Spinach Mushroom curry
Medley of spinach and mushrooms to give this beautifu flavoured 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.
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.
Nutrition
Nutrition Facts
Spinach Mushroom curry
Amount Per Serving
Calories 136
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 739mg32%
Potassium 1238mg35%
Carbohydrates 12g4%
Fiber 6g25%
Sugar 3g3%
Protein 7g14%
Vitamin A 16572IU331%
Vitamin C 55mg67%
Calcium 197mg20%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.