Methi Mushroom Saagwala (Spinach Mushroom with infused flavour of fenugreek )

Today's recipe is Methi Mushroom Saagwala (Spinach Mushroom with infused flavour of fenugreek). This is the perfect recipe if you are looking for some vegetarian option and you are running short of vegetables of your choice. Or a perfect dish to impress your sudden and untimely guests. In India, generally, a dish made out of mushroom is very underrated when it comes to serving to the guests. So this recipe is ideal to serve to your guest or when you want to eat something different. Due to so vast diversity in eating habits, there are more than 15 varieties of mushroom dishes. It can be served as a starter or in main course. In India, Palak Paneer is one of the most common favourite dish of people. So if you are a mushroom lover, then this recipe is a  true treat for you. This recipe is my take on it. Though there are many variety of this recipe.

In this recipe, I chopped and ground spinach leaves into a smooth paste with a help of little water. I avoid blanching the spinach as I feel that all the nutrients are lost while doing so. So to start it of with I heated some oil in a pan and  partially sautéed the diced mushroom with little bit of salt.  And in an another big pan I heated some oil and added onion, ginger, garlic paste to it. Sautéed till the raw flavour has gone. To that I added tomato puree and all the Indian spices and cooked it till the oil started floating over the masala.Now I added the spinach paste to the pan cooked it with little water. When the gravy was done, I added the dried fenugreek leaves and all the sautéed mushroom which was keep aside. I cooked for a while so that the flavour of fenugreek leaves get infused in the gravy. So end it off with, I heated some butter in a small pan, added one whole red chilli and chopped garlic. Fried them till the garlic is golden in colour and added them to the gravy before serving it.

Detailed recipe as follows:-

Preparation Time:-20 minutes  Cooking Time:-30 minutes  Total Time:-50 minutes

Number of Servings:-2-3 persons

1 cup = 250 ml
¾ cup = 200 ml
½ cup = 125 ml 
1/3 cup = 80 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml

* Button Mushrooms:-250 grams
* Spinach :-200 grams
* Onions :-2 medium size
* Garlic Cloves :-5-6 (for grinding) + 2 (chopped)
* Ginger :-1 inch long
* Tomato Puree :-2 tablespoon (store bought) (If you want to use fresh, then grind 1 medium sized tomato in paste and use it)
* Turmeric Powder :-1/4 teaspoon
* Red Chilli Powder :-1/2 teaspoon
* Garam Masala :-1/2 teaspoon
* Kasuri Methi (dried) :-2 tablespoon
* Whole Dried Red Chilli :-1 no
* Lime Juice :-1 teaspoon
* Water :-1/4 cup + 3/4 cup
* Vegetable Oil :-1 + 3 tablespoon
* Butter :-1tablespoon
* Salt :-as per taste

1.  Clean the mushrooms and dice the big ones into 4 pieces and smaller one into two pieces. Now grind onions, 5-6 garlic cloves and ginger into a paste with the help of some water. Keep it aside. Wash the spinach, roughly chop them and grind it into a fine puree.

2.  Heat 1 tablespoon of oil in a pan. Add the diced mushroom and sautéed them till its slight brown in colour. Add a pinch of salt to it. Cook it over a medium heat. Heat 2 tablespoon of oil in another pan, add the onion paste to it. Cook till the raw flavour from the onions are gone. Add tomato puree to it, Cook for 2 minutes. Add turmeric powder, chilli powder and garam masala to it. Fry till the oil starts floating over the masala. Add 1/4 cup of water if you see the masala is burning. The flame should be over medium heat.

3.  Once the masala is ready, add the spinach puree to it cover and cook for 5-7 minutes over medium flame. After 5-7 minutes add 3/4 cup of water and salt to taste in it. Cover and cook again for 8-10 minutes or till the gravy is reduced. Add the Kasuri methi  and sautéed mushroom to the pan. Cover and cook for 2 minutes over a low heat. Check for the seasoning and adjust it according. Switch off the flame. ( If you want some gravy, you can add more water.)

4.  Take out the mushroom gravy in a bowl keep aside. Now heat butter in a small pan. When the butter starts to melt add 1 whole dry red chilli and chopped garlic to it. Sautéed it till the garlic is golden brown in colour. ( Be careful that you don't burn the garlic so its better to fry in over low heat.) Once done, add the butter to the spinach gravy.  And your  Methi Mushroom Saagwala is ready to be served.

Serve hot with dollop of butter.

* If you want to use blanched spinach you can do so. For that chopped the spinach. Heat some water in the pan, when the starts boiling, add the spinach and cook it for 5 minutes. Do not cover it. After5 minutes take the spinach out and refresh it under ice cold water. Grind it into a puree with some water.

People living outside India, and not aware of all the Indian spices you will mostly get all of them in the Indian stores near your place. 

Serving Tip:- Serve hot with Indian bread like naan, paratha, tandoori roti, steamed rice or pilau.

Do try my recipe and leave for comments below. Till then Happy Cooking.!

Creative Commons License by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License