Spinach mushroom curry (Printer-Friendly Version)
# Shopping List:
01 -
5 cloves of garlic, minced.
02 -
2 hot green chilies, finely chopped.
03 -
450 grams of fresh spinach leaves.
04 -
500 grams of button mushrooms.
05 -
1 tablespoon of ginger, grated.
06 -
3 tablespoons of ghee, butter, or cooking oil.
07 -
1 teaspoon of ground cumin.
08 -
1/2 teaspoon of turmeric powder.
09 -
2 teaspoons of garam masala spice blend.
10 -
1/2 teaspoon of salt.
11 -
2 teaspoons of dried fenugreek leaves (kasoori methi).
12 -
65 milliliters of heavy cream.
# Let's Cook:
01 -
Rinse the spinach and pat it dry. Use a paper towel to clean the mushrooms, then slice them into thick cuts.
02 -
Heat up 2 tablespoons of ghee in a large pan and cook the mushrooms until golden brown, about 8 minutes. Set them aside.
03 -
Using the same pan, cook the garlic, ginger, and green chilies in the leftover ghee for 2 minutes. Stir in the ground cumin and turmeric.
04 -
Toss in the spinach along with the dried fenugreek, garam masala, and salt. Let it cook down until the spinach softens.
05 -
Use an immersion blender to puree the spinach mix to your desired consistency.
06 -
Mix in the cream and gently simmer the dish for 5 minutes. Add the mushrooms back in and cook for an additional 4-5 minutes.
# Cook's Tips:
01 -
This curry balances the natural sweetness of spinach with the earthy flavors of mushrooms.
02 -
Dried fenugreek leaves (kasoori methi) give it an authentic Indian touch.
03 -
A terrific option for a hearty vegetarian meal.