Kumbh Palak
by Tarla Dalal
kumbh palak recipe | mushroom spinach Indian curry | healthy palak mushroom sabzi | with 30 amazing images.
kumbh palak, also known as mushroom spinach Indian curry, is a flavorful and nutrient-rich dish from Indian cuisine. This vegetarian curry blends the earthiness of mushrooms with the vibrant green of spinach, resulting in a dish that is both delicious and visually appealing. The use of spinach, which is known for its high iron and vitamin content, makes this curry a healthy option as well.
Key Ingredients for kumbh palak.
1. onion paste. Onion paste, when cooked, adds a smooth and creamy texture to the curry. It helps to thicken the gravy and creates a rich, mouth-coating experience.
2. spinach paste. Spinach has a slightly earthy and slightly sweet flavor that compliments the savory taste of mushrooms and the spices used in the curry. Spinach paste adds a creamy and smooth texture to the curry.
3. tomato paste. Tomato paste adds a rich, tangy, and slightly sweet flavor to the curry. It balances the earthy flavors of the mushrooms and spinach.
4. mushrooms. Mushrooms have a rich, earthy flavor that compliments the spinach perfectly. One cup of Mushrooms contain only 18 calories and is safe to be consumed by those who have excess weight, heart disease and high blood pressure.
kumbh palak is best served hot. It pairs wonderfully with Indian bread like naan, bajra roti, jowar roti or roti, or can be served with steamed rice.
Kumbh Palak is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest). vitamin C, Vitamin A, Folic Acid, Vitamin B2, Calcium and Iron.
One serving of Kumbh Palak is only 104 calories. Perfect for weight loss, diabetics and pregnant women.
Pro tips for kumbh palak. 1. To make homemade onion paste, take 2 cups chopped onions. This will make 1 cup onion paste.
Enjoy kumbh palak recipe | mushroom spinach Indian curry | healthy palak mushroom sabzi | with step by step photos.
Kumbh Palak recipe - How to make Kumbh Palak
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Kumbh Palak
3 cups sliced mushrooms (khumbh)
For The Spinach Paste
4 cups chopped spinach (palak)
1 tsp roughly chopped ginger (adrak)
2 tsp roughly chopped green chillies
2 tsp roughly chopped garlic (lehsun)
To Be Ground Into A Smooth Tomato Paste
2 cups roughly chopped tomatoes
1 tsp roughly chopped ginger (adrak)
2 tsp roughly chopped green chillies
2 tsp roughly chopped garlic (lehsun)
Other Ingredients
2 tsp coconut oil or
1 big cardamom (elaichi)
1 cardamom (elaichi)
1 cup onion paste
1 tsp garam masala
salt to taste
For the spinach paste
- For the spinach paste
- Combine all the ingredients along with 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes.
- Cool slightly and blend in a mixer to a smooth paste. Keep aside.
How to proceed
- How to proceed
- To make {span class="bold1"}kumbh palak recipe{/span}, heat the oil in a deep non-stick kadhai, add big cardamom and cardamom and sauté on a medium flame for 10 seconds.
- Add the onion paste and sauté on a medium flame for 5 minutes.
- Add the prepared tomato paste, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the spinach paste, garam masala and salt, mix will and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the mushrooms, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Serve {span class="bold1"}kumbh palak{/span} hot.
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what is kumbh palak made of ?
- what is kumbh palak made of ? See below image of list of ingredients for kumbh palak.
making onion paste
- To make homemade onion paste, take 2 cups chopped onions. This will make 1 cup onion paste.
- Put the chopped onions in a mixer.
- Blend till smooth.
- Homemade onion paste. Indian style onion paste. Quick kanda paste.
making spinach paste
- In a deep non-stick pan put 4 cups chopped spinach (palak). Spinach has a mild, slightly earthy flavor that complements the savory taste of mushrooms and the spices used in the curry. Spinach is one of the richest plant sources of Iron and it should be part of a healthy diet for everyone.
- Add 1 tsp roughly chopped ginger (adrak).
- Add 2 tsp roughly chopped green chillies.
- Add 2 tsp roughly chopped garlic (lehsun).
- Add 1 cup of water.
- Mix well.
- Cook on a medium flame for 6 minutes, stirring occasionally.
- Cool slightly.
- Put in a mixer.
- Blend to a smooth paste.
- Spinach paste.
making tomato paste
- In a mixer put 2 cups roughly chopped tomatoes.
- Add 1 tsp roughly chopped ginger (adrak).
- Add 2 tsp roughly chopped green chillies.
- Add 2 tsp roughly chopped garlic (lehsun).
- Grind into a smooth paste.
- Tomato paste.
making kumbh palak
- Heat 2 tsp coconut oil or oil in a deep non-stick kadhai. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil and corn oil.
- Add 1 big cardamom (elaichi).
- Add 1 cardamom (elaichi).
- Add the onion paste. Onion paste, when cooked, adds a smooth and creamy texture to the curry. It helps to thicken the gravy and creates a rich, mouth-coating experience.
- Sauté on a medium flame for 5 minutes.
- Add the prepared tomato paste. Tomato paste adds a rich, tangy, and slightly sweet flavor to the curry. It balances the earthy flavors of the mushrooms and spinach.
- Mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the spinach paste. Spinach has a slightly earthy and slightly sweet flavor that complements the savory taste of mushrooms and the spices used in the curry. Spinach paste adds a creamy and smooth texture to the curry.
- Add 1 tsp garam masala. Garam masala is a blend of spices that adds a complex and aromatic flavor to the dish. It imparts a warm, spicy, and slightly sweet taste.
- Add salt to taste.
- Mix will and cook on a medium flame for 1 minute, while stirring occasionally.
- Add 3 cups sliced mushrooms (khumbh). Mushrooms have a rich, earthy flavor that complements the spinach perfectly. One cup of Mushrooms contain only 18 calories and is safe to be consumed by those who have excess weight, heart disease and high blood pressure.
- Mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Serve kumbh palak | mushroom spinach Indian curry | healthy palak mushroom sabzi | hot with bajra or jowar roti.
pro tips for kumbh palak
- In a deep non-stick pan put 4 cups chopped spinach (palak). Spinach has a mild, slightly earthy flavor that complements the savory taste of mushrooms and the spices used in the curry. Spinach is one of the richest plant sources of Iron and it should be part of a healthy diet for everyone.
- Add the onion paste. Onion paste, when cooked, adds a smooth and creamy texture to the curry. It helps to thicken the gravy and creates a rich, mouth-coating experience.
- Add the prepared tomato paste. Tomato paste adds a rich, tangy, and slightly sweet flavor to the curry. It balances the earthy flavors of the mushrooms and spinach.
- Add the spinach paste. Spinach has a slightly earthy and slightly sweet flavor that complements the savory taste of mushrooms and the spices used in the curry. Spinach paste adds a creamy and smooth texture to the curry.
benefits of kumbh palak
-
Kumbh Palak is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
- Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits (oranges, grapefruit and sweet lime), lemons, vegetables ( capsicum , broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 130% of RDA.
- Vitamin A rich recipes, Beta Carotene : Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables like carrots , mango, papaya, peach, tomatoes, pumpkin etc. and other vegetables like spinach, kale, fenugreek leaves , broccoli , capsicum etc. 85% of RDA.
- Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, toor dal , sesame seeds ). 62% of RDA.
- Vitamin B2 (riboflavin) : Vitamin B2 enables the production of red blood cells that contribute to the rise in your energy levels. So have more milk, curds, eggs and green leafy vegetables. 45% of RDA.
- Vitamin B3, Niacin Rich Recipes : Vitamin B3 helps in brain functioning and mental health. Indian foods rich in Vitamin B3 are roasted peanuts, sesame seeds, barley, dalia, almonds, wheat flour, jowar, toovar dal, kabuli chana etc. Also healthy skin formation. 24% of RDA.
- Calcium. See Calcium rich recipes : Calcium is a mineral that makes bones stay strong. See our list of calcium rich Indian foods. Dairy products: Like milk, curds, cheese, paneer and buttermilk. Green leafy vegetables like spinach, fenugreek, broccoli. Nuts ( almonds, peanuts, walnuts) and ragi. Required from kids to adults. 23% of RDA.
- Magnesium : Magnesium is required for formation of bones and teeth. It helps in the metabolism of calcium and potassium. magnesium rich Indian foods like leafy vegetables ( spinach, broccoli, kale), pulses ( rajma, chawli, moong ), nuts (walnuts, almonds) , cereals ( jowar, bajra, whole wheat flour, dalia). 21% of RDA.
- Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curds), nuts ( almonds, peanuts, walnuts) , seeds, jowar, bajra, moong, matki, oats, ragi, whole wheat flour etc. 20% of RDA.
- Iron : Iron is essential in the chemical reactions that produce energy from foods. Eat more greens and garden cress seeds to prevent you from being anaemic. Here are the top 7 sources of iron rich foods. 17% of RDA.
| Energy | 104 cal |
| Protein | 4.1 g |
| Carbohydrates | 14.9 g |
| Fiber | 4.3 g |
| Fat | 3.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 4095.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.5 mg |
| Vitamin B3 | 2.9 mg |
| Vitamin C | 52.1 mg |
| Folic Acid | 123.6 mcg |
| Calcium | 139.3 mg |
| Iron | 3.5 mg |
| Magnesium | 74.8 mg |
| Phosphorus | 117.2 mg |
| Sodium | 54.9 mg |
| Potassium | 524 mg |
| Zinc | 0.9 mg |
it was too good to have. great preparation.loved it
Khumbh palak.. Awesome taste of the gravy. The flavours in mushroom have merged very well with the palak and tomato gravy.. The mushrooms also cooked perfectly. It goes well with the parathas, rotis and rice also.