I am back after a good break . I was on a holiday with my family to Greece. I was hence away from blogging .I did miss blogging but a break was absolutely necessary. I am back  more energized and refreshed. Today I am sharing a very simple Saag Kumbh recipe that can be prepared in a jiffy. A nutritious and yummy side dish that can be eaten with rice and rotis.

My humble contribution for 171st #Foodiemonday #Bloghop theme SaagSaga is this humble Saag Kumbh / Spinach and Mushroom Sabzi.I  love the  fresh greens i get here. Got some fresh amaranth leaves. Added some mushrooms and made this mouth watering dish. Amaranth leaves are storehouse for many phytonutrients, antioxidants, minerals and vitamins .The leaves and stems carry a good amount of soluble and insoluble dietary fibers.Amaranth greens also contains ample amounts of B-complex vitamins such as folates, vitamin-B6 , riboflavin, thiamin , and niacin.Additionally, it has higher levels of other minerals than spinach such as calcium, manganese, magnesium, copper and zinc.

Recipe for Saag Kumbh:


2 Cups Finely Chopped Amaranth leaves  along with the stem

2 Onions Chopped lengthwise

1″ Ginger finely chopped

8 Button mushrooms halved

Salt to taste

1 Tsp Jeera / Cumin seeds

1/4 Tsp Rai / Mustard seeds

1 Tsp Vegetable Masala

4 Curd Chillies

A generous pinch of Asafoetida

1 Tsp Oil


Cut the roots and wash the fresh amaranth leaves along with the stem. Allow the excess water to drain. Now finely chop and keep it aside. Heat a heavy bottom pan. Add oil. Add the curd chillies and shallow fry untill done.Now add cumin ,asafoetida and mustard seeds.Once it splutters add finely chopped ginger and onions. Saute on medium flame and once the onions turn slightly brown add the mushrooms and suate for 2 mins. Now add vegetable masala and mix well. Once the mushrooms are well coated add the finely chopped amaranth leaves. Add salt as per taste.Close the lid and allow it to cook on medium flame for 7-8 mins. Once done switch off the flame.

Garnish with fried onions and shallow fried curd chillies.Serve with hot rice or rotis .


http://vegetable masala


I have used home made vegetable masala. Link shared for the same.


  1. What a delicious looking preparation Preethi. We get amaranth throughout the year but sometimes I get bored of preparing it with brinjal or the Swahili style. Your recipe is saved as I’d love to try cooking amaranth with mushrooms.

  2. Preethi, welcome back and hope you had a great holiday with family and are refreshed now. The Sabzi, here looks interesting with the addition of mushrooms, making it much more healthier. Pair it with any flatbreads, this would be a hit. I love the look of the fresh greens in the picture.

  3. Mushrooms and spinach one of my favorite combinations. My family is not very fond of mushrooms but I just love these .. your platter looks absolutely delicious!!

  4. Mushroom with saag wow sounds mouthwatering. Superb share Preethi. My son loves mushrooms so I have to make different types mushrooms for him. Next time I will make it when he comes home. Thanks for the recipe.

  5. I love curd chilies (and who doesn’t) but take them with curd rice and sometimes lemon rice. This is a whole new idea, making mushrooms with saag and adding curd chilies! Love this one, and will try it soon. Thanks for the share Preethi!

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