking frozen spinach by boiling it for 9 to 11 minutes on your stove is another option. However, boiling will lead to a significant reduction in its vitamin C content.

  16. OR BOIL Spinach:

  17. Step 1

  18. Remove the spinach from the freezer 2 to 3 hours before preparing it. Place it in the refrigerator to partially thaw. Partially thawed frozen spinach cooks more evenly than completely frozen spinach.

  19. Step 2

  20. Fill a saucepan with cup of water for each pint of spinach you are cooking. Bring the water to a full boil over medium-high heat.

  21. Step 3

  22. Place the partially thawed spinach in the boiling water. Place the lid on the pan and bring the water back to a full boil.

  23. Step 4

  24. Lower the heat once the water returns to a boil, bring the water down to a simmer. Simmer the spinach for 3 to 5 minutes, or until it's heated through and no longer frozen.

  25. Step 5

  26. Pour the spinach into a colander and drain off the excess water. Press the cooked spinach gently to remove any excess water in the leaves prior to serving.

  27. For Palak/Spinach Puree:

  28. 10 ozs spinach (frozen, thawed, then cooked in microwave) (Reserve about 2-3 oz to add to onions and mushrooms later)

  29. Pine Nuts - 2 tbsp (soaked for an hour)

  30. 1 inch Ginger, peeled & chopped ? or used ground ginger

  31. 1-2 Green Chillies (Adjust acc to taste) - or use chili powder later in recipe

  32. cup Cilantro leaves, roughly chopped

  33. 1 chopped tomato

  34. 2 garlic cloves (crushed)

  35. Grid all the ingredients listed under Palak/Spinach Puree to smooth paste in a food processor adding up to cup water as needed. Keep it aside till needed.

  36. 1 large Onion, finely chopped

  37. 6 oz Button Mushrooms, wiped clean and quartered

  38. Remaining spinach that wasnt' used in puree.

  39. Heat 1-2 tablespoons vegetable stock in a large skillet over medium heat; add onions and saute for 4 minutes. Add mushrooms and saute until tender, about 3 minutes ? add more vegetable stock if needed so they don't stick.

  40. teaspoon turmeric

  41. 1 teaspoon chilli powder

  42. teaspoon cumin powder

  43. teaspoon Cinnamon

  44. teaspoon Cardamom

  45. Mix in spinach puree and give it a good mix. Add up to cup water to desired consistancy. Add turmeric, chili powder and cumin. Saute, stirring for 30 seconds-1 minute or until fragrant.

  46. teaspoon salt (taste)

  47. Add salt to taste, cooking for an additional minute. Add little more water if you find the gravy too thick and adjust the seasoning.

  48. tbsp Lemon/Lime Juice (Adjust acc to taste)

  49. Switch off the gas and add lemon/lime juice to taste and serve this Saag Mushrooms or Palak Mushroom Curry with rice, quinoa or any Indian flat bread and devour!

  50. Notes:

  51. You can also add few mint leaves while grinding the spinach puree for different flavor.

  52. You can also add few cashew nuts when making the spinach puree which will not only give smooth texture but also helps in thickening the gravy.

  53. You can substitute mushrooms with Tofu or Potatoes (boiled) for different flavors.

Categories

Vegetarian

Nutrition Facts
Serving Size 205.1g
Amount Per Serving
Calories
96
Calories from Fat
30
% Daily Value*
Total Fat
3.3g
5%
Saturated Fat
0.3g
1%
Trans Fat
0.0g
Sodium
338mg
14%
Potassium
480mg
14%
Total Carbohydrates
12.5g
4%
Dietary Fiber
5.1g
20%
Sugars
3.5g
Protein
6.9g
Vitamin A 182% Vitamin C 20%
Calcium 13% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
88% confidence
A
  Good points
  • Low in saturated fat
  • High in calcium
  • Very high in dietary fiber
  • High in iron
  • Very high in manganese
  • High in magnesium
  • High in niacin
  • High in pantothenic acid
  • High in phosphorus
  • High in potassium
  • Very high in riboflavin
  • High in selenium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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