Dinner

Spinach and Mushroom Curry Recipe

ByLana Polati March 24, 2026March 24, 2026

Introduction

This Spinach and Mushroom Curry is a vibrant, comforting dish packed with warm spices and creamy texture. Perfect for a quick weeknight dinner, it combines sautéed mushrooms and fresh spinach in a flavorful, spiced sauce.

This image shows a close-up of a creamy dish in a white bowl, filled with a thick green sauce that looks like pureed spinach or herbs. On top, there are several slices of cooked mushrooms that have a golden-brown color and slightly crispy edges. The green sauce has a smooth texture with small pieces of greens visible throughout. The dish fills the bowl almost to the edge, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

450g baby spinach leaves
500g button mushrooms
5 cloves garlic, minced
1 tbsp grated ginger
2 hot green chillies, minced
3 tbsp ghee (or butter/oil)
1 tsp ground cumin
2 tsp kasoori methi
2 tsp garam masala
1/2 tsp turmeric
65ml double cream

Instructions

Step 1: Wash the spinach thoroughly and squeeze out excess water. Wipe the mushrooms clean and slice them.
Step 2: Heat 2 tablespoons of ghee in a non-stick pan; sauté the sliced mushrooms until golden, about 8 minutes. Remove and set aside.
Step 3: In the same pan, heat the remaining ghee. Add the minced garlic, grated ginger, and chopped chillies, then sauté for 2 minutes until fragrant.
Step 4: Add the ground cumin and turmeric to the pan. Then incorporate the spinach along with kasoori methi, garam masala, and salt to taste. Cook until the spinach is fully wilted.
Step 5: Use an immersion blender to blend the spinach mixture to your desired consistency—smooth or slightly textured.
Step 6: Stir in the double cream and heat the curry gently for another 5 minutes.
Step 7: Return the sautéed mushrooms to the pan, mix well, and cook until heated through. Serve warm.

Tips & Variations

For a vegan version, substitute ghee with oil and use coconut cream instead of double cream.
Adjust the number of chillies according to your preferred spice level.
Kasoori methi can be replaced with fenugreek leaves or omitted if unavailable.
Serve this curry with steamed rice or warm naan for a complete meal.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. Avoid boiling to prevent the cream from curdling.

How to Serve

A close-up of a creamy spinach and mushroom dish in a rustic pot. The base layer is bright green, thick spinach sauce with a smooth texture. On top, several sliced mushrooms with a golden-brown color are scattered, slightly sunken into the spinach. The spinach sauce has finely chopped herbs mixed in, giving it a speckled appearance. The pot is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw and drain it well before adding to the curry to avoid excess water making the sauce runny.

What can I substitute for kasoori methi?

If kasoori methi is unavailable, dried fenugreek leaves are a good substitute. If you can’t find either, you can omit it, but the curry will have a slightly different flavor.