Kashmiri Palak Mushroom
Kashmiri Palak Mushroom is a easy Indian recipe that serves 4. 150 calories per serving. Recipe by Oh My Vegggies on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $7.68 total, $1.92 per serving
Ingredients
- 500 g Fresh Spinach (washed, tough stems removed)
- 250 g Button Mushrooms (cleaned and sliced)
- 2 Tbsp Mustard Oil (cold‑pressed, strong flavor)
- 1 tsp Cumin Seeds (whole)
- 1 piece Bay Leaf
- 1 small piece Cinnamon Stick
- 2 pieces Cloves
- 1 Tbsp Ginger Garlic Paste (store‑bought or homemade)
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to heat preference)
- ½ tsp Black Pepper (freshly ground)
- to taste Salt
- 1 Tbsp Rice Flour (for thickening, gluten‑free)
- 1 cup Water (room temperature)
- 2 Tbsp Fresh Coriander Leaves (chopped, for garnish)
Instructions
Blanch Spinach
Bring a pot of water to a rolling boil, add the spinach leaves and blanch for 2 minutes until wilted. Drain in a colander, rinse under cold water to stop cooking, then squeeze out excess moisture and roughly chop.
Time: PT3M
Heat Mustard Oil & Whole Spices
In a skillet, heat the mustard oil over medium heat until it starts to shimmer. Add cumin seeds, bay leaf, cinnamon stick, and cloves. Fry for about 30 seconds until fragrant.
Time: PT1M
Sauté Ginger‑Garlic
Add the ginger‑garlic paste to the skillet and sauté for 1 minute, stirring constantly, until the raw aroma disappears.
Time: PT1M
Add Ground Spices
Stir in turmeric, red chili powder, black pepper, and salt. Cook for 30 seconds to toast the spices.
Time: PT30S
Combine Spinach
Add the chopped spinach to the skillet, mix well, and cook for 3 minutes, allowing the flavors to meld.
Time: PT3M
Create Rice Flour Slurry & Simmer
In a small bowl, whisk the rice flour with a few teaspoons of water to make a smooth slurry. Pour the remaining cup of water into the skillet, bring to a gentle boil, then stir in the slurry. Simmer for 5 minutes, stirring occasionally, until the gravy thickens.
Time: PT5M
Add Mushrooms
Add the sliced mushrooms, stir gently, and cook for 4 minutes until they are tender and have absorbed the flavors.
Time: PT4M
Finish & Garnish
Turn off the heat, sprinkle chopped coriander leaves on top, give a final gentle stir, and serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 10 g
- Fat
- 10 g
- Fiber
- 3 g
Dietary info: Vegetarian, Vegan, Gluten-Free
Allergens: Mustard
Ingredient Substitutions
- Instead of Fresh Spinach: Swiss chard, Kale (blanched)
- Instead of Button Mushrooms: Cremini mushrooms, Portobello (chopped)
- Instead of Mustard Oil: Vegetable oil, Canola oil (less pungent)
- Instead of Cumin Seeds: Ground cumin (use ½ tsp)
- Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
- Instead of Ginger Garlic Paste: Fresh ginger and garlic minced separately
- Instead of Red Chili Powder: Paprika (milder)
- Instead of Rice Flour: Cornstarch (1 Tbsp)
- Instead of Fresh Coriander Leaves: Flat‑leaf parsley
Equipment Needed
- Large Pot
- Skillet or Frying Pan
- Colander
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Spoons
- Mixing Bowl
Critical Steps — Do Not Skip
- Blanching spinach just enough to retain bright color and removing excess water.
- Creating a lump‑free rice flour slurry before adding to the hot liquid.
- Cooking mushrooms just until tender to avoid a rubbery texture.
Chef Tips from the Video
- For an authentic Kashmiri aroma, add a pinch of asafoetida (hing) after the whole spices.
- A splash of lemon juice just before serving brightens the flavors.
Troubleshooting
Gravy is too thin.
Add an extra teaspoon of rice flour slurry (mix with a little water) and simmer for another 2 minutes.
Mushrooms release too much water and the dish becomes watery.
Increase heat to medium‑high after adding mushrooms to evaporate excess liquid, or sauté mushrooms separately first.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Can be frozen for up to 1 month; reheat gently on low heat.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Blanch and chop the spinach a few hours ahead; store in a sealed bag with a damp paper towel.
- Prepare the rice flour slurry and keep refrigerated; give it a quick stir before using.
Frequently Asked Questions
What is the cultural significance and history of Kashmiri Style Spinach Mushroom in Kashmiri cuisine?
Spinach and mushroom together reflect Kashmiri cuisine's love for seasonal greens and forest‑foraged mushrooms. The dish showcases the region's signature use of mustard oil and whole spices, often served during winter festivals and family gatherings.
What are the traditional regional variations of Palak Mushroom in Kashmiri cooking?
In some Kashmiri households, the dish is enriched with cream or yogurt for extra richness, while others add dried apricots or walnuts for a sweet‑savory contrast. The core technique of mustard oil tempering remains constant.
How is Kashmiri Style Spinach Mushroom traditionally served in Kashmir?
It is typically served hot with plain Kashmiri rice (pilaf) or freshly baked Kashmiri naan. It may also accompany a side of raita to balance the mustard oil’s pungency.
During which occasions is Kashmiri Style Spinach Mushroom traditionally prepared in Kashmiri culture?
The dish is popular during the winter harvest festivals like Navreh and during family celebrations such as weddings, where warm, hearty vegetarian dishes are favored.
What authentic ingredients are essential for a true Kashmiri Style Spinach Mushroom versus common substitutes?
Authentic ingredients include cold‑pressed mustard oil, whole spices (cumin, bay leaf, cinnamon, cloves), and rice flour as a thickener. Substitutes like vegetable oil or corn starch can be used, but they alter the traditional flavor and texture.
What other Kashmiri dishes pair well with Kashmiri Style Spinach Mushroom?
It pairs beautifully with Kashmiri Dum Aloo, Rogan Josh (for non‑vegetarians), or simple Kashmiri rice pulao. A side of cucumber raita and a crisp salad complete the meal.
What makes Kashmiri Style Spinach Mushroom special or unique in Kashmiri cuisine?
The combination of mustard oil’s sharpness, whole‑spice tempering, and the silky rice‑flour gravy creates a distinctive, aromatic profile that is both comforting and uniquely Kashmiri.
What are the most common mistakes to avoid when making Kashmiri Style Spinach Mushroom at home?
Common errors include over‑blanching the spinach (which turns it mushy), adding rice flour directly without a slurry (causing lumps), and overcooking the mushrooms, which makes them rubbery.
Why does this Kashmiri Style Spinach Mushroom recipe use mustard oil instead of regular vegetable oil?
Mustard oil provides the signature pungent, slightly bitter flavor that defines many Kashmiri dishes. Using a milder oil would result in a flatter taste profile and lose the authentic aroma.
What does the YouTube channel Oh My Vegggies specialize in?
The YouTube channel Oh My Vegggies focuses on vibrant vegetarian and vegan recipes, often highlighting Indian regional flavors, quick weeknight meals, and plant‑based cooking techniques.
How does the YouTube channel Oh My Vegggies' approach to Indian cooking differ from other Indian cooking channels?
Oh My Vegggies emphasizes minimal equipment, clear step‑by‑step visuals, and adaptations that keep dishes plant‑based while staying true to regional spice profiles, unlike many channels that rely on heavy dairy or meat bases.
Last updated: September 3, 2026
