Saag Mushroom (Spinach and Mushroom Curry)

Saag mushroom curry served in a white bowl with mushrooms coated in thick spinach gravy.

Saag Mushroom (Spinach and Mushroom Curry)

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A comforting Indian curry made with an everyday spinach saag base, mushrooms cooked until their moisture releases, and a touch of cashew cream. This balanced saag mushroom is perfect for simple, home-style meals.

Prep Time 10

Cook Time 25

Total Time 35

Servings

Author Sravanthi Chanda

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