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    Thakore Family Recipes

    Spinach and Mushroom Curry

    4 servings

    hidangan

    10 minutes

    masa aktif

    35 minutes

    jumlah masa
    Mula Memasak

    Bahan-bahan

    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

    Arahan

    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.

    Pemakanan

    Saiz Hidangan

    1

    Kalori

    190

    Jumlah Lemak

    14 g

    Lemak Tepu

    6 g

    Lemak Tidak Tepu

    7 g

    Lemak Trans

    0 g

    Kolesterol

    25 mg

    Natrium

    375 mg

    Jumlah Karbohidrat

    14 g

    Serat Pemakanan

    6 g

    Jumlah Gula

    4 g

    Protein

    7 g

    4 servings

    hidangan

    10 minutes

    masa aktif

    35 minutes

    jumlah masa
    Mula Memasak

    Bersedia untuk mula memasak?

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    Bahan-bahan

    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

    Arahan

    1

    Wash the spinach and squeeze dry. Wipe the mushrooms using a clean paper towel and cut into thick slices.

    2

    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.

    3

    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.

    4

    Add the spinach, kasoori methi, garam masala and salt. Cook (uncovered) until the spinach has wilted.

    5

    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.

    6

    Add the cream and continue to cook the spinach over a medium heat (covered) for 5 minutes.

    7

    Add the mushrooms to the curry and stir well. Cook for 4-5 minutes, stirring often and then remove from the heat. Serve hot.