Palak Mushroom Recipe : Healthy Spinach Mushroom Curry!

This healthy, tasty and luscious Palak mushroom curry is very easy to make. The gravy of this restaurant style Palak Mushroom Recipe can be made with any ingredients of your choice. The spinach and the mushrooms are the two main ingredients required. The rest of the side ingredients used for the Palak puree and the mushroom base curry simply enhances the taste and flavours of the dish.

Palak Mushroom

  • Author:
  • Recipe Category: Punjabi Dish
  • Cuisine: Indian

Description: The gravy of this restaurant style Palak Mushroom Recipe can be made with any ingredients of your choice. Make this healthy and tasty curry at home quickly.

Palak Mushroom Recipe

Ingredients for Palak Mushroom Recipe:

The fresh Spinach leaves and the Mushrooms are the two main ingredients for this dish. The rest of the ingredients are required to prepare the tomato-onion gravy which is the base of this Palak Mushroom Recipe.

For Palak (Spinach) Puree:

  • Palak/Spinach (roughly chopped) – 5 cups (250 grams)
  • Ginger (roughly chopped) – ½ inch
  • Garlic (roughly chopped) – 2 cloves
  • Green Chilli (chopped) – 1 piece

Note: You can also grind chopped tomato or small chunks of coconut in making of the spinach puree.

For Curry:

  • Mushrooms (chopped) – 2 cups (250 grams)
  • Onion (finely chopped) – ½ cup (1 unit)
  • Tomato (finely chopped) – ½ cup (1 unit)
  • Dry Fenugreek leaves/Kasuri Methi (crushed) – 1 tsp.
  • Cream – 3 tbsp.
  • Ginger/Adrak (finely chopped) – 1 tsp. ( ½ inch ginger)
  • Garlic/Lahsun (finely chopped) – 1 tsp. (2 to 3 garlic cloves)
  • Black Elaichi (black cardamom) – 1 piece
  • Green Elaichi (green cardamom) – 2 pieces
  • Oil – 2 tbsp. (use saffola oil)
  • Cloves (lavang) – 4 piece
  • Garam Masala – ¼ tsp.
  • Dalchini (cinnamon) – 1 inch
  • Tej Patta (bay leaf) – 1 leaf
  • Red Chilli Powder (Lal Mirch) – ½ tsp.
  • Jeera (cumin seeds) – ½ tsp.
  • Turmeric Powder (Haldi) – ¼ tsp.
  • Salt – As required
  • Water – 7 cups

Note: To make the Palak Mushroom curry, you would need 2/3 or ¾ of water. The rest of the cups of water are used to clean the Palak and boil the Palak.  You can use 2 tsp. of milk instead of cream.

Steps for Palak Mushroom Recipe:

It is very easy to follow the Palak Mushroom Recipe and make the curry at home. It is divided into two main procedure where first you have to make the spinach puree. Then you have to make the mushroom Palak curry with chopped veggies, whole spices and other Indian condiments.

Instructions for Palak Puree:

  1. Clean Palak:
  • Take Palak leaves (spinach) and remove the spinach stalk.
  • Transfer the spinach leaves in a colander and wash them properly.
  • Rinse well these spinach leaves under the running water.
  • Roughly chop these washed Palak leaves and keep them aside in a bowl.
  1. Boil Palak:
  • Now, take another medium sized bowl and pour 3 cups water in it.
  • Keep this water to boil in a pan or in a microwave.
  • Now, sprinkle ¼ tsp. salt in this hot water and stir it well.
  • Add chopped Palak leaves in the hot water and close the lid for 3 minutes.
  • Now, remove the water and strain the Palak.
  1. Blanch Palak:
  • Take 3 cups of cold water in a bowl and add some ice cubes in the water.
  • Transfer the boiled or steamed Palak immediately in this cold water.
  • Keep the roughly chopped spinach leaves immersed in cold water with ice cubes for 3 minutes.
  • Strain the Palak by removing the cold water.
  1. Palak Puree:
  • Take a Mixer Grinder.
  • Add the chopped green chilli, ½ inch chopped ginger, 2 cloves of chopped garlic and Palak leaves in this jar.
  • Grind it properly to make smooth Palak puree without adding water.
  • Once you have blended it to the smooth puree, take it out to a small bowl. Keep this Palak puree (spinach puree) aside.

Note: You would require 250 grams of spinach if you want to have 5 cups of roughly chopped spinach. You can use electric heater as well to boil the water. Do not discard the stock, as you can use that water later.

Steps for Making Palak Mushroom Curry:

  • Take a Kadai/wok and heat 2tsp oil in it.
  • Add ½ tsp. Jeera, cinnamon, 2 green Elaichi, 1 black Elaichi, 1 Tej Patta and 3 cloves.
  • Saute these whole spices for few seconds. Wait till they start to release aroma and become fragrant.
  • Now, add finely chopped onion in the wok/Kadai and saute till it turns to golden brown colour.
  • When the onions become translucent, then add chopped garlic & ginger to the Kadai and saute it.
  • After the raw smell of ginger-garlic leaves, add the chopped tomatoes to the pan.
  • Saute these tomatoes till becomes soft and tender.
  • Saute the mixture for 3 minutes on medium flame.
  • As you see oil coming out from the mixture, add 2 cups chopped mushrooms.
  • Stir everything well. Let the taste and flavours of ingredients blend well with each other.
  • When you are stirring the mixture, you will find some water because of mushrooms.
  • Stir till all the water is dried up. Generally, takes 1 minute.
  • Keep stirring until mushrooms turn golden brown from the outer edges.
  • Now, add the crushed Kasuri Methi in the Kadai. Once again stir everything.
  • Then, add Garam masala to the mixture.
  • Also, add turmeric powder & red chilli powder too.
  • Stir each of these spice powder with the ingredients evenly.
  • Also, once these spices are incorporated into the mixture, then add the spinach puree.
  • Now mix everything well and saute for some time.
  • Add less than 1 cup of water in the Kadai. Keep the proportion of water from 2/3 cup to ¾ cup.
  • Stir on a medium flame for 5 minutes.
  • Simmer the curry continually and mix all the veggies with the spices.
  • Add 3 tbsp. cream to the mixture in the Kadai and stir it.
  • Stir well again for few seconds so that the cream is mixed.
  • Season the gravy with the salt and stir for few seconds to properly mix the salt in the gravy.
  • Taste the Palak mushroom curry and adjust the salt.
  • Also, check for the taste and flavours of the spice powders. Add if something is missing or feel less.
  • Give a gentle stir to the gravy and switch off the flame.
  • Transfer the curry to the plate.

And the delicious Palak Mushroom is ready! Serve it HOT.

Note: The mushroom will release a lot of oil, but continue to saute them till they become dry. Adjust the water in the curry as per the requirement. The consistency of the gravy is dependent on personal preferences. Instead of adding crushed ginger chopped individually, you can make the ginger-garlic paste and then mix it in the mixture.

Additional Information:

  • Calories: 91 calories
  • Total Time: PT45M
  • Serves: 4
  • Date Published:

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The combination of tomato-onion curry with the mushrooms and the spinach makes a very interesting gravy. Every ingredient used in this dish blends well with the other ingredients. This delish dish of Spinach and Mushroom is very easy to make. You can relish it anytime when in need of a heavy meal. The core reason to cherish this recipe is because it takes less time to cook. It’s healthy and delicious at the same time.


  • The total required to make the Palak Mushroom Recipe is 45 minutes. It would take 20 minutes to make the puree and do other preparation. Whereas the curry can be cooked in 25 minutes.
  • The mentioned proportion of ingredients makes the curry which serves 3 to 4 people.
  • You can also use packed spinach puree as well.
  • Do not add too much garam masala in the curry. Homemade garam masala powder is better than packed ones.
  • Adding Paneer to this will give more taste to it.
  • Remove tomato’s skin if your kids do not like it.
  • You can use low-fat cream. But as you know, low-fat cream might not taste as good as the normal ones.
  • You can use any type of mushroom for this recipe but if you want spicier curry, then use button mushrooms.
  • You can also make cashew paste with soaked cashews and water. Mix in the curry for the sweet taste and creamy texture.
  • For the Jain Version of this Palak Mushroom Recipe, skip adding onions and garlic. You can use Hing instead which balances the flavours and taste of the gravy.


You can serve this Palak Mushroom with the healthy Oats Roti or normal Roti. Have the crunchy and the creamy Avocado Salad as a side accompaniment. This Spinach mushroom gravy goes well with all Indian bread and lightly flavoured Ghee Rice or less spicy Vegetable Rice.

If a steaming bowl of soup is what you love the most, then pair this curry with the warm bowl of Cream of Mushroom soup. You must also try gravy with the hot and healthy Palak Soup in winters. A great mix of spices and veggies, including healthy greens, this curry dish goes well with every soup.

Mentioned below are the few serving and garnish ideas:

  • Serve it hot with steamed rice, masala rice or jeera rice.
  • It also tastes well with tandoori roti or any paratha.
  • Adding 1 tsp. butter when serving will enhance the taste.
  • Garnish with fresh cream.
  • Sprinkle the freshly chopped coriander leaves.
  • Drizzle the melted cheese or grate the cheese over the curry.
Quick Tip:
  • You can 4 tbsp. of tomato sauce and a chickpea/corn flour for blending the spinach puree.
  • The whole spices are kept in the dish, but if you want then you can remove them before serving.
  • If you are not adding cashew paste, then use heavy cream.
  • You may add roasted corn flour while cooking the curry.

This nutritious dish with the rich flavours, interesting taste and creamy texture is a delight to have. This has the blend of fiber-rich mushroom with the vitamin-rich spinach. The vibrant green colour spinach paste combines with the tangy red colour tomato paste. The pungent flavour onions paste is sautéed with the spicy ginger-garlic paste. The whole spices, spice powders and other Indian condiments are mixed evenly with each other which raises the spice level of the dish.

The taste of this Palak Mushroom Recipe is tongue-tickling and it is surely a treat for our taste buds. This factors like rich in protein, high in iron and low in calories make it a dieter’s delight. The spinach is among the green veggies which are commonly made in winters. It is nutrients and protein packed. The original taste of spinach is boring and a bit dull, but when combined with other veggies and spices, it tastes fabulous. You need to wash it properly and cook it nicely. It releases nice flavours and fragrance if blanched. Mushroom are extremely healthy as well and a powerhouse of protein.

For this recipe, mushrooms are cooked with spinach puree and other basic condiments. The gravy is prepared from the spinach, mushroom, onions and tomatoes, but you can add any other vegetable. The addition of cream or cashew nut paste gives the smooth and creamy texture to the curry. You can do the variation with the original recipe. You may skip to blanch the spinach and add it raw to make a puree. To give the creaminess, you can skip adding cream and use the chickpea flour paste. Make it your way and enjoy health with taste.