A smooth spinach curry topped with goodness of mushrooms, this cozy spinach mushroom curry will delight anyone on the dinning table.
Table of contents
Spinach mushroom combination
Spinach is well known for its nutritional value, which includes antioxidant properties, supporting energy levels, but the addition of mushroom takes the nutritional value multifold upwards. Mushrooms offers decreased risk of cancer, promotes lower cholesterol, to name a few. I have tried to find the right combination and balance to make this curry, which is great in taste too.
Ingredients
As the name would suggest, key ingredients are green spinach and mushrooms. Apart from these two key ingredients, I have used some common asian / Indian spices found in most of grocery stores.
What type of spinach to use?
I recommend using fresh green spinach, with tender leaves. You may use canned spinach too, however taste or the nutritional value is never same.
What type of mushroom to be used?
Any edible mushrooms are good. If these mushrooms are big in size, be sure to cut them to reasonable size pieces so that spinach paste can engulf it all over.
Method
- First of all, wash and blanch spinach leaves in boiling water for 3-4 minutes. After that strain them in a colander and save the strained water in a cup. Grind the boiled leaves into a thick paste and keep aside.
- Heat oil in a pan over medium heat and add cumin seeds. Saute and add onion paste and saute again till it turns to pinkish brown in colour.
- Add ginger garlic paste and saute again till raw smell fades. Add coriander powder, red chilli powder, turmeric powder, salt and garam masala and saute. Now add chopped tomatoes and saute till it start leaving oil.
- Add sliced mushroom and mix well. Cover the pan with lid and let mushroom cook till they are tender and cooked.
- Add spinach paste now and mix well. Add the strained water now and mix again. Cover the pan with lid again and let it cook for 4-5 minutes on low heat. After that switch off the heat.
- Transfer it into a serving bowl and serve hot. Enjoy it with rice or bread of your choice.
Pro Tips for a good spinach mushroom curry
- Don’t over boil the spinach leaves otherwise they will loose their nice green colour and essential nutrients.
- Don’t add too much water as mushroom too oozes water when cooked and this will lead to the gravy being runny.
- As stated earlier, good taste and nutritional value comes from fresh ingredients, try using fresh spinach and mushrooms.
- Good texture to curry comes from nicely grounded spinach. Make sure there are no leaves left in the paste.
Why make this spinach musroom curry
- You won’t be able to ignore the nutritional value of this curry.
- Taste of this mushroom spinach (palak) will make you ask for more.
- It is good variation of usual palak paneer
- Kids may find it ok as well (my 5 year old liked it as it was not spicy)
How to serve spinach mushroom curry
Serve this thick gravy spinach mushroom curry with plain steam rice or naan or just plain chapatti for best taste. You can make it in bulk and freeze in smaller batches to eat at your convenience.
Other spinach recipes
Spinach Egg Curry
Spinach Chicken Curry
Palak Kadhi
Recipe card
Spinach Mushroom curry
Ingredients
- 2 cup Mushroom sliced
- 700 gram Spinach
- 1 Onion grounded into paste
- 1 tbsp Ginger Garlic Paste
- 1/2 cup Tomatoes chopped
- 1 tsp Cumin Seeds
- 1 tbsp Coriander Powder
- 1/2 tsp Red Chilli Powder
- 1 tsp salt
- 1/2 tsp Garam Masala
- 2 tbsp Oil
Instructions
- First of all, wash and blanch spinach leaves in boiling water for 3-4 minutes. After that strain them in a colander and save the strained water in a cup. Grind the boiled leaves into a thick paste and keep aside.
- Heat oil in a pan over medium heat and add cumin seeds. Saute and add onion paste and saute again till it turns to pinkish brown in colour.
- Add ginger garlic paste and saute again till raw smell fades. Add coriander powder, red chilli powder, turmeric powder, salt and garam masala and saute. Now add chopped tomatoes and saute till it start leaving oil.
- Add sliced mushroom and mix well. Cover the pan with lid and let mushroom cook till they are tender and cooked.
- Add spinach paste now and mix well. Add the strained water now and mix again. Cover the pan with lid again and let it cook for 4-5 minutes on low heat. After that switch off the heat.
- Transfer it into a serving bowl and serve hot. Enjoy it with rice or bread of your choice.
Video
Notes
- Don’t over boil the spinach leaves otherwise they will loose their nice green colour and essential nutrients.
- Don’t add too much water as mushroom too oozes water when cooked and this will lead to the gravy being runny.