Description
A flavorful and creamy Spinach and Mushroom Curry combining sautéed mushrooms with spiced spinach, enriched with aromatic herbs and finished with a touch of cream for a smooth, comforting dish perfect as a main or side.
Ingredients
Scale
Vegetables
- 450g baby spinach leaves
- 500g button mushrooms
- 5 cloves garlic, minced
- 1 tbsp grated ginger
- 2 hot green chillies, minced
Spices and Herbs
- 1 tsp ground cumin
- 2 tsp kasoori methi (dried fenugreek leaves)
- 2 tsp garam masala
- 1/2 tsp turmeric
- Salt, to taste
Fats and Dairy
- 3 tbsp ghee (or butter/oil)
- 65ml double cream
Instructions
- Prepare vegetables: Wash the spinach thoroughly and squeeze out excess water. Wipe mushrooms clean with a damp cloth and slice them evenly.
- Sauté mushrooms: Heat 2 tablespoons of ghee in a non-stick pan over medium heat. Add sliced mushrooms and sauté until golden brown and tender, about 8 minutes. Remove from the pan and set aside.
- Sauté aromatics: In the same pan, heat the remaining 1 tablespoon of ghee. Add minced garlic, grated ginger, and minced green chillies. Sauté for 2 minutes until fragrant.
- Add spices and spinach: Add ground cumin and turmeric to the pan and stir for a few seconds to release their aroma. Add the spinach leaves along with kasoori methi, garam masala, and salt to taste. Cook the spinach mixture until the leaves have wilted down completely.
- Blend the mixture: Using an immersion blender, blend the spinach and spices in the pan to your desired consistency—either smooth or slightly textured.
- Add cream: Stir in the double cream and allow the curry to heat through for another 5 minutes on low heat, ensuring the mixture is well combined and heated gently.
- Combine mushrooms and finish: Return the sautéed mushrooms to the pan with the creamy spinach mixture. Mix well and cook for another 2-3 minutes until everything is thoroughly heated and flavors melded together. Serve warm.
Notes
- You can substitute ghee with butter or a neutral cooking oil if preferred.
- Adjust the number of green chillies according to your spice tolerance.
- Kasoori methi adds a unique flavor but can be omitted if unavailable; fresh fenugreek leaves are a good substitute.
- The immersion blender step is optional; you may keep the curry chunky if preferred.
- This dish pairs wonderfully with rice, naan, or roti.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Spinach Mushroom Curry, Indian vegetarian curry, creamy spinach recipe, mushroom curry, easy Indian dinner
