Spinach and Mushroom Curry
A quick and easy Spinach and Mushroom Curry is perfect for busy weeknights or cozy dinners. This dish, often referred to as mushroom saag or mushroom bhaji, combines the earthy flavors of mushrooms with the vibrant taste of spinach. With just 11 ingredients, this recipe is straightforward yet delicious. It’s a versatile dish that you can customize by adding more vegetables like cauliflower or butternut squash. Enjoy it on its own, or pair it with rice or naan for a complete meal.
Why You’ll Love This Recipe
- Quick Preparation: This Spinach and Mushroom Curry comes together in just 35 minutes, making it ideal for busy weeknights.
- Healthy Ingredients: Packed with nutrients from spinach and mushrooms, it’s a wholesome choice for any meal.
- Versatile Dish: Easily modify the recipe by adding your favorite vegetables or proteins like tofu or paneer.
- Rich Flavors: The combination of spices creates an aromatic and flavorful experience that will impress your family and friends.
- Vegetarian Delight: Perfect for those following a vegetarian diet, this curry is both satisfying and nourishing.
Tools and Preparation
To make your cooking process smooth and enjoyable, having the right tools is essential.
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Essential Tools and Equipment
- Non-stick pan
- Immersion blender (stick blender)
- Measuring spoons
- Knife
- Cutting board
Importance of Each Tool
- Non-stick pan: Ensures even cooking without sticking, making cleanup easier after cooking.
- Immersion blender: Allows you to blend the spinach directly in the pot for a quick and easy puree.
- Measuring spoons: Help maintain accuracy in ingredient quantities for consistent results every time.
Ingredients
Fresh Vegetables
- 450g baby spinach leaves
- 500g button mushrooms
Aromatics
- 5 cloves garlic, minced
- 1 tbsp grated ginger
- 2 hot green chillies, minced
Cooking Essentials
- 3 tbsp ghee, butter or oil
- 1 tsp ground cumin
- 2 tsp kasoori methi
- 2 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp salt (or to taste)
- 65ml double (heavy) cream
How to Make Spinach and Mushroom Curry
Step 1: Prepare the Ingredients
- Wash the spinach thoroughly and squeeze dry.
- Wipe the mushrooms using a clean paper towel and cut them into thick slices.
Step 2: Sauté the Mushrooms
- Heat 2 tablespoons of ghee, butter, or oil in a large non-stick pan.
- Add the sliced mushrooms and sauté over high heat until golden all over, about 8 minutes.
- Remove the mushrooms from the pan and set them aside.
Step 3: Cook the Aromatics
- In the same pan, heat the remaining ghee, butter, or oil.
- Add minced garlic, ginger, and green chillies; sauté over medium heat for 2 minutes.
- Stir in ground cumin and turmeric until fragrant.
Step 4: Prepare the Spinach Mixture
- Add spinach leaves to the pan along with kasoori methi, garam masala, and salt.
- Cook uncovered until the spinach has wilted.
Step 5: Blend the Spinach
- Use an immersion blender to blend the spinach mixture into a coarse puree.
- Pulse until you achieve a thick puree-like consistency; adjust blending time based on your texture preference.
Step 6: Incorporate Cream
- Add double cream to the spinach mixture.
- Cook over medium heat (covered) for about 5 minutes to combine flavors.
Step 7: Combine Everything
- Stir in the sautéed mushrooms into the curry.
- Cook for another 4-5 minutes while stirring often before removing from heat.
- Serve hot with rice or naan for an amazing meal experience!
How to Serve Spinach and Mushroom Curry
Serving Spinach and Mushroom Curry can elevate your dining experience. This dish pairs beautifully with several accompaniments that enhance its rich flavors.
With Rice
- Basmati Rice: Fluffy basmati rice is a classic choice that absorbs the curry’s creaminess.
- Jeera Rice: Cumin-infused rice adds an aromatic touch, complementing the spices in the curry.
With Bread
- Naan: Soft naan bread is perfect for scooping up the curry, making each bite delightful.
- Roti or Chapati: These whole wheat options offer a healthier alternative to naan while still being delicious.
With Yogurt
- Raita: A cooling cucumber raita balances the heat from the curry and adds freshness to your meal.
- Plain Yogurt: Simply served on the side, yogurt helps tone down any spiciness.
With Salad
- Kachumber Salad: A refreshing mix of chopped cucumbers, tomatoes, and onions provides a crisp contrast to the warm curry.
- Green Salad: A simple green salad with lemon dressing adds brightness and crunch to your plate.
How to Perfect Spinach and Mushroom Curry
To achieve a perfectly balanced Spinach and Mushroom Curry, consider these essential tips that will enhance both flavor and texture.
- Fresh Ingredients: Always use fresh spinach and mushrooms for the best taste. Fresh produce retains more nutrients and flavor.
- Adjust Spice Levels: If you prefer less heat, reduce the number of green chillies or remove seeds before chopping.
- Cream Consistency: Adjust the amount of cream based on your preference for richness. For a lighter version, reduce or omit it altogether.
- Blending Technique: Blend the spinach to your desired consistency; keeping some chunks can add texture if you prefer it hearty.
- Cook Time Variations: Adjust cooking times slightly based on how thick or thin you want your sauce. A longer cook can deepen flavors.
- Garnish Well: Finish with fresh cilantro or a sprinkle of garam masala before serving for added aroma and visual appeal.
Best Side Dishes for Spinach and Mushroom Curry
Pairing side dishes with Spinach and Mushroom Curry can enhance your meal’s overall experience. Here are some great options:
- Basmati Rice: The classic companion that soaks up all the delicious curry sauce beautifully.
- Naan Bread: Soft, pillowy naan is perfect for dipping into your curry for a satisfying bite.
- Cucumber Raita: This cooling yogurt dish helps balance out the spices in your curry with its freshness.
- Aloo Gobi: Spiced potato and cauliflower make a hearty addition that complements the flavors of your main dish.
- Mango Chutney: Sweet chutney adds a fruity contrast that enhances each bite of savory curry.
- Roasted Vegetables: Seasonal roasted veggies add color and nutrition to your plate, creating a well-rounded meal.
Common Mistakes to Avoid
Making a delicious Spinach and Mushroom Curry can be easy, but there are common pitfalls to watch out for. Here are some mistakes to avoid for the best results.
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Skipping the washing step: Always wash your spinach thoroughly to remove any dirt or grit. Failing to do so can lead to an unpleasant texture in the curry.
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Overcooking the mushrooms: Sauté the mushrooms just until they are golden. Overcooking can make them rubbery instead of tender.
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Not blending enough: Ensure you blend the spinach into a coarse puree for optimal flavor distribution. A chunky texture may not mix well with the spices.
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Ignoring seasoning adjustments: Taste your curry as it cooks. Adjust salt and spices according to your preference for a more personalized flavor.
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Using low-quality cream: Opt for double (heavy) cream for a richer and creamier sauce. Low-fat options may alter the intended texture and taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Spinach and Mushroom Curry in an airtight container.
- It will last up to 3 days in the refrigerator.
Freezing Spinach and Mushroom Curry
- Allow the curry to cool completely before transferring it to freezer-safe containers.
- The curry can be frozen for up to 3 months.
Reheating Spinach and Mushroom Curry
- Oven: Preheat your oven to 350°F (175°C). Place the curry in an oven-safe dish, cover with foil, and heat for about 20-25 minutes.
- Microwave: Transfer the curry to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Place the curry in a pan over medium heat. Stir occasionally until heated through, about 5-7 minutes.
Frequently Asked Questions
Here are some common questions about making Spinach and Mushroom Curry:
Can I use other greens in this Spinach and Mushroom Curry?
Yes! You can substitute or add other leafy greens like kale or Swiss chard for varied flavors and nutrients.
Is Spinach and Mushroom Curry spicy?
The spice level depends on how many green chillies you use. Adjust according to your taste preference!
What can I serve with Spinach and Mushroom Curry?
This curry pairs beautifully with rice, naan bread, or even quinoa for a wholesome meal.
How can I customize my Spinach and Mushroom Curry?
Feel free to add vegetables such as cauliflower or tofu for added nutrition and variety!
Final Thoughts
Spinach and Mushroom Curry is not only quick and easy but also versatile enough for various dietary preferences. Whether you stick to the original recipe or customize it, this dish is sure to delight your taste buds. Give it a try today!
Spinach and Mushroom Curry
- Total Time: 35 minutes
- Yield: Serves 4
Description
Spinach and Mushroom Curry is a delightful vegetarian dish that combines the earthy flavors of mushrooms with the vibrant taste of fresh spinach. Perfect for busy weeknights or cozy dinners, this quick and easy recipe comes together in just 35 minutes.
Ingredients
- 450g baby spinach leaves
- 500g button mushrooms
- 5 cloves garlic, minced
- 1 tbsp grated ginger
- 2 hot green chillies, minced
- 3 tbsp ghee, butter or oil
- 1 tsp ground cumin
- 2 tsp kasoori methi
- 2 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp salt (or to taste)
- 65ml double (heavy) cream
Instructions
- Wash the spinach thoroughly and squeeze dry.
- Wipe mushrooms with a paper towel and slice thickly.
- In a non-stick pan, heat ghee and sauté mushrooms until golden (about 8 minutes). Remove and set aside.
- In the same pan, heat remaining ghee and sauté garlic, ginger, and chillies for 2 minutes. Add cumin and turmeric until fragrant.
- Stir in spinach, kasoori methi, garam masala, and salt; cook until wilted.
- Blend the mixture into a coarse puree using an immersion blender.
- Add cream to the spinach mixture; cook over medium heat for about 5 minutes.
- Stir in sautéed mushrooms; cook for another 4-5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 285
- Sugar: 3g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 40mg
