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Saag Mushroom by Nick Patel

Updated: Oct 14, 2023




INGREDIENTS

  • 1 tsp Oil or Cooking Spray

  • Pinch of Hing

  • 1 tsp Black Mustard Seeds

  • 1 tsp Cumin Seeds

  • 1 tbsp chopped Coriander Stalks

  • 4 cloves Garlic

  • 1 inch Ginger

  • 4 Green Chillies (adjust for personal taste)

  • 2 medium sliced Onions

  • 2 tbsp Basaar (use 1 for a milder dish)

  • ½ tsb Turmeric Powder

  • 1 tsp Coriander Powder

  • 250g Passata

  • 1 tsp Sugar (can use other sweet things like Palm Sugar or Sweet Soy)

  • 350g sliced Mushrooms

  • 250g chopped Spinach

  • 4 chopped Bullet Chillies or ½ diced green pepper

  • 1 tsp Salt

  • 1 tsp Lemon Juice (adjust to taste)

  • 1 tbsp chopped Coriander Leaves

  • 1 tbsp toasted Kasuri Methi

  • 1 tsp Garam Masala


INSTRUCTIONS

  1. Put the Oil/Cooking Spray in to a hot non stick pan, shake in some Hing (if you don’t have it leave it out) followed by the Mustard and Cumin Seeds.

  2. Stir for 20 seconds then add in the Coriander Stalks, Garlic, Ginger and Chili, keep stirring and after a minute add in the Onions.

  3. Cook the Onions for around 5 minutes, keep stirring so things don’t stick, to hurry this along add splashes of Water and cover the pan.

  4. Once the Onions have softened, take the pan off the heat, add in the Basaar (as much as you dare), Turmeric and Coriander, stir in to the mixture, after about 20 seconds add a splash of water to loosen everything and ensure it does not burn.

  5. Return the Pan to the heat, add the Passata and Sugar, stir and once the mixture is hot turn to a medium heat. Allow the mixture to cook for at least 5 minutes till it becomes dark and thick, keep stirring and scraping the bottom on the pan.

  6. At this stage, add in the Mushrooms, stir will so they are coated in the mixture and allow them to cook for a few minutes.

  7. Add some Water (1/4 cup – enough to form a thick sauce), stir and cover.

  8. After around 5 minutes the Mushrooms should be nearly cooked, check the consistency, if it’s too dry add more Water, cover with the Bullet Chillies/Pepper and Spinach, return the lid and allow to steam for a few minutes.

  9. Once the Spinach has started to wilt, mix everything together in the pan and allow to cook for a couple of minutes with the lid off.

  10. Once everything is cooked and the sauce is reduced to your preferred consistency, season with Lemon Juice and Salt. Stir and Taste – adjust seasoning or the balance of the dish as needed.

  11. Finish with the Chopped Coriander, Toasted Methi (rub between your hands to crush) and Garam Masala. Do not stir, turn off the heat and cover the pan, allow to sit for 5 minutes and then its ready to eat.



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