Description
Spinach and Mushroom Curry is a quick and delicious vegetarian dish that brings the warmth of Indian flavors to your table. Perfect for busy weeknights, this easy-to-make curry features tender mushrooms and vibrant spinach enveloped in a creamy sauce infused with aromatic spices. With just 11 ingredients, it’s not only satisfying but also versatile enough to serve at family dinners or special occasions. Pair it with rice or naan for a wholesome 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 chillies, minced
- 3 tbsp ghee (or oil)
- 65ml double 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 spinach and squeeze dry; wipe and slice mushrooms.
- In a non-stick pan, heat ghee over high heat and sauté mushrooms until golden brown. Remove and set aside.
- Heat remaining ghee in the same pan over medium heat; add garlic, ginger, and green chillies. Sauté for 2 minutes.
- Stir in cumin and turmeric; add spinach along with kasoori methi, garam masala, and salt. Cook until wilted.
- Blend the spinach mixture to a coarse puree using an immersion blender.
- Incorporate double cream into the curry; cook covered for 5 minutes.
- Add sautéed mushrooms back into the curry; cook 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 cup (240g)
- Calories: 295
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg