Spinach and Mushroom Curry
Spinach and Mushroom Curry is a delightful dish that brings together vibrant flavors and nourishing ingredients. This quick and easy recipe is perfect for busy weeknights, offering a comforting meal packed with nutrients. With its rich Indian flavors, this curry can be served on various occasions, from family dinners to casual gatherings. The standout quality of this dish lies in its versatility; you can easily add more vegetables or protein to customize it to your liking.
Why You’ll Love This Recipe
- Quick preparation: This dish takes just 35 minutes from start to finish, making it ideal for weeknight meals.
- Nutrient-rich: Packed with spinach and mushrooms, this curry is loaded with vitamins and minerals.
- Versatile options: Add your choice of veggies or proteins like tofu or paneer to make it your own.
- Flavorful experience: The combination of spices creates a rich, satisfying taste that will please any palate.
- Simple ingredients: With only 11 ingredients, it’s easy to make without extensive shopping.
Tools and Preparation
To prepare the Spinach and Mushroom Curry, having the right tools makes all the difference. Here are some essential tools you’ll need.
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Essential Tools and Equipment
Importance of Each Tool
- Non-stick pan: Prevents food from sticking and ensures even cooking for the mushrooms and curry.
- Immersion blender: Allows for easy blending of the spinach without needing to transfer to a separate blender.
- Measuring spoons: Help accurately measure spices for consistent flavor every time.
Ingredients
Fresh Vegetables
- 450g baby spinach leaves
- 500g button mushrooms
Aromatics
- 5 cloves garlic, minced
- 1 tbsp grated ginger
- 2 hot green chillies, minced
Cooking Essentials
- 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
How to Make Spinach and Mushroom Curry
Step 1: Prepare the Vegetables
Wash the spinach thoroughly and squeeze it dry. Wipe the mushrooms using a clean paper towel before cutting them into thick slices.
Step 2: Cook the Mushrooms
Heat 2 tablespoons of ghee, butter, or oil in a large non-stick pan. Add the sliced mushrooms and sauté over high heat until golden all over, about 8 minutes. Once cooked, remove them from the pan and set aside.
Step 3: Sauté Aromatics
In the same pan, heat the remaining ghee or oil. Add minced garlic, ginger, and chillies. Sauté these aromatics over medium heat for about 2 minutes. Then add ground cumin and turmeric to enhance the flavors.
Step 4: Cook Spinach Mixture
Add washed spinach along with kasoori methi, garam masala, and salt. Cook uncovered until the spinach has wilted down completely.
Step 5: Blend Spinach
Using an immersion blender, blend the spinach mixture into a coarse puree. For a thicker consistency, pulse until desired texture is achieved. If you prefer a smooth puree, blend longer or leave some chunky bits for texture.
Step 6: Add Cream
Stir in double cream into the blended spinach curry. Continue cooking over medium heat while covered for about 5 minutes.
Step 7: Combine Mushrooms
Finally, add the sautéed mushrooms back into the curry mixture. Stir well and cook for an additional 4-5 minutes while stirring frequently before removing from heat. Serve hot with rice or naan for a complete meal!
How to Serve Spinach and Mushroom Curry
Serving Spinach and Mushroom Curry can elevate your dining experience. Here are some delightful ways to enjoy this flavorful dish.
With Rice
- Basmati Rice: Fluffy and aromatic, basmati rice pairs beautifully with the creamy curry.
- Jeera Rice: Cumin-infused rice adds a lovely earthy flavor that complements the spices in the curry.
With Bread
- Naan: Soft, pillowy naan is perfect for scooping up the curry and makes every bite delightful.
- Chapati: Whole wheat chapatis provide a healthier option while still being an excellent accompaniment.
As a Wrap
- Spinach and Mushroom Wraps: Use flatbreads or tortillas to wrap the curry for a quick and tasty meal on-the-go.
- Lettuce Wraps: For a low-carb option, serve the curry in crisp lettuce leaves for a fresh crunch.
With Salad
- Cucumber Raita: A cooling yogurt salad that balances the heat of the curry while adding refreshing flavors.
- Kachumber Salad: A simple mix of chopped cucumber, tomatoes, and onions dressed with lemon juice brings brightness to your plate.
How to Perfect Spinach and Mushroom Curry
To achieve the best results with your Spinach and Mushroom Curry, consider these helpful tips.
- Boldly season: Adjust spices according to your taste. Be generous with garam masala for more depth.
- Fresh ingredients: Always use fresh spinach and mushrooms to ensure maximum flavor and nutrition.
- Cook thoroughly: Ensure mushrooms are cooked until golden; this enhances their flavor and texture.
- Blend wisely: Blend the spinach to your desired consistency—chunky or smooth—to cater to your preference.
- Adjust creaminess: Modify the amount of cream based on how rich you want your sauce; less can make it lighter.
- Garnish creatively: Top with fresh cilantro or a squeeze of lemon juice before serving for added freshness.
Best Side Dishes for Spinach and Mushroom Curry
Pairing side dishes with Spinach and Mushroom Curry can enhance your meal’s overall experience. Here are some great options to consider:
- Plain Yogurt: A cool side that helps balance spices while adding creaminess without overwhelming flavors.
- Coconut Rice: Sweet coconut-infused rice adds a tropical twist that pairs well with Indian spices.
- Aloo Gobi: This spiced potato and cauliflower dish complements the flavors of spinach while adding variety.
- Mango Chutney: A sweet-and-sour condiment that provides contrast to the savory elements of the curry.
- Dal Tadka: Yellow lentils cooked with spices create a hearty addition alongside spinach mushroom goodness.
- Pickles (Achaar): Spicy pickles add an extra kick, enhancing every mouthful of curry with tangy flavors.
Common Mistakes to Avoid
When making Spinach and Mushroom Curry, it’s easy to overlook a few key details that can affect the outcome. Here are some common mistakes you should avoid.
- Skipping the washing step – Not washing the spinach properly can lead to grit in your dish. Always rinse the leaves thoroughly before cooking.
- Overcooking the mushrooms – Cooking mushrooms for too long can make them rubbery. Sauté them just until golden for the best texture.
- Ignoring spice measurements – Using too much or too little spice can throw off the flavor balance. Always measure spices accurately for consistent results.
- Not adjusting cream – If you prefer a lighter curry, consider reducing the amount of cream. Adjust based on your taste preferences.
- Blending too smooth – Blending spinach into a completely smooth puree may lose texture. Pulse until chunky if you enjoy some bite in your curry.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Should be consumed within 3-4 days for best quality.
Freezing Spinach and Mushroom Curry
- Use freezer-safe containers or bags.
- Can be frozen for up to 3 months.
Reheating Spinach and Mushroom Curry
- Oven – Preheat to 350°F (175°C) and heat in a covered dish for about 20 minutes.
- Microwave – Heat in short bursts of 1-2 minutes, stirring in between until warmed through.
- Stovetop – Warm over medium heat, stirring occasionally until heated completely.
Frequently Asked Questions
Here are some frequently asked questions about Spinach and Mushroom Curry.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Just thaw it beforehand and drain excess water before adding it to the curry.
What else can I add to Spinach and Mushroom Curry?
You can enhance this dish with cauliflower, tofu, paneer, or butternut squash for added nutrition and flavor.
How spicy is this Spinach and Mushroom Curry?
The heat level depends on the type of green chillies used. You can adjust by adding more or less according to your preference.
Is Spinach and Mushroom Curry suitable for meal prep?
Absolutely! This curry stores well, making it perfect for meal prep during busy weeks.
Final Thoughts
Spinach and Mushroom Curry is not only delicious but also highly adaptable. You can customize it with different vegetables or proteins based on what you have on hand. Give it a try for a satisfying meal that brings warmth and joy!
Spinach and Mushroom Curry
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
Description
Spinach and Mushroom Curry is a vibrant and nutritious dish that effortlessly combines the earthy flavors of mushrooms with the fresh, leafy goodness of spinach. Perfect for busy weeknights, this quick and easy recipe can be prepared in just 35 minutes. Rich in spices and creamy goodness, it’s not only comforting but also versatile—ideal for family dinners or casual gatherings. With the option to customize by adding your favorite proteins or vegetables, this curry promises a delightful culinary experience that caters to all tastes.
Ingredients
- 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 dry it. Slice mushrooms into thick pieces.
- Heat ghee in a non-stick pan over high heat; sauté mushrooms until golden (about 8 minutes). Remove and set aside.
- In the same pan, sauté garlic, ginger, and chillies for 2 minutes. Add ground cumin and turmeric.
- Stir in spinach along with kasoori methi, garam masala, and salt; cook until wilted.
- Blend the spinach mixture into a coarse puree using an immersion blender.
- Mix in double cream and cook on medium heat for another 5 minutes.
- Reintroduce the sautéed mushrooms; stir well and 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 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 60mg
