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Home Style Baroda mushroom mutter saag

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
A lovely Gujarati dish that is a must for curry fans. It originates from Baroda, Gujarat, India. I came across this delight at a family meal a few months ago and was blown away by the amazing taste and flavours. It is a mushroom pea and spinach curry served a as main course with roti or rice and will work equally well as a side dish to complement a meat dish. It is aromatic and gets all the amazing spicy flavours from a family grama masala spice blend. The textures of the peas and mushroom are complemented by a spinach sauce background.


  • 200g petite peas
  • 100g sweet corn
  • 200g frozen spinach
  • 200g of mushrooms (or you can use paneer cheese if you'd like to make paneer saag)
  • 1 large finely chopped onion
  • 1 tbsp of sunflower oil
  • 10g of Jaggery (the alternative is 2 tsp of damerara sugar)
  • 12-15 Cashews (optional)
  • Juice and zest of half lemon
  • Machi masala (blend of 20+ fresh Indian herbs and whole ground authentic spices for from Bipin's currysfusion crafted to deliver a professional chef cooked experience). The alternative masala is the Methi masala with brilliant aroma and taste profile. Th
  • 1 tbps of coarsely chopped coriander


  • STEP 1
    In a heavy pan saute the onions (low heat so as not to burn the ingredients) together with 1 tsp of the marchi masala and the cashews untill golden brown. This will begin to flavours the caramelised onions.
  • STEP 2
    fold in all the vegetables and the remaining marchi masala, the Jaggary, add a 2 tbsp of water and cook gently over low heat in a covered pan for 20 minutes to infuse the aromas and get the spices and herbs to release the flavours.
  • STEP 3
    To finish add the lemon juice, garnish with lemon zest and the coriander.

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