Jungly Mushroom Aur Sag Bhaji Recipe

Prepare mushrooms

Wipe mushrooms with a damp cloth or quickly rinse and pat dry. Tear larger caps into bite-size pieces so all pieces cook evenly.

Heat 2 tablespoons oil in a large wide skillet over medium-high heat. When hot, add mushrooms in a single layer (work in batches if necessary) and let them brown undisturbed 3–4 minutes. Stir and continue to cook another 3 minutes until golden and moisture mostly evaporated. Season with 1 tsp salt and 1/4 tsp black pepper. Transfer mushrooms to a bowl and set aside.

In the same skillet add 1 tablespoon oil if pan is dry. Add chopped spinach, sprinkle with 1/2 tsp salt, and cook over medium heat, stirring, until wilted and most moisture has evaporated, about 3–4 minutes. Coarsely chop the wilted spinach in the pan or transfer to a cutting board and chop. Return chopped spinach to skillet and keep warm with mushrooms set aside until masala is ready.

If using butter for finishing, hold it ready to add at step of final finishing.

Heat remaining 1 tablespoon oil in a heavy skillet or kadhai over medium heat. Add cumin seeds and mustard seeds; when they sputter (about 20–30 seconds), add finely chopped onion.

Cook onions, stirring occasionally, until soft and turning golden, about 6–8 minutes. Add minced garlic and grated/julienned ginger, and slit green chili. Sauté 1–2 minutes until raw aroma subsides.

Add turmeric powder, ground coriander, and red chili powder. Stir for 30 seconds to bloom the spices, taking care not to burn them.

Add chopped or pureed tomato and 1/4 teaspoon salt. Cook, stirring occasionally, until the tomato breaks down and oil starts separating from the masala, about 6–8 minutes. If mixture dries too much, add 1–2 tablespoons water to loosen.

Adjust seasoning: taste and add remaining 3/4 tsp salt if needed. Stir in garam masala and remove green chili if you prefer milder heat.

Add the browned mushrooms to the tomato-onion masala and stir to coat. Cook together 2–3 minutes so flavors meld and mushrooms reheat.

Fold in the chopped wilted spinach and continue cooking 2 minutes. If mixture seems dry, splash 1–2 tablespoons water. Check for seasoning and add additional salt or pepper as needed.

Finish with 1 tablespoon butter (if using) and the teaspoon lemon juice or tamarind concentrate. Sprinkle garam masala (if not already added) and freshly ground black pepper. Stir gently to combine.

Garnish with chopped cilantro and the reserved ginger julienne for brightness. Serve hot.