Mushroom Spinach Curry

Recipe: Mushroom Spinach Curry

Mushroom Spinach Curry known as Dhingri Palak Sabji in Hindi is a delicious and easy to make curry. Dhingri in Hindi is mushrooms and palak is spinach. A great way to enjoy both mushrooms and spinach. Both are very nutritious and to make it healthy, go easy on the fresh cream and ghee. Serve the curry with naan, roti, paratha or rice.

Some Mushroom Recipes On My Blog

A Bit More About Mushroom Spinach Curry

This curry does not have loads of oil or ghee. Once you make the spinach base, you can add chickpeas, paneer or tofu instead of mushrooms. Sometimes I add a bit of boiled chickpeas or pan fried paneer along with the mushrooms. But today the recipe will have only mushrooms. I generally make a bigger batch of the spinach base and freeze it. Comes in handy on the days I don’t feel like cooking. Open a can of chickpeas, add to the spinach and there in a jiffy dinner is ready. I do go the lazy way and buy ready made naans or simply make rice in my Instant Pot.

Ingredients Required For Mushroom Spinach Curry

Mushrooms

I generally use either button mushrooms or cremini ones for this recipe. Best to wipe the mushrooms with a damp cloth or kitchen towel. If you need to wash them if they are dirty, don’t soak them in the water. Take a bowl of normal tap water. Wash the mushroom by rubbing the dirty of gently using your fingers. Immediately place the mushrooms on a cloth or kitchen towel so it absorbs the water. Slice or chop the mushrooms into chunks.

Spinach

Use normal bunch of spinach or baby spinach. Don’t over cook the spinach as you don’t want it to loose its nutrients and also you want the curry to have a nice green colour and not blackish from over cooked spinach. Add the washed spinach leaves and tender stalks in little hot water. Remove them as soon as the leaves wilt.

Fresh Tomato Puree

Optional. Sometimes I add some. Don’t add too much. About 2 tbsp is more than enough to give it a slight tangy flavour without changing the overall colour of the spinach base.

Onion

Peel and finely chopped. Can use red, white or yellow onion.

Garlic

Spinach and garlic pair very well. Therefore, I tend to add a bit extra. Feel free to add according to your taste. Use sliced garlic for the tempering if you are adding any.

Fresh Ginger

Peeled and minced or grated.

Green Chilli

Paste or finely chopped. Add according to your taste.

Ghee

Ghee adds a lovely flavour to the overall curry. You can use oil instead if you wish. For a vegan version don’t use ghee. Use oil instead.

Fresh Cream

An optional ingredient. Makes the curry creamy. Omit if you are on a weight loss diet plan or if you want to prepare a vegan curry.

Cumin Seeds

Also known as jeera, jiru.

Asafoetida

Known as hing in Hindi. This is an optional ingredient. For a gluten free version don’t add asafoetida as it contains wheat. Alternately, you can use the pure form of asafoetida by mixing it in little water.

Garam Masala

Garam Masala is a spice blend of several spices. Can make it at home by following this recipe. Alternately, buy it from an Indian Store or online.

Turmeric Powder

Haldi, hardar. Need for the curry.

Coriander Powder

Adds a nice earthy flavour.

Kashmiri Red Chilli Powder

I add some in the tempering. Kashmiri Red Chilli Powder adds a lovely red colour and it generally not very hot.

Cashew Nut or Almond Powder

Helps to thicken the curry.

Cashew Nuts

To add some to the curry. Add some to the tempering for a more attractive curry.

Kasuri Methi

Kasuri methi is dried fenugreek leaves. It adds a unique flavour to any curry. Available in all Indian Stores or online.

Pepper Powder

Fine powder or coarse.

Sugar | Jaggery

Adding a small amount of sugar or jaggery balances the overall flavour of the curry.

Salt

Adjust according to your taste.

Water

Add only if required.