Mushroom Spinach Curry

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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