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
Scale
- 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