Spinach Mushroom sabzi was an impromptu decision. I usually ask my cook to sort spinach leaves, and then blanch and purée them over the weekend. This is because on weekends she has less work as we usually end up having one meal outside. I then store this spinach purée in tupperware and freeze it. On Monday, I was going to ask my cook to make palak paneer. I wasn’t going to be home at the time the cook came so I would have to write down the recipe. For my previous cook, I had taken printouts of recipes in Marathi; so I started going through the printouts. That’s when I spotted a spinach mushroom sabzi recipe.
Devansh loves mushrooms, so I decided to ask my cook to make this sabzi instead. As I started going through the recipe, I saw the recipe was pretty different from how I make it. I decided to cook it my way. I instructed my cook to keep the onion, ginger-garlic paste, and tomatoes masala ready. I also asked her to slice the mushrooms and blanch them. So after getting Devansh from school it took me just five minutes to cook the sabzi, another five minutes to click the photo, and fifteen minutes for Devansh to finish his meal. Finishing his lunch in fifteen minutes is a pretty neat feat for Devansh. As he has grown up he has started doing nataks while having his meals. He usually wants to watch TV or Peppa Pig, Curious George etc on Youtube. When he saw mushrooms in the sabzi he forgot all about TV and ate this sabzi chomp-chomp. Only when the last four bites were remaining, he remembered he hasn’t demanded to watch TV. My kiddo LOVES mushrooms and I couldn’t be happier as they’re a good source of vitamin D.
Devansh and I love this sabzi, hope you and your kiddos like it too. 🙂
Spinach Mushroom Sabzi Recipe
- 1 bunch of spinach leaves
- 1 packet button mushrooms sliced
- 1 small onion finely chopped
- 1 tsp garlic-ginger paste
- 1 medium-sized tomato finely chopped
- 1 green chili optional
- Half tsp red chili powder optional
- Half tsp garam masala powder
- 2 tbsp lemon juice
- One tbsp oil
- Salt to taste
- Bring 3-4 cups of water to a boil and then turn off heat. Soak spinach leaves in the boiled water for five minutes.
- Take out the spinach leaves from hot water and soak them in cold water to stop further cooking. (This helps in retaining the green color of the leaves.)
- Blend the leaves to a fine purée using a mixer.
- Bring 3-4 cups of water to a boil and then turn off heat. (You can use the same water which was used to blanch spinach but mushrooms might turn slightly green.)
- Add salt and 1 tbsp lemon juice, stir, and then add sliced mushrooms.
- Allow the mushrooms to soak for five minutes and then drain the water.
- Heat oil in a kadai and add chopped onion.
- Sauté onion on medium flame for a minute or so and then add ginger-garlic paste. (Usually I grate ginger and 3-4 cloves of garlic to make this paste. It's tough to make this paste in mixer for such small quantity, and I don't make it in bulk as I don't use it all that much in daily cooking.)
- Add chopped green chili. (You can omit this step if your kid doesn't eat hot food. I have stopped adding green chili since Devansh started eating this sabzi.)
- Sauté till onion turns light brown and then add chopped tomato.
- Add red chili powder and sauté till the oil starts to separate from the mixture. (Again, moms of younger kids can avoid adding red chili powder; I don't add it.)
- Turn off heat, allow the mixture to cool, and then blend it to a smooth paste in a mixer.
- Transfer the paste to a kadai and turn on heat.
- Add puréed spinach and mix properly with the paste.
- Add blanched mushroom slices and mix properly with spinach.
- Add garam masala and salt after a couple of minutes, and give the sabzi a good stir.
- Cook on medium flame for five minutes while stirring intermittently and then turn off heat. (Don't cover the kadai while the sabzi's cooking.)
- Add 1 tbsp lemon juice and stir once. (You should add lemon juice in spinach as vitamin C helps absorb iron in spinach (non-heme iron) properly.)
- Serve hot with chapatis.