Mushroom Spinach Curry

Name: Mushroom Spinach Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 250 g mushroom (button mushrooms, wiped clean and sliced); 200 g spinach (washed and roughly chopped); 2 tbsp oil; 1 tsp ghee; 1 tsp cumin seeds; 1 pcs bay leaf; 2 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 1 inch ginger (grated); 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 cup water (for gravy, adjust as needed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Earthy mushrooms and tender spinach come together in a lightly spiced onion-tomato gravy. This quick weeknight curry is mildly spiced and packed with goodness, perfect with roti or steamed rice.

PREP

10m

COOK

20m

SERVES

1 KATORI

146 cal

SERVINGS

METHOD · 7 STEPS

prep · ~3 min
Blanch and puree the spinach.
1.Bring a pot of water to a boil. Add the spinach and blanch for 1 minute.
2.Drain and immediately plunge spinach into ice-cold water to retain colour.
3.Drain again and blend into a smooth puree. Set aside.
temper · ~1 min
Temper the whole spices.
1.Heat oil in a kadai or deep pan over medium heat.
2.Add cumin seeds and bay leaf. Let them sizzle and turn aromatic.
TIPThe cumin should crackle, not burn — medium heat is key.
saute · ~5 min
Sauté the onion, ginger, garlic and chili.
1.Add chopped onions and sauté until soft and translucent, about 4 minutes.
2.Add minced garlic, grated ginger and green chili. Cook until the raw aroma fades, about 1 minute.
saute · ~7 min
Cook the tomato masala base.
1.Add chopped tomatoes and a pinch of salt. Cook until soft and mushy.
2.Stir in turmeric, red chili powder, coriander powder and cumin powder.
3.Sauté until the tomatoes break down completely and oil begins to separate from the sides.
TIPOil separating is your visual cue the masala is cooked and raw spice taste is gone.
saute · ~4 min
Brown the mushrooms.
1.Add sliced mushrooms to the masala. Sauté on high heat for 3 to 4 minutes until they release their moisture and start browning at the edges.
simmer · ~7 min
Simmer with spinach puree.
1.Pour in the spinach puree and water. Stir well.
2.Season with remaining salt. Bring to a gentle simmer, cover and cook for 5 to 7 minutes to let flavours meld.
3.Stir in garam masala and a teaspoon of ghee right at the end.
TIPAdding ghee at the end lifts the flavour beautifully — don't skip it.
garnish
Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Wipe mushrooms with a damp cloth instead of washing to keep them from getting soggy.
2
Blanch the spinach just until wilted, then shock in ice water to lock in its bright green color.
3
Cook the onion-tomato masala until oil visibly separates at the edges for a deep, non-raw flavor.
4
Sauté mushrooms on high heat so they brown quickly and don't release too much water.
5
For a thicker gravy, simmer uncovered for a few extra minutes after adding the spinach puree.
6
Add the garam masala and final ghee only after turning off the heat to preserve their aroma.
7
This curry tastes even better the next day; refrigerate and reheat gently.