Saag khumb (spinach and mushrooms)

We have this regularly at home and we love it. It is a variation of saag paneer, using mushrooms instead of cheese. I sometimes purée the spinach with the onion mixture along with a bit of water to have a smooth texture and I add the mushrooms only at the end to reheat them. Make it part of meatless Mondays.


3 tablespoons oil (I use grapeseed oil)
500 g frozen spinach, thawed, finely chopped and drained
12 to 15 button mushrooms, quartered
1 medium onion, chopped
4 garlic cloves, finely chopped
1 tablespoon fresh ginger, finely chopped
1 hot chile, finely chopped
1 teaspoon garam masala
1 teaspoon turmeric
1/2 teaspoon cayenne
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon kosher salt
1 cup water
1/2 cup greek yogurt


1. Cook the onion, ginger and hot pepper in the oil over medium-high heat until they start to brown. Add the garlic and cook another 45 seconds.
2. Add the mushrooms and stir well. When the mushrooms have started browning, add the spinach, the spices and the salt.
3. Add the water, reduce the heat to medium-low, cover and cook for 10 minutes. Uncover and continue to cook until all the liquid has evaporated.
4. Off the heat, add the yogurt and stir well to combine. Adjust seasonings and serve at once.

You may also like:

Mushroom curry (Mon Food Blog)
Vij’s mung beans in coconut curry (Mon Food Blog)

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