Saag mushroom is a simple Indian spinach curry made by simmering cooked mushrooms in a flavorful saag base. In this version, I cook the mushrooms first until all their moisture is released, then finish the curry with my everyday spinach saag and a little cashew cream. The result is a balanced, comforting dish that fits naturally into everyday lunch and dinner menus.
At home, I often rotate this curry with other saag-based dishes like saag paneer, saag aloo, saag tofu, and saag chana, depending on what I have on hand.
Why I Make Saag Mushroom This Way
I start by cooking the mushrooms without oil until they release all their moisture. This step concentrates their flavor and prevents the curry from turning watery.
Once the pan looks dry, I add oil and spices so the mushrooms get evenly coated and lightly sautéed instead of steamed.
Using my everyday spinach saag as the base keeps this recipe simple and repeatable. The saag adds depth without needing heavy cream, and a small amount of cashew cream at the end brings everything together for a balanced, everyday curry.
Happy Cooking!
-Sravanthi
Detailed Steps
Step 1: Cook spinach with onion, green chili, garlic, ginger, spices, oil, and salt until wilted and soft. Blend the mixture using a hand blender for a coarse texture or a regular blender for a smoother consistency.
👉 For detailed step-by-step photos and tips, refer to my Indian Saag Recipe.
Step 2: Add the chopped mushrooms to a large pot or deep pan on medium-high heat. Cook for 5 to 10 minutes, stirring in between, until the mushrooms release all their water and the pan looks mostly dry.
Step 3: Once the mushroom water has evaporated, add oil and stir well so the oil coats the mushrooms. Add salt and spices. Mix well and cook for 1 minute so the spices toast lightly and coat every piece.
Step 4: Add saag sauce and cashew cream to the spiced mushrooms and mix until everything looks evenly combined.
Step 5: Simmer for 2 to 3 minutes on low heat, just until the curry looks creamy and cohesive.
Step 6: Turn off the heat once the curry is warmed through. Serve immediately while it's fresh and hot.
Serving Tips
At home, we usually serve saag mushroom fresh and warm, right after it finishes simmering. The earthy flavors of mushrooms and spinach pair best with simple sides that don't overpower the curry.
- Serve with stovetop basmati rice or steamed basmati rice to soak up the spinach gravy.
- Pair with soft roti for an easy, everyday lunch or dinner.
- Try it with avocado paratha for a creamy, satisfying twist.
- Add a fresh chopped vegetable salad on the side for crunch and balance.
Leftovers taste great as a sandwich spread or rolled into a chapati wrap for an easy next-day meal.
Recipe
Saag Mushroom (Spinach and Mushroom Curry)
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Ingredients
For Saag Sauce (1 cup)
- 12 ounces spinach chopped
- ½ cup onion finely chopped
- 1 teaspoon garlic grated
- 1 teaspoon ginger grated
- 2 green chilies or jalapeños
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- 1 teaspoon oil
- ½ teaspoon salt
For Saag Mushroom
- 6 cups mushrooms chopped
- 1 teaspoon oil
- ¼ teaspoon salt
- ¼ teaspoon red chili powder
- ¼ teaspoon cumin powder
- ¼ teaspoon coriander powder
- ¼ teaspoon garam masala
- 1 cup prepared saag sauce
- ¼ cup cashew cream
- ¼ teaspoon turmeric powder
Instructions
Prepare the saag sauce:
- Heat oil in a wide pan over medium heat.1 teaspoon oil
- Add chopped onions, green chilies, grated ginger, and garlic. Sauté until the onions soften and turn lightly golden.½ cup onion, 1 teaspoon garlic, 1 teaspoon ginger, 2 green chilies
- Add ground cumin, ground coriander, turmeric powder, garam masala, and salt.1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon garam masala powder, ¼ teaspoon turmeric powder, ½ teaspoon salt
- Mix well and cook briefly so the spices blend into the onion mixture without burning. Add a splash of water if the pan feels too dry.
- Add the chopped spinach (and stalks, if using). Increase the heat and cook until the greens wilt completely and most of the moisture evaporates.12 ounces spinach
- Blend the cooked spinach mixture using a hand blender for a coarse texture, or use a regular blender for a smoother saag, based on your preference.
Cook the mushrooms:
- Add chopped mushrooms to a large pot over medium-high heat.6 cups mushrooms
- Cook for 5 to 10 minutes, stirring occasionally, until the mushrooms release all their moisture and the pan looks mostly dry.
Add oil and spices:
- Once the moisture cooks off, add oil, salt, turmeric, red chili powder, cumin powder, coriander powder, and garam masala.1 teaspoon oil, ¼ teaspoon salt, ¼ teaspoon red chili powder, ¼ teaspoon cumin powder, ¼ teaspoon coriander powder, ¼ teaspoon garam masala, ¼ teaspoon turmeric powder
- Mix well and cook for about 1 minute so the spices coat the mushrooms evenly.
Add saag sauce:
- Add the prepared saag sauce and to the mushrooms and mix until well combined.1 cup prepared saag sauce
Finish with cashew cream:
- Stir in the cashew cream and simmer on low heat for 2 to 3 minutes until the curry looks creamy and cohesive.¼ cup cashew cream
Serve:
- Turn off the heat and serve hot with rice, roti, or paratha.
Notes
Tested Tips from My Kitchen
- Always cook mushrooms first without oil so their moisture releases and the curry doesn't turn watery.
- Adding oil only after the mushrooms dry out helps them absorb spices better.
- Fresh or frozen spinach both work well for the saag base.
- Cashew cream adds gentle richness; you can replace it with coconut cream or regular cream if preferred.
- This curry tastes best fresh, but leftovers work well as a sandwich spread or wrapped in chapati.
- Saag sauce freezes well. If meal-prepping, freeze the saag separately and add mushrooms when ready to cook.
Nutrition
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More Saag Recipes to Try
If you try this saag mushroom recipe, I'd love to hear how you served it or if you made any small changes to suit your kitchen. Your feedback helps me understand how these everyday recipes are working for you.
If you enjoy cooking with leafy greens, don't miss my collection of Indian spinach recipes.
You may also like other saag-based dishes from my kitchen, all made using the same simple and flexible saag base.
If you find my kitchen-tested tips helpful, click the button to see more of my recipes first when you search on Google!
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