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Spinach Mushroom Sabzi Recipe

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Yummy and kid-friendly spinach mushroom sabzi recipe. Mushrooms and Spinach are rich in Vitamin D and iron respectively.
Author Mukta Tikekar


  • 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.