Spinach and Mushroom Curry
Spinach and Mushroom Curry is a delightful dish that merges the earthy flavors of mushrooms with the vibrant taste of spinach, all wrapped in a creamy sauce. This quick and easy recipe is perfect for busy weeknights or a cozy weekend meal. With just 11 ingredients, it’s flavorful enough to impress guests while being simple enough for everyday cooking. You can also customize it by adding extra vegetables like cauliflower or butternut squash, making this dish even more nourishing.
Why You’ll Love This Recipe
- Quick to Prepare: This recipe takes only 35 minutes from start to finish, making it ideal for weeknight dinners.
- Flavorful: The combination of spices and creamy texture creates a rich taste that everyone will enjoy.
- Versatile: Easily adapt the recipe by adding your favorite vegetables or proteins such as tofu or paneer.
- Healthy Option: Packed with nutrients from spinach and mushrooms, this dish is both hearty and healthy.
- Simple Ingredients: With just 11 common ingredients, you won’t have to hunt for anything special at the store.
Tools and Preparation
To prepare Spinach and Mushroom Curry efficiently, having the right tools makes all the difference. Here are some essential items you’ll need.
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Essential Tools and Equipment
- Non-stick pan
- Immersion blender
- Measuring spoons
- Cooking spoon
Importance of Each Tool
- Non-stick pan: Prevents sticking and allows for even cooking, ensuring your mushrooms sauté perfectly.
- Immersion blender: Makes it easy to achieve the desired texture of the spinach without transferring to another container.
Ingredients
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
How to Make Spinach and Mushroom Curry
Step 1: Prepare the Ingredients
Wash the spinach thoroughly and squeeze it dry. Wipe the mushrooms clean with a paper towel and cut them into thick slices.
Step 2: Sauté the Mushrooms
Heat 2 tablespoons of ghee, butter, or oil in a large non-stick pan over high heat.
Add the mushrooms to the pan.
Sauté until golden brown all over, approximately 8 minutes.
Remove from the pan and set aside.
Step 3: Cook Aromatics
In the same pan, add remaining ghee, butter, or oil over medium heat.
Add minced garlic, grated ginger, and chopped chillies.
Sauté for about 2 minutes until fragrant.
Stir in ground cumin and turmeric.
Step 4: Add Spinach and Spices
Add baby spinach leaves along with kasoori methi, garam masala, and salt into the pan.
Cook uncovered until the spinach wilts down.
Step 5: Blend Spinach Mixture
Using an immersion blender, blend the cooked spinach mixture into a coarse puree.
Pulse until you reach your desired consistency; smooth or chunky based on preference.
Step 6: Incorporate Cream
Pour in double cream and stir well.
Continue cooking over medium heat for about 5 minutes while covered.
Step 7: Final Touches with Mushrooms
Finally, add sautéed mushrooms back into the curry mixture.
Stir well and cook for another 4–5 minutes before removing from heat.
Serve hot alongside rice or naan for an authentic experience!
How to Serve Spinach and Mushroom Curry
Serving Spinach and Mushroom Curry can be a delightful experience, enhancing the dish’s rich flavors. Here are some creative ways to enjoy this Indian dish.
With Basmati Rice
- Fluffy basmati rice pairs perfectly with the creamy texture of the curry, absorbing its spices and flavors.
Accompanied by Naan
- Soft naan bread is ideal for scooping up the curry, adding a wonderful contrast in texture.
Over Quinoa
- For a nutritious twist, serve the curry over quinoa for added protein and fiber.
With Raita
- A side of cooling raita, made from yogurt and cucumber, balances the heat of the curry beautifully.
Garnished with Fresh Cilantro
- Sprinkle fresh cilantro on top before serving for a burst of color and freshness that enhances the flavor profile.
With Lemon Wedges
- Squeeze fresh lemon juice over the dish just before eating to brighten the flavors and add a zesty kick.
How to Perfect Spinach and Mushroom Curry
Achieving the perfect Spinach and Mushroom Curry requires attention to detail. Here are some tips to elevate your dish.
- Use Fresh Ingredients: Fresh spinach and mushrooms provide vibrant flavor compared to frozen or canned options.
- Adjust Spice Levels: Feel free to modify the number of chilies according to your heat preference for a personalized taste.
- Blend Texture: Adjust how smooth or chunky you want your spinach puree by blending more or less as desired.
- Experiment with Cream: Substitute heavy cream with coconut milk for a dairy-free option that adds unique flavor.
- Add Extra Vegetables: Consider mixing in other vegetables like cauliflower or butternut squash for enhanced nutrition and variety.
- Let It Simmer: Allowing the curry to simmer longer can deepen its flavors, making it even more delicious.
Best Side Dishes for Spinach and Mushroom Curry
Pairing side dishes with your Spinach and Mushroom Curry can enhance your meal. Here are some great options:
- Jeera Rice: Cumin-flavored basmati rice that complements the spices in your curry perfectly.
- Aloo Gobi: A spiced potato and cauliflower dish that provides a hearty contrast to the curry’s creaminess.
- Methi Thepla: These spiced flatbreads made with fenugreek leaves are excellent for dipping into your curry.
- Chickpea Salad: A fresh salad made with chickpeas, tomatoes, and cucumber adds crunch and lightness.
- Papadam: Crisp papadams bring an enjoyable crunch that contrasts well with soft curries.
- Cucumber Salad: This refreshing salad helps cool down any spice while adding a nice crunch alongside your meal.
Common Mistakes to Avoid
When preparing your Spinach and Mushroom Curry, it’s easy to make a few common mistakes that can affect the dish’s flavor and texture. Here are some pitfalls to watch out for:
- Skipping the spice toast: Not properly toasting your spices can lead to a lack of depth in flavor. Always toast them briefly before adding other ingredients.
- Overcooking the spinach: Cooking spinach too long can cause it to lose its vibrant color and nutrients. Wilt it just until tender for the best results.
- Ignoring the cream temperature: Adding cold cream directly can curdle your curry. Warm it slightly before mixing in for a smoother texture.
- Not adjusting seasoning: Failing to taste and adjust seasoning can leave your curry bland. Always sample during cooking and add salt or spices as needed.
- Using low-quality mushrooms: Cheap mushrooms can be rubbery and tasteless. Choose fresh, firm button mushrooms for the best experience.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keeps well for up to 3 days in the fridge.
Freezing Spinach and Mushroom Curry
- Use freezer-safe containers or bags.
- This curry can be frozen for up to 2 months.
Reheating Spinach and Mushroom Curry
- Oven: Preheat oven to 350°F (175°C) and reheat in an oven-safe dish covered with foil for about 15-20 minutes.
- Microwave: Heat in a microwave-safe bowl, covering lightly, for 2-3 minutes or until hot, stirring halfway through.
- Stovetop: Reheat gently over medium heat on the stove, stirring occasionally until warmed through.
Frequently Asked Questions
Here are some frequently asked questions about Spinach and Mushroom Curry that may help you as you prepare this delicious dish.
Can I make Spinach and Mushroom Curry vegan?
Yes! Simply replace the cream with coconut milk or cashew cream for a vegan option without sacrificing flavor.
What can I serve with Spinach and Mushroom Curry?
This dish pairs beautifully with rice, naan, or quinoa. You can also serve it alongside other vegetarian dishes for a hearty meal.
How do I increase protein in my Spinach and Mushroom Curry?
Add tofu, chickpeas, or paneer during cooking. These ingredients blend well with the flavors of the curry while boosting nutrition.
Is there a way to make Spinach and Mushroom Curry spicier?
Absolutely! Increase the number of green chilies or add red chili powder according to your preference for heat.
Final Thoughts
Spinach and Mushroom Curry is not only nourishing but also versatile, making it perfect for any weeknight dinner. With just a few simple ingredients, you can customize this dish by adding various vegetables or proteins according to your taste. Give this recipe a try today!
Spinach and Mushroom Curry
- Total Time: 35 minutes
- Yield: Serves about 4 people 1x
Description
Spinach and Mushroom Curry is a vibrant and creamy dish that combines the earthy flavors of fresh mushrooms with the bright taste of baby spinach. This nourishing recipe is perfect for busy weeknights or cozy weekend meals, taking only 35 minutes to prepare. With just 11 simple ingredients, it’s versatile enough to adapt with your favorite vegetables or proteins, making it a delightful option for both family dinners and entertaining guests. Serve it alongside fluffy basmati rice or warm naan for a complete meal that’s sure to impress.
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
- 65ml double (heavy) cream
Instructions
- Prepare the ingredients: Wash spinach and dry; clean and slice mushrooms.
- Sauté the mushrooms in heated ghee until golden brown, then set aside.
- Cook garlic, ginger, and chillies in the same pan until fragrant.
- Add spinach, kasoori methi, garam masala, and salt; cook until wilted.
- Blend the spinach mixture into a coarse puree using an immersion blender.
- Stir in cream and simmer for about 5 minutes.
- Add sautéed mushrooms back into the curry and cook for another few minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 290
- Sugar: 3g
- Sodium: 360mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 45mg
