Description
Spinach and Mushroom Curry is a delightful and nourishing dish that brings the vibrant flavors of Indian cuisine right to your table. This quick and easy recipe pairs tender spinach with earthy mushrooms, creating a creamy and rich curry that’s perfect for busy weeknights or cozy gatherings. With its minimal ingredients and simple cooking process, this versatile curry can be customized to suit your taste by adding various vegetables or proteins. Enjoy it with fluffy rice or warm naan for a comforting meal that everyone will love.
Ingredients
Scale
- 450g baby spinach leaves
- 500g button mushrooms
- 5 cloves garlic, minced
- 1 tbsp grated ginger
- 2 hot green chilies, minced
- 3 tbsp ghee, butter, or oil
- 65ml double (heavy) cream
- 1 tsp ground cumin
- 2 tsp kasoori methi
- 2 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp salt (or to taste)
Instructions
- Wash the spinach thoroughly and squeeze out excess water. Slice the mushrooms into thick pieces.
- Heat 2 tablespoons of ghee in a non-stick pan over high heat. Sauté the sliced mushrooms until golden brown (about 8 minutes) and set aside.
- In the same pan, add remaining ghee over medium heat. Sauté garlic, ginger, and chilies for about 2 minutes until fragrant. Stir in cumin and turmeric.
- Add spinach along with kasoori methi, garam masala, and salt; cook until wilted.
- Blend the mixture to desired consistency using an immersion blender. Stir in cream and cook for another 5 minutes.
- Add sautéed mushrooms back into the curry, stir well for an additional 4-5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 40mg