Thakore Family Recipes

Spinach and Mushroom Curry

Name: Spinach and Mushroom Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
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

4 servings

분량

10 minutes

활동 시간

35 minutes

총 시간

요리 시작

재료

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

방향

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.

영양 정보

1회 제공량

칼로리

190

지방 전체

14 g

포화 지방

6 g

불포화 지방

7 g

트랜스 지방

0 g

콜레스테롤

25 mg

나트륨

375 mg

탄수화물 전체

14 g

식이섬유

6 g

총 당류

4 g

단백질

7 g