Khumb Palak (Mushroom Saag)
Browned mushrooms in a creamy, spiced spinach sauce, a meaty vegan curry that is on the table in 30 minutes.
Made with Saag (spiced spinach) base and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 mins
- LevelEasy
- Costabout £1.21 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat half of the oil in a large frying pan over a high heat. Fry the mushrooms in two batches for 5 minutes each, without moving them too much, until deep golden. Season with salt and set aside.
10 min - 2
Add the rest of the oil and the onion with a pinch of salt. Cook for 6 minutes. Stir in the ginger garlic paste and cumin for 1 minute.
7 min - 3
Cook the basmati rice to the packet instructions.
- 4
Pour in your ready made saag spinach base (see the base recipe) and simmer for 5 minutes. Return the mushrooms to the pan and cook for 3 minutes.
8 min - 5
Take off the heat, stir in the coconut yoghurt and lemon juice, taste for salt and serve with the rice.
Tips
- Do not crowd the pan or the mushrooms steam and go grey. Cook in batches.
- Salt mushrooms after browning, not before.
- Add the yoghurt off the heat so it does not split.
Storing and freezing
Cool within 1 to 2 hours. Keeps for 3 days in the fridge. Reheat until steaming hot all the way through. Freezing is fine for up to 2 months, but the mushrooms soften.
Questions
Can I use other mushrooms?
Yes. Button, portobello or a mix with oyster mushrooms all work. Cut them to a similar size.
Is mushroom saag vegan?
Yes, with coconut yoghurt. Use ordinary yoghurt for a vegetarian version.
Can I add paneer?
Yes. Fry 200 g cubed paneer until golden and add it with the mushrooms.
More made with saag (spiced spinach) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.