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Palak corn and mushroom ka saag

Easy saag recipes rich in protein and iron. Made from tempering tomatoes and spices with Palak corn and mushroom ka saag

Course Main Course, Side Dish
Cuisine Indian
Keyword palak corn mushrooms ka saag, palak ka saag, palak saag
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Avin Kohli


  • 3 Bunch Palak leaves
  • 1 Whole Sweetcorn
  • 200 gms Mushroom (will just use the heads)
  • 3 Large Red onions
  • 4 Large Tomatoes
  • 1 Tbsp Ginger garlic paste
  • Salt As per taste
  • Red As per taste
  • Ghee as needed for tempering


Prepare palak

  1. Clean the Palak bunches. Dip them in water for at least 3 times to get rid of any dirt.

  2. Pressure cook the Palak for 3-4 whistles until cooked. 

  3. Puree in a blender and keep aside. 

Preparing corn and mushrooms

  1. Boil the corn whole. Scrape the corn kernels with a knife. Keep aside. 

  2. Chop the mushroom heads lengthwise and keep aside. 

Prepare tempering

  1. Now that all the Palak, corn and mushrooms are prepped let's begin the final stage

  2. Heat ghee. Add the chopped onions. On medium flame slowly roast onions until brown. 

  3. Add ginger garlic paste till raw smell is gone. 

  4. Add the mushrooms and cook. I like to cook them to get some caramelization, it adds flavor. 

  5. Add the chopped tomatoes. Cook them until they are soft and mushy. 

  6. Add salt and red chilli powder. 

  7. Now finally add the Palak puree and let it cook on medium for about 10-15 mins until you get the desired consistency. 

  8. Enjoy with hot phulkas.