Mushroom Saag

Mushroom Saag

The meaty texture of mushrooms and rich saag made from fresh spinach and our Coconut Cashew Korma is a match made in heaven and the perfect hearty dish that everyone can enjoy!

Serves 4


1/2 cup water 

Salt, add to water and for taste 

1 pound baby spinach (this recipe is forgiving so if you buy a big box of spinach and it has 11 or 12 oz, no need to buy more) 

1 jar Brooklyn Delhi Coconut Cashew Korma (or Cashew Butter Masala works well too) 

1-2 tbsp high heat oil like sunflower or canola 

8 oz cremini or baby bella mushrooms, sliced 

1/2 cup coconut milk 

Salt to taste


1-2 tbsp ghee or high heat oil like sunflower or canola 

1 tbsp Tomato Achaar


In a 5 quart stock pot (or any pot that will hold all of the spinach), heat up a 1/2 cup of water with a sprinkling of salt on high until you start to see many tiny bubbles forming. Add in the spinach and cover pot with a lid. Turn the heat to medium-low and let the spinach cook for about a minute and then mix it so that the less cooked leaves get to the bottom. Cover again and cook until all spinach is wilted, bright green and reduced in size considerably, a couple minutes. During this time, you may need to mix another time to make sure the spinach is cooked evenly. *SEE NOTES BELOW 

Transfer spinach to a blender. Add a jar of Coconut Cashew Korma. Blend until smooth. 

In a large skillet, heat 1-2 tbsps of oil or butter. Sauté mushrooms over medium-high heat until cooked down, about 10 minutes. Make sure to leave the mushrooms in the pan and not stir them too much, so they brown nicely. Flip them halfway through. Add salt to season them. 

Pour the spinach mixture into the skillet with the mushrooms. Add in the sautéed mushrooms and heat the sauce. Add 1/2 cup of coconut milk and heat through.

This step is optional but makes the dish look beautiful. Heat 1-2 tbsp of ghee or oil in a small pan over high heat and stir in Tomato Achaar. Immediately pour over the Mushroom Saag. 


* If you have a little more time to work with and want your spinach to be super duper green, fill the stock pot with water and bring to a boil with salt. Add in the spinach for about 1 minute, until it is wilty but still bright green. Then shock the spinach in a boil of ice water. With a slotted spoon, transfer spinach to blender. Proceed with the recipe above.

** If you want to just use a saute pan instead of a stock pot for cooking the spinach, you can coat the bottom ofthe pan with oil over a medium flame and add in the spinach in stages, mixing until it's all cooked through.

For Serving

Naan or rice

Brooklyn Delhi Sweet Mango Chutney, Spicy Mango Chutney, Tomato Achaar, or Roasted Garlic Achaar