Malabar Spinach and Mushroom Stir fry

There is a reason Malabar spinach makes the best stir-fry with mushrooms.

The leaves are big, thick and naturally glossy. Unlike other greens, they don't wilt away in the pan - they stay soft, slightly silky inside, hold their shape, and the tender stems give a gentle crunch. Eaten alone, Malabar spinach is mild and earthy. But tossed with meaty mushrooms, garlic, and a little heat, it changes completely.

Yes, it is earthy - deeply earthy. That's why it needs that squeeze of lime for brightness, roasted peanuts for crunch, and fresh herbs to lift it. Once you add those, it is not an acquired taste anymore. It is just delicious.

The mushrooms bring the umami, the spinach brings the freshness. Finished with lime and roasted peanuts, it is not just a poriyal anymore. It is a full snack, a light meal, and a clever way to make greens irresistible for everyone at home.

Recipe Video from Vidyascooking Youtube Channel 🙂 

Ingredients 

1 Bunch Malabar Spinach Cleaned and Chopped

200 Grams Button Mushroom Sliced 

2 Medium Onion Finely Chopped 

2 Whole Garlic Bulbs Peeled and Chopped 

3 Green Chilies Slit

2 Dried Red Chilies Broken in Half

2 Tbsp Ginger and Garlic Paste 

1/4 Tsp Turmeric Powder 

1 Tsp Chilli Powder 

2 Tbsp Coriander Powder 

1 Tbsp Chicken Masala or Garam Masala 

1 Tsp Pepper Powder 

3 Sprigs Curry leaves 

4 Tbsp Oil 

1 Tbsp Salt

Prep

1. Malabar Spinach (Basale / Kodi Pasale)

• Pluck and sort the leaves and stems , discard fibrous stems follow as shown in the video.  

• Soak the leaves in a large pot of water for 5 minutes. 

• Transfer to another big pot of water, rinsing off any mud or dirt. Repeat this rinsing step for a total of 5 rinses. 

• Place the clean leaves in a colander and allow excess water to drain. 

Finely chop the spinach and reserve. 

2. Mushrooms / Kalan

Wash the mushrooms throughly atleast twice or thrice. 

Place the mushrooms in a colander allow excess moisture to drain.

Chop the end part of the stem to remove the fibrous end.

Slice the mushrooms and reserve.

3. Onion , ginger and garlic 

Peel and wash one large onion, 10 pods garlic, + 15 pods garlic and 2 inch ginger. 

Rinse and wash all the ingredients. 

Finely chop onion and 10 pods garlic.

In a mixerjar add garlic and ginger grind with tiny amount of water till smooth paste and reserve. 

4. Chilly

Remove stems from chilly , rinse and slit.

Malabar Spinach Mushroom Stir Fry - Cooking Steps

1. Heat the Pan:

Heat oil and ghee in a pan over medium flame.

2. Sauté Aromatics:

Add finely chopped onions, sliced garlic, dried red chilies, and green chilies. Fry until the onions turn translucent.

3. Add Aromatics & Spices:

Stir in ginger-garlic paste, followed by the spice powders - chicken or mutton masala, coriander powder, pepper powder, chili powder, and turmeric powder.

4. Cook the Mushrooms:

Add the sliced mushrooms and salt. Cover and let them cook in their own released moisture.

5. Add the Malabar Spinach:

Mix in the finely shredded Malabar spinach. Cover halfway and let the greens cook down in the mushroom juices.

6. Finish & Stir Fry:

Once the spinach is tender, switch to high flame so excess moisture evaporates. Adjust salt if needed, stir fry quickly, and serve hot.