Mushroom Spinach Curry
A wholesome and flavorful Indian curry featuring earthy mushrooms and vibrant spinach in a spiced onion-tomato gravy. This light yet satisfying dish is perfect for a healthy weeknight dinner and comes together in under 30 minutes.
For 4 servings
Prepare the vegetables.
Clean and slice the mushrooms. Wash and roughly chop the spinach. Finely chop the onions and puree the tomatoes. Keep all ingredients ready.
Temper the spices.
- Heat mustard oil in a pan or kadai over medium heat until it's fragrant.
- Add the cumin seeds and let them splutter for about 30 seconds.
TIPHeating mustard oil well is important to remove its pungent raw smell.Build the aromatic base.
- Add the chopped onions and sauté until they turn soft and translucent, about 4-5 minutes.
- Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Cook the masala.
- Stir in the tomato puree.
- Add the turmeric powder, coriander powder, red chili powder, and salt.
- Mix well and cook for 5-6 minutes, until the tomatoes are cooked down and oil begins to separate from the masala.
TIPCooking the masala until oil separates is key to developing a deep, rich flavor in the curry.Cook the mushrooms and spinach.
- Add the sliced mushrooms to the pan. Sauté for 5-7 minutes until they release their water and shrink in size.
- Add the chopped spinach and cook for 2-3 minutes until it wilts completely.
Add yogurt and simmer the curry.
- Reduce the heat to low. Add the whisked yogurt and stir continuously to prevent it from curdling.
- Once the yogurt is well incorporated, add 1/2 cup of water and mix.
- Bring the curry to a gentle simmer and cook for 2-3 minutes.
TIPAlways add yogurt on low heat and stir constantly to ensure a smooth, creamy gravy.Finish and garnish the curry.
Turn off the heat. Sprinkle the garam masala and chopped coriander leaves over the curry. Mix gently.
Serve hot.
Let the curry rest for a few minutes before serving. It tastes best with roti, naan, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, you can blend a small portion of the cooked spinach before adding it back to the curry.
- 2Do not overcook the spinach, as it can lose its vibrant green color and nutrients.
- 3If the curry is too thick, add a splash of hot water to adjust the consistency.
- 4To make this dish richer, you can add a tablespoon of cashew paste along with the tomato puree.
- 5Ensure mushrooms are dry before adding to the pan to help them brown rather than steam.
- 6This curry can be stored in an airtight container in the refrigerator for up to 2 days.
Frequently asked questions
Yes, it is very healthy. It's low in calories and rich in vitamins and minerals from spinach and mushrooms. Using minimal oil and salt makes it an excellent choice for a heart-healthy or weight-management diet.
