Mushroom Spinach Curry
Mushroom Spinach Curry is a easy Indian recipe that serves 4. 150 calories per serving. Recipe by Indian Recipes by Niveditha on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $13.09 total, $3.27 per serving
Ingredients
- 2 cups Baby Spinach (washed and roughly chopped)
- 1 cup Button Mushrooms (cleaned and sliced into small pieces)
- 2 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
- 0.5 teaspoon Cumin Seeds (whole seeds)
- 0.5 teaspoon Mustard Seeds (whole seeds)
- 1 medium Onion (thinly sliced)
- 2 pieces Green Chilies (sliced; adjust to heat preference)
- 1 teaspoon Ginger Garlic Paste (store‑bought or homemade)
- 0.5 teaspoon Turmeric Powder (ground)
- 2 teaspoons Bengal Gram (Roasted Chickpea Flour) (adds crunch)
- 1 teaspoon Salt (or to taste)
- 2 tablespoons Almond Powder (finely ground almonds)
- 1 teaspoon Coriander Powder (ground)
Instructions
Prepare Vegetables
Wash the baby spinach and roughly chop. Clean the mushrooms and slice them into small pieces. Slice the onion thinly and slice the green chilies.
Time: PT5M
Heat Oil and Temper Spices
Place the pan over medium heat, add 2 Tbsp oil. When the oil is hot, add ½ tsp cumin seeds and ½ tsp mustard seeds. Stir until the seeds start to splutter.
Time: PT2M
Temperature: Medium
Sauté Aromatics
Add the sliced onion and green chilies to the pan. Sauté for about 2 minutes until the onion becomes translucent. Then add 1 tsp ginger‑garlic paste, ½ tsp turmeric powder, and stir well.
Time: PT3M
Temperature: Medium
Add Crunchy Bengal Gram
Sprinkle 2 tsp Bengal gram (roasted chickpea flour) over the aromatics and stir for another 2 minutes. This adds a subtle crunch.
Time: PT2M
Temperature: Medium
Cook Spinach and Mushrooms
Add the chopped spinach (about 2 cups) and sliced mushrooms (1 cup) to the pan. Mix well, then add 1 tsp salt. Cook, stirring occasionally, for 15 minutes on medium heat until the vegetables are tender and any excess moisture evaporates.
Time: PT15M
Temperature: Medium
Finish with Almond and Coriander
Stir in 2 Tbsp almond powder and 1 tsp coriander powder. Cook for an additional 2 minutes, allowing the almond powder to thicken the curry slightly.
Time: PT2M
Temperature: Medium
Serve
Transfer the mushroom spinach curry to a serving bowl. Serve hot with chapati, naan, or steamed rice.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 8 g
- Fat
- 10 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten‑Free, Dairy‑Free
Allergens: Tree nuts (almond), Mustard
Ingredient Substitutions
- Instead of Baby Spinach: Swiss chard, kale (stems removed)
- Instead of Button Mushrooms: cremini mushrooms, shiitake mushrooms
- Instead of Vegetable Oil: sunflower oil, mustard oil
- Instead of Cumin Seeds: ground cumin (use 1/4 tsp)
- Instead of Mustard Seeds: dry mustard powder (use 1/4 tsp)
- Instead of Onion: shallots, leeks
- Instead of Green Chilies: jalapeño, serrano
- Instead of Ginger Garlic Paste: fresh grated ginger + minced garlic (1:1)
- Instead of Turmeric Powder: fresh turmeric (grated)
- Instead of Bengal Gram (Roasted Chickpea Flour): roasted chana dal, crushed
- Instead of Salt: sea salt, kosher salt
- Instead of Almond Powder: cashew powder, ground peanuts
- Instead of Coriander Powder: fresh cilantro leaves (as garnish)
Equipment Needed
- Heavy‑Bottomed Pan
- Wooden Spoon or Spatula
- Cutting Board
- Chef’s Knife
- Mixing Bowl
- Serving Bowl
Critical Steps — Do Not Skip
- Temper cumin and mustard seeds until they splutter; this releases their aroma.
- Cook the spinach and mushrooms long enough (≈15 min) to evaporate excess water.
- Incorporate almond powder at the end to avoid burning and to achieve a creamy texture.
Chef Tips from the Video
- Use fresh baby spinach for the best color and flavor; frozen spinach can make the curry soggy.
- Roast the Bengal gram lightly in a dry pan before adding for extra nuttiness.
- For a richer taste, replace half the oil with ghee.
Troubleshooting
Curry is too watery.
Continue cooking uncovered for a few more minutes to evaporate excess liquid.
Curry is too thick.
Add a splash of water or vegetable broth and stir until desired consistency is reached.
Spices taste raw.
Make sure to sauté the spices and aromatics until fragrant before adding the vegetables.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended as the texture of spinach changes.
Room temperature: Can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Wash and chop the spinach and mushrooms a few hours ahead and keep them in the fridge.
- The curry can be prepared up to the almond‑powder step, then refrigerated and reheated gently before serving.
Frequently Asked Questions
What is the cultural significance and history of Mushroom Spinach Curry in Indian cuisine?
Mushroom Spinach Curry is a modern vegetarian adaptation that blends the traditional Indian technique of tempering spices with the health‑focused use of leafy greens and mushrooms, both popular in contemporary Indian home cooking.
What are the traditional regional variations of spinach‑based curries in Indian cuisine?
In North India, spinach is often cooked as "Palak" with paneer or potatoes, while in South India, it appears in dishes like "Keerai Poriyal" with coconut. Mushroom additions are more common in urban and fusion recipes across the country.
How is Mushroom Spinach Curry traditionally served in Indian households?
It is typically served hot with Indian breads such as chapati or naan, and also with plain steamed rice, allowing the flavorful gravy to be soaked up.
During which Indian festivals or occasions is a vegetable curry like Mushroom Spinach Curry commonly prepared?
Vegetable curries are a staple for everyday meals, but they also appear on festive vegetarian menus during Navratri, Diwali, and regional harvest celebrations where meat‑free dishes are emphasized.
What other Indian dishes pair well with Mushroom Spinach Curry?
It pairs nicely with simple flatbreads (chapati, roti), buttery naan, basmati rice, or a side of dal for a complete vegetarian thali.
What makes Mushroom Spinach Curry special compared to other Indian green curries?
The addition of almond powder gives a subtle nutty richness and a slightly thickened texture, while Bengal gram adds a unique crunchy element not found in classic palak dishes.
What are the most common mistakes to avoid when making Mushroom Spinach Curry?
Overcooking the spinach so it turns mushy, adding almond powder too early (it can burn), and not tempering the cumin and mustard seeds long enough, which reduces their flavor.
Why does this Mushroom Spinach Curry recipe use almond powder instead of cream?
Almond powder provides a dairy‑free, nut‑rich creaminess that aligns with many Indian vegetarian traditions and keeps the dish lighter while adding a subtle flavor.
Can I make Mushroom Spinach Curry ahead of time and how should I store it?
Yes, you can prepare the curry up to the almond‑powder step, let it cool, and refrigerate in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of water if needed.
What does the YouTube channel Indian Recipes by Niveditha specialize in?
The YouTube channel Indian Recipes by Niveditha focuses on easy‑to‑follow Indian home‑cooking tutorials, featuring everyday vegetarian dishes, quick meals, and traditional recipes adapted for modern kitchens.
How does the YouTube channel Indian Recipes by Niveditha's approach to Indian cooking differ from other Indian cooking channels?
Niveditha emphasizes minimal ingredient lists, clear step‑by‑step narration, and practical tips for busy home cooks, whereas many other channels may use more elaborate techniques or exotic ingredients.
Last updated: September 4, 2026
