Description
Spinach and Mushroom Curry is a delightful Indian-inspired dish that brings comfort and flavor to your dining table with minimal effort.
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 spinach thoroughly and squeeze dry. Wipe mushrooms with a paper towel and slice them.
- Heat ghee in a non-stick pan over high heat; sauté mushrooms until golden brown (about 8 minutes), then set aside.
- In the same pan, add more ghee; sauté garlic, ginger, and chillies for 2 minutes. Stir in cumin and turmeric.
- Add spinach along with kasoori methi, garam masala, and salt; cook until wilted.
- Blend spinach mixture using an immersion blender until desired consistency is reached.
- Stir in cream; cook for another 5 minutes.
- Return mushrooms to the pan; mix well and cook for an additional 4–5 minutes before serving hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 40mg