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.
Ingredients
FOR THE MUSHROOM SPINACH CURRY
- 200 g spinach about 4 cups chopped
- 250 g mushrooms cut into chunks or slices (approx.2½ cups)
- ½ cup onion chopped finely
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1-2 tbsp fresh tomato puree optional
- 2 tbsp cashew or almond powder
- 2 tbsp ghee
- 8-10 cashew nuts
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ⅛ tsp asafoetida optional
- ½ tsp turmeric powder divided
- 1 tsp garam masala
- 1 tbsp kasuri methi
- 1 tsp salt
- ½ tsp sugar or jaggery powder
- 2 tbsp fresh cream optional
- ¼ tsp pepper powder
- 2 cups water
FOR TEMPERING:
- 1 tbsp ghee
- 1 clove garlic sliced
- 6-8 cashew nuts
- 2 dried red chillis
- ½ tsp Kashmiri Red Chilli Powder
Instructions
PREPARE THE SPINACH PUREE
- Soak and wash spinach leaves in water properly to remove grit and dirt.
- Chop it up roughly including the tender stems. If you are using baby spinach there is no need to chop it.
- Add about 2 cups of water in a wide pan. Allow it become hot over medium heat.
- When the water is hot, add the spinach.
- As soon as it begins to wilt, remove it from the water into a colander.
- Let it cool a bit.
- Puree the spinach in a food processor or blender. If you're using a blender add about ¼ cup water. Use the one in which the spinach was cooked.
STIR FRY THE MUSHROOMS
- Heat 1 tbsp ghee in a wide pan over medium heat.
- Add half quantity of the measured minced garlic.
- Saute for a minute. Add ¼ tsp turmeric powder.
- Add the mushrooms and stir fry them for 2-3 minutes.
- Remove the mushrooms from the pan with a slotted spoon.
- Keep the mushrooms on the side till required.
PREPARATION OF MUSHROOM SPINACH CURRY
- Add remaining 1 tbsp ghee.
- When the ghee melts and becomes a bit hot add the cumin seeds.
- Add asafoetida if using any.
- Add chopped onion.
- Stir fry the onion till it is light pink in color, the raw smell disappears and its cooked.
- Add garlic, ginger and green chili paste. Stir fry for a few seconds.
- Add the remaining turmeric powder, coriander powder and garam masala.
- Mix well for a minute or so. Add about 2 tbsp of water. This prevents the dry spices from burning.
- Add the cashew or almond pound. Mix well.
- Add the cashew nuts. Stir fry for a minute.
- Add the spinach puree.
- Cook the spinach puree for 3-4 minutes.
- Add tomato puree if using any. Also add the salt.
- Add the stir fried mushrooms. Mix well.
- Let the curry become hot. Simmer for 1-2 minutes.
- Add kasuri methi and mix well.
- Add cream if using any and mix well.
PREPARATION OF THE TEMPERING:
- Heat ghee in a small pan till it melts.
- Add sliced garlic and stir fry till it becomes a bit pink.
- Add the cashew nuts and saute for 1-2 minutes.
- Add the dried red chillis and Kashmiri Chilli Powder.
- Pour the tempering over the Mushroom Spinach Curry just before serving.
- Serve the curry with some roti, naan, paratha or rice.
Notes
- If you want to enjoy mushroom spinach curry as part of a weight loss diet plan, omit cream and the tempering.
- Make more spinach gravy or curry and freeze it. Add stir fried mushrooms when required.
- Can add paneer, cooked chickpeas instead of mushrooms.
- For a vegan curry do not use ghee and cream. Replace the ghee with any oil of your choice.
- For a gluten free version, omit asafoetida.