Spinach and Mushroom Curry Palak Mushroom Makhani

This Spinach and Mushroom Curry is a wholesome, plant-based dish that combines fresh spinach with tender, earthy mushrooms in a creamy, vibrant green sauce. The richness of the spinach provides a nourishing base, while the mushrooms add a satisfying, meaty texture that’s both comforting and filling. Infused with a blend of aromatic spices like cumin, turmeric, and garam masala, this curry is layered with flavors that deepen with each bite.

The addition of cashew yogurt makes the sauce extra creamy, creating a satisfying dish that’s entirely vegan without sacrificing flavor. Full of nutrients from the spinach, like iron and vitamin C, as well as fiber and antioxidants from the mushrooms, this curry is as healthy as it is delicious. Enjoy it with fluffy rice, warm naan, or any flatbread for a balanced, satisfying meal.

Print Recipe

Prep Time 10

Cook Time 30

Course Side Dish

Cuisine Indian

Servings 4

Calories 250 kcal

Equipment

Wok or wide pan
One Set of measuring cups
Blender
Cutting Boards and Knives
Measuring spoons

Ingredients

2 tablespoons oil
8 ounces white button mushrooms sliced or quartered
12 to 16 ounces spinach leaves palak, washed and chopped
2 tomato chopped or pureed
2 green chilies ( omit for mild curry)
2 tablespoons ginger-garlic paste
1/4 cup cashew yogurt or any plant-based yogurt
10 to 15 cashews or almonds
salt to taste

Whole Spices

4 whole cloves
1 teaspoon cumin seeds
1 inch cinnamon stick
2 dry chili peppers optional

Ground Spices

1 teaspoon cumin powder
1/4 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon Kashmiri mirch or paprika
1 tablespoons kasoori methi dried fenugreek leaves

Garnish

3 tbsp cashew yogurt or coconut milk

Instructions

Place the chopped spinach, tomato, cashews, green chilies, and ginger-garlic paste in a pot. Add 2 tablespoons of water and a pinch of baking soda. Cover and cook on medium heat for about 10 minutes, until the spinach is wilted and soft.
Let the spinach mixture cool completely. Blend it into a smooth puree with minimal water, or mash it with a masher if you prefer a chunkier texture.
Heat oil in a pan over medium heat. Add cumin seeds, cloves, and cinnamon stick, letting them sizzle for a few seconds until aromatic. Stir ground spices, then add mushrooms and a pinch of salt. Sauté until the mushrooms are just cooked.
Add the spinach puree to the mushrooms in the pan. Stir in the cashew yogurt or plant-based yogurt, adjusting salt to taste.
Let the curry simmer for 2 to 3 minutes, allowing the flavors to meld. Sprinkle in the kasoori methi, crushing it between your hands to release its flavor. Stir well and remove from heat.
Transfer the creamy spinach and mushroom curry to a serving bowl. If desired, garnish with a swirl of coconut milk or a dollop of cashew yogurt.

Video

Notes

For a thicker curry, reduce the amount of water when blending the spinach mixture.
Use a blender for a smooth puree or a masher if you prefer a chunkier texture.
Add green chilies sparingly to control the spice level.
Crushing the kasoori methi before adding releases its flavor more effectively.
Always for unsweetened yogurt.I have unwittingly used sweetened yogurt, and the results weren’t edible!