Saag Mushrooms Curry is also commonly known as Mushroom Saag Wala or Dhingri Sala Wala, which is a classic dish made with a combination of mushrooms cooked in Chamman gravy made of spinach spiced with few green chillies, flavoured with mint leaves, nutmeg, ginger and garlic which is slightly sautéed and blended into fine green colored Chamman gravy. Saag Mushrooms curry tastes absolutely good with roti, chapatti, pulao etc. Chamman gravy is a combination of few greens like spinach or palak, methi or fenugreek leaves, flavored with mint leaves, mildly spiced to give an amazing savor to the curry. You could add yummy and delectable food items like paneer, aloo or mushrooms which is delicately cooked in the gravy infusing the essence of the rustic flavors of the leafs, nutmeg, blending well together in making it a killer and lip smacking dish to taste.
Mushrooms Mushrooms are simple, delicate yet extremely delicious to taste. They are easy and fast to cook, full of earthy taste, and blend itself well with other flavors to give exotic zest to the dish. They are inexpensive, quick to cook and cooking in the right way offers a fantastic mushroomy flavor. Mushrooms are easily incorporated into a varied dishes such as soups, sauces, vegetable medley curries, stir-fries, pastas and rice dishes etc. On cooking, mushroom mingles well with spices which enhance the flavours and taste. They make the dish more dense, colourful, flavourful and aromatic.
Button Mushrooms Button mushroom are also commonly known as white mushrooms which are readily available in most supermarkets. These white mushrooms have a mild, earthy flavour. Though their taste are pleasantly subtle when raw, their essence intensify and absorb the spices around as they are cooked. These mushrooms are generally available year round but are at their peak in fall and winter. Bigger variety of button mushrooms are generally left whole and stuffed for making an appetizer or side dish. Mushrooms are versatile ingredient available in a huge variety of sizes, shapes and colours. They can range from smooth and silky to pitted and honeycomb like. Generally the cultivated white mushrooms are mild in flavours and goes well in dishes from pastas to soups to stir fries.
However, for more exotic and intense flavours, you can use mushrooms like chanterelle, morel, shiitake, Portobello, and oyster. Mushrooms have been used for thousands of years both as food and for medicinal purposes. They are often classified as a vegetable or herb, but they are actually fungi. Today, button mushrooms are enjoyed for their flavour and texture. The texture of the button mushroom is spongy and bit rubbery. As the white button mushrooms have high water content, browning them would be a bit difficult. They are very absorbent and clinch seasonings well. With a bit of gentle sautéing or stir frying, you could make tasty and delectable stir-fry mushrooms. Sautéing produces a browned, flavourful outer layer. They can impart their own flavours to food or take on the flavour of other ingredients.
Their flavour normally intensifies during cooking, and their texture holds up well to usual cooking methods, including stir-frying and sautéing. They also add an appealing touch to vegetable-based casseroles and stews. Mushroom are quiet popular as they contain 90 percent water and have few calories. They are cholesterol free and the fat and carbohydrate content is just minimal. Mushrooms are rich in protein and contain vitamins such as B, C and D, while a few contain vitamin A. Be aware that some of the vitamin values are destroyed during the cooking process.
Spinach/ Palak: Spinach is popularly known as palak (Hindi) in most parts of India. Fresh spinach retains the delicacy of texture and green color that is lost when spinach is processed. Raw spinach has a mild, slightly sweet taste that can be refreshing in salads, while its flavor becomes more acidic and robust when it is cooked. Spinach is rich in vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as carotenoids (beta-carotene, lutein, and zeaxanthin) and flavonoids to provide you with powerful antioxidant protection.
Bright, vibrant-looking spinach leaves are not only more appealing to the eye but more nourishing as well. A variety of dishes can be prepared with this amazing green like the palak dal (spinach with lentils), Palak paneer (spinach with cottage cheese), Khatti palak chutney chukka koora and palak curry and many more. Spinach is low in calories, yet extremely high in vitamins, minerals and other phytonutrients (natural plant chemicals with human nutritional value.).
Spinach is versatile and can be eaten cooked as a vegetable, raw in salads (a superior alternative to low nutrient iceberg lettuce) and in many other recipe forms. Apart from making the Saag Mushroom Curry very tasty with its exquisite flavours, mushrooms also have a bountiful of nutritional values and are considered a valuable health food as it is low in calories, high in vegetable proteins, iron, zinc, fiber, essential amino acids, vitamins and minerals. Mushrooms are good source of potassium & trace elements.
Mushrooms have a long history of use in Traditional Chinese Medicine too. In India, mushrooms are used widely for cooking a variety of exotic and appetizing dishes that includes mushroom fry, mushroom Manchurian dry, mushroom chamman, mushroom mint pulao & lots more. Check out my website for detailed recipe. Few years back, mushroom as vegetable was not very popular at all in Indian cooking but today it is well-liked and popular all over India.
Saag Mushrooms Curry Recipe:
- Mushrooms - 100 gms
- Chilli powder - 1 tsp
- Cumin powder - ½ tsp
- Coriander powder - 1 tsp
- Oil - 2 tbsp
- Mint leaves - 1 bunch
- Coriander leaves - 1 bunch
- Nutmeg powder - pinch
- Onion, chopped - 2 nos
- Green chillies - 5 nos
- Garlic - 4 cloves
- Ginger - 1” piece
- Spinach - 150 gms
- Ginger garlic paste - 1 tsp
- Tomatoes - 2 nos
- Salt - to taste
- First blanch the spinach (whole leaf) and keep aside.
- Heat oil in a pan, add ginger and garlic pieces, green chillies, chopped onions, nutmeg powder, coriander leaves, mint leaves and sauté well.
- Add the blanched spinach, mix well and switch off the flame. Allow it to cool down and blend to a smooth paste.
- Heat oil in a pan, add onions, salt and cook till the onions turn golden in color. Add turmeric powder, ginger garlic paste and cook till raw flavours are gone.
- Add tomatoes, coriander powder, cumin powder, chilli powder, mix well.
- Cover the pan with a lid and allow cooking till the tomatoes are soft.
- Add little water, mix and add in the spinach paste.
- Mix all ingredients well, add in the mushrooms and cook this for about 5 minutes till the mushrooms are cooked and switch off the flame.
- Serve hot with roti, chapatti, naan etc.
Do try this recipe and delight your palate with different variations of saag and mushroom recipes. To try more exciting and delicious dishes, do click on: https://www.vahrehvah.com
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Enjoy Cooking! Keep Smiling…