A quick and easy Spinach and Mushroom Curry with delicious Indian flavours.
Sometimes called mushroom saag or mushroom bhaji, this tasty curry is simple enough to cook during busy weeknights and with few spices and ingredients.
Add cauliflower, tofu, paneer, beans or butternut squash along with the spinach puree to increase the veg content.
This Spinach and Mushroom Curry is…
- Budget friendly
- Vegetarian
- Easily veganized
- Nut free
- Gluten free
If you’re looking for amazing spinach and mushroom sides, this really is a great recipe to try.
I make it often and even enjoy it as a main meal.
In fact, Spinach and Mushroom Curry is a very popular Indian side dish to order in restaurants.
Let’s talk about taste!
What are the main flavours of Spinach and Mushroom Curry?
The flavours of this Spinach and Mushroom Curry are mild, slightly creamy and not too spicy.
A handful of warming spices like garam masala give the dish plenty of flavour without it being a fire bomb curry.
This makes my recipe for Spinach and Mushroom Curry ideal for those who prefer their curries less spicy, but still super tasty!
The spinach in the dish is vibrant and earthy, whilst the mushrooms provide savoury flavours and a juicy bite.
Why is this such a great dinner for the family?
- It’s a relatively inexpensive dish to make.Spinach and mushrooms are both inexpensive ingredients
- Scale up or down for meal prep.This makes it a good option for families of all sizes.
- Make it in advance!This can save you time and money. It also freezes well.
- Great for kids. This is a dish that can be enjoyed by people of all ages. Skip the chillies and added salt for young children.
Mushroom Saag in Indian restaurants
Spinach and mushroom curry (or mushroom saag) is also popular in restaurants because it’s a dish that’s both familiar and exotic.
Not only are the ingredients easy to source, they’re also super nutritious and wholesome.
Tips for cooking Spinach and Mushroom Curry
- Cook the spinach quickly so it retains its’ beautiful green colour.
- Pan fry the mushrooms in ghee, butter or oil until they’re golden. This will bring out their woody flavours.
- Add cream or coconut milk to balance the spices and bring the curry together for a silky finish.
A simple curry to enjoy with naan, roti or rice
What to eat with Spinach and Mushroom Curry, I hear you ask?
Any style of Indian flatbread is delicious with this curry.
Try buttermilk naan, everyday roti or coconut rice.
Make it ahead of time!
I like to prepare a double batch of this curry because it freezes so well.
The spinach stays beautifully green and the mushrooms don’t lose their texture or go soggy at all.
You can even just go as far as making the spinach base and freeze.
When you want to eat it, simply throw in any ingredients you have to hand.
It’s incredibly versatile and basically anything goes.
Here are some simple ways to make it your own…
Variations
Remix this recipe to create a new curry!
- Cauliflower, spinach and mushroom curry
- Potato, spinach and mushroom curry
- Spinach and mushroom curry with coconut milk
- Add paneer, tofu or any other protein of your choice
What kind of mushrooms are best for curry?
For an everyday curry like this, you can really keep things cheap and cheerful.
There really is no need to go out and buy the most expensive variety of mushrooms.
I use regular white button mushrooms or brown chestnut mushrooms, which I cut into thick slices for a great texture.
Don’t cut the mushrooms too thinly as they’ll get lost in the spinach curry.
Can I use frozen spinach for curry?
Absolutely! Frozen spinach is a great option to keep handy if fresh is unavailable.
Frozen spinach is also perfect if you’re trying to keep costs down.
Simply defrost the spinach in the microwave and add it to the aromatics, as highlighted in the recipe below.
Indeed, canned (tinned) spinach is fine to use, too. You may find the colour is not quite as vibrant though.
How to make vegan mushroom curry
This recipe is really simple to veganize.
Simply swap the ghee or butter for oil and use coconut milk instead of cream.
Ingredients for Spinach and Mushroom Curry
- Spinach – use baby spinach leaves to avoid extra chopping of tough stalks.
- Mushrooms – button mushrooms or chestnut mushrooms are ideal.
- Garlic – large cloves, finely minced or crushed.
- Ginger – fresh ginger root, finely grated or made into a paste.
- Chilli – hot green or red chillies are perfect. Use chilli powder if unavailable.
- Ghee, butter or oil – if you’re using salted butter, reduce the amount of salt in the recipe.
- Ground cumin – gives the dish a delicious, earthy flavour.
- Kasoori methi – also called dried fenugreek leaves. Available in South Asian shops or online.
- Garam masala – a blend of warming spices used in Indian cooking. Buy it or make your own using my homemade Garam Masala recipe.
- Turmeric – makes the curry an even more vibrant shade of green and adds fresh flavour
- Cream – double (heavy) cream or use coconut milk.
- Salt – coarse or fine sea salt
Step-by-step method for making Spinach and Mushroom Curry
1. Slice the mushrooms
Wipe the mushrooms clean and slice into thick pieces. If you cut the too thin, they’ll get lost in the curry so keep it chunky.
2. Wash the spinach
Wash the spinach well and drain in a colander.
Squeeze dry to remove excess water from the leaves.
3. Prepare the aromatics
Garlic, ginger and chillies should be finely minced or pounded into a paste for quick cooking.
4. Saute the mushrooms
Brown the mushrooms in hot ghee, butter or oil until they’re golden.
Tip: A high heat will brown them quickly without the liquid oozing out.
5. Cook the aromatics
Cook the garlic, ginger and chillies over a low heat until aromatic but not brown. This will only take two minutes.
Next, add the cumin and turmeric. Stir briefly.
Once it’s ready, it’ll look like this…
6. Toss in the spinach
Add the spinach to the pan and stir.
Keep the heat medium-low until the spinach begins to release water, otherwise it will burn.
Depending on the size of your pan, you may need to add the spinach in batches.
7. Add the remaining spices
Garam masala, kasoori methi (and salt) are added at this stage.
In most recipes, they are the last spices to add, since this keeps the flavours of the spices bright and punchy.
8. Blend the spinach
Use an immersion blender or any kind of blender you have to blitz the spinach to a coarse puree.
Blend less for a chunkier finish, or more for a smoother curry.
9. Stir in the cream
Add the cream and stir well.
Cover and cook over a low heat for 5-6 minutes.
10. Add the mushrooms and heat through
Finally, add the browned mushrooms back in to the curry and heat through.
Your dish is ready to serve!
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Spinach and Mushroom Curry Recipe & Video | How to make Spinach and Mushroom Curry | Mushroom Saag recipe
Yield: 4 servings
Spinach and Mushroom Curry
A quick and easy Spinach and Mushroom Curry with delicious Indian flavours. Sometimes called mushroom saag or mushroom bhaji, this tasty 11-ingredient curry is simple enough to cook during busy weeknights and with few spices and ingredients. Add cauliflower, tofu, paneer, beans or butternut squash along with the spinach puree to increase the veg content.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 450g baby spinach leaves
- 500g button mushrooms
- 5 cloves garlic, minced
- 1 tbsp grated ginger
- 2 hot green chillies, minced
- 3 tbsp ghee, butter or oil
- 1 tsp ground cumin
- 2 tsp kasoori methi
- 2 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp salt (or to taste)
- 65ml double (heavy) cream
Instructions
- Wash the spinach and squeeze dry. Wipe the mushrooms using a clean paper towel and cut into thick slices.
- Heat 2 tablespoons of ghee, butter or oil and a large non-stick pan. Add the mushrooms and saute over a high heat until golden all over, about 8 minutes. Remove from the pan and set aside.
- Heat the remaining ghee, butter or oil in the pan and add the garlic, ginger and chillies. Saute the aromatics over a medium heat for 2 minutes. Add the cumin and turmeric.
- Add the spinach, kasoori methi, garam masala and salt. Cook (uncovered) until the spinach has wilted.
- Blend the spinach to a coarse puree using an immersion (stick) blender. I like to pulse until a thick puree-like consistency is achieved. If you prefer it to be smooth, blend more or leave the spinach leaves as they are for a more chunky texture.
- Add the cream and continue to cook the spinach over a medium heat (covered) for 5 minutes.
- Add the mushrooms to the curry and stir well. Cook for 4-5 minutes, stirring often and then remove from the heat. Serve hot.
Notes
Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 190Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 25mgSodium: 375mgCarbohydrates: 14gFiber: 6gSugar: 4gProtein: 7g
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