Palak Mushroom Matar Gravy Sabji
A nutritious and delicious curry made with spinach, mushrooms, and green peas, this dish is rich in iron, vitamins, and fiber. Perfect for lunch or dinner, it pairs well with roti, naan, or rice.

1 bowl
For 3 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Rich in Iron: Spinach and mushrooms are excellent sources of iron, helping to boost energy and prevent anemia.
High in Fiber: This dish is a good source of dietary fiber, which aids digestion and helps maintain a healthy gut.
Boosts Immunity: The combination of coriander, ginger, and green chilies provides a natural immunity boost.
Anti-inflammatory: Spices like cumin and coriander have anti-inflammatory properties, which may help reduce inflammation in the body.
Rich in Antioxidants: Spinach and mushrooms are rich in antioxidants, supporting skin health and preventing cellular damage.
185 kcal
in 145g
Protein:
6g
Fats:
12.5g
Carbs:
15g
Cholesterol:
0mg
Sodium, Na:
170mg
Potassium, K:
450mg
Palak Mushroom Matar Gravy is a rich and nutritious North Indian curry that combines the earthy flavors of mushrooms, the sweetness of green peas, and the goodness of spinach. This vibrant green gravy is perfect for pairing with naan, roti, or steamed rice. Packed with vitamins, minerals, and antioxidants, this dish is a must-try for those looking to enjoy a healthy and flavorful meal.
Allergy Advice
This recipe contains Mushrooms, Tree Nuts. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
3
60 grams Spinach
2 pieces Onions
14 pieces Cashew Nuts
half cup Fresh coriander
3 pieces Green Chilies
5 grams Ginger
2 tbsp Oil
1 teaspoon Cumin seeds
125 grams Mushrooms
half cup Fresh green peas
Salt as per taste
half teaspoon Cumin powder
1 teaspoon Coriander powder
half teaspoon Garam masala
half cup Hot water
Kasuri methi as per choice
Fresh Cream as per choice
Tips
Always use fresh spinach for a vibrant green color.
Adjust green chillies based on your spice tolerance.
You can substitute fresh cream with cashew cream for a vegan option.
For added flavor, sauté the puree with 1 tbsp butter before adding to the vegetables.
Directions
Start by blanching the spinach. Bring water to a boil in a saucepan. Add the spinach to the boiling water and let it cook for 2-3 minutes. Once blanched, drain the spinach and set it aside.
In the same saucepan, add the diced onions and cashews. Boil them together for 4-5 minutes. Once softened, transfer them into a mixer jar along with the blanched spinach, coriander, green chilies, and ginger. Blend everything into a smooth puree.
Heat oil in a kadhai (wok). Add cumin seeds and let them splutter. Now, add the chopped mushrooms and sauté until they become tender.
Next, add the fresh green peas and sauté them for a few minutes. Add salt, cumin powder, coriander powder, and garam masala, and mix everything well.
Add the prepared spinach-onion-cashew puree to the kadhai. Mix well and sauté for another 2-3 minutes, letting the flavors blend together.
Add hot water to adjust the consistency of the gravy. Cover and cook on low heat for about 5-7 minutes, allowing the flavors to meld.
Once done, garnish with fresh cream and kasuri methi. Serve hot with roti, naan, or rice.
Notes
People with allergies to mushrooms should avoid this dish.
Those with kidney issues may need to consult a doctor due to the high oxalate content in spinach.
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