Spinach mushroom curry (Print Version)
# Ingredients:
01 -
500 grams of white button mushrooms.
02 -
450 grams of fresh spinach leaves.
03 -
1 tablespoon of grated ginger.
04 -
5 cloves of garlic, minced.
05 -
2 spicy green chilies, diced.
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 dried fenugreek leaves (kasoori methi).
10 -
2 teaspoons of garam masala spice.
11 -
1/2 teaspoon of salt.
12 -
65 milliliters of heavy cream.
# Instructions:
01 -
Give the spinach a thorough rinse and then dry it. Use a paper towel to clean the mushrooms, then slice them into thick pieces.
02 -
Heat 2 tablespoons of ghee in a big skillet. Sauté the mushrooms until golden for about 8 minutes, then set them aside.
03 -
In the same skillet, cook the garlic, ginger, and chilies in the remaining ghee for 2 minutes. Stir in the cumin and turmeric.
04 -
Toss in the spinach along with the dried fenugreek, garam masala, and salt. Cook until the leaves have softened and wilted.
05 -
Using an immersion blender, puree the spinach mixture until it’s as smooth or chunky as you want.
06 -
Mix in the cream and simmer gently for 5 minutes. Add back the mushrooms and cook everything together for another 4-5 minutes.
# Notes:
01 -
This curry mixes earthy mushrooms with the rich taste of spinach.
02 -
The dried fenugreek gives it a distinctive and authentic flavor.
03 -
A hearty vegetarian meal that's sure to satisfy.