Mushroom Spinach Curry - the most delicious Saag Mushroom

Ingredients

• 100 g Spinach (fresh leaves, washed and roughly chopped)
• 200 g Cavolo Nero (Lacinato Kale) (tough stalks removed, leaves roughly chopped)
• 1 medium Onion (roughly chopped)
• 15 g Ginger (peeled and roughly chopped)
• 1 Green Chili (finely chopped, optional for heat)
• 400 g Chestnut Mushrooms (sliced; can substitute button or cremini mushrooms)
• 1 handful Fresh Coriander (Cilantro) (chopped, plus extra for garnish)
• 4 Garlic Cloves (minced)
• 4 tbsp Vegetable Oil (for sautéing)
• 1 tbsp Unsalted Butter (cut into cubes)
• 1 tsp Cumin Seeds (whole seeds)
• 1 tsp Ground Cumin (powdered)
• 1 tsp Chili Powder (adjust to taste)
• 1 tsp Salt (or to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Heavy Cream (for finishing, optional)
• 400 ml Water (boiling)

Instructions

1. Prepare Greens

   Rinse the spinach and cavolo nero under cold water. Remove the tough ends of the kale stalks, then roughly chop the leaves. Set aside.

   Time: PT3M

2. Chop Aromatics

   Roughly chop the onion, ginger, and green chili. Mince the garlic cloves.

   Time: PT2M

3. Sauté Onion

   Heat 2 tbsp oil in the large skillet over high heat. Add the chopped onion and sauté for about 2 minutes until translucent.

   Time: PT2M

   Temperature: high heat

4. Add Ginger and Chili

   Add the chopped ginger and green chili to the pan and stir‑fry for 1 minute.

   Time: PT1M

   Temperature: high heat

5. Cook Kale

   Add the chopped cavolo nero to the pan, pour in 100 ml of boiling water, cover with the lid and let it steam for 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Slice Mushrooms

   While the kale steams, slice the chestnut mushrooms into thin pieces.

   Time: PT2M

7. Add Spinach and Coriander

   Uncover the pan, add the spinach, a handful of chopped coriander, and another 100 ml of boiling water. Cook for 5 minutes until the greens wilt.

   Time: PT5M

   Temperature: medium heat

8. Blend to Puree

   Transfer the cooked greens and liquid to a bowl, add the minced garlic, and blend with an immersion blender until smooth.

   Time: PT2M

9. Sauté Mushrooms with Butter

   Return the skillet to the stove, add the remaining 2 tbsp oil and 1 tbsp butter. When butter melts, add 1 tsp cumin seeds and let them sizzle. Add the sliced mushrooms and cook on high heat for about 5 minutes until they release their moisture and turn golden.

   Time: PT5M

   Temperature: high heat

10. Combine Spices and Puree

    Stir in 1 tsp chili powder, 1 tsp salt, and 1 tsp ground cumin. Pour the spinach‑kale puree back into the pan, add 200 ml water, and bring to a gentle boil.

    Time: PT3M

    Temperature: medium heat

11. Finish the Curry

    Squeeze in the lemon juice, drizzle the tablespoon of cream, and sprinkle a pinch of extra chili powder. Give a final stir and remove from heat.

    Time: PT1M

12. Serve

    Garnish with fresh coriander leaves and serve hot with rice, chapati, or buttered sourdough bread.

    Time: PT0M

Nutrition Facts

Calories

158

Protein

5 g

Carbohydrates

9 g

Fat

11 g

Fiber

4 g

Ingredient Substitutions

• Instead of Spinach: Swiss chard, baby kale
• Instead of Cavolo Nero (Lacinato Kale): regular kale, collard greens
• Instead of Onion: shallot
• Instead of Ginger: ground ginger
• Instead of Green Chili: jalapeño, serrano pepper
• Instead of Chestnut Mushrooms: button mushrooms, cremini mushrooms
• Instead of Fresh Coriander (Cilantro): flat‑leaf parsley
• Instead of Garlic Cloves: garlic paste
• Instead of Vegetable Oil: canola oil, olive oil
• Instead of Unsalted Butter: ghee, margarine
• Instead of Cumin Seeds: ground cumin
• Instead of Ground Cumin: cumin seeds
• Instead of Chili Powder: cayenne pepper
• Instead of Lemon Juice: lime juice
• Instead of Heavy Cream: coconut cream, cashew cream

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Skillet or Frying Pan
• Lid for Pan
• Measuring Spoons
• Measuring Cup
• Immersion Blender
• Spatula or Wooden Spoon
• Small Bowl

Critical Steps — Do Not Skip

• Removing tough kale stalks to avoid bitterness
• Cooking mushrooms until most moisture evaporates for depth of flavor
• Blending the greens into a smooth puree before re‑adding to the pan
• Adding lemon juice at the end to preserve its fresh brightness

Chef Tips from the Video

• Use Cavolo Nero for a slightly bitter, earthy flavor; if unavailable, regular kale works fine.
• Add a pinch of garam masala at the end for an extra layer of aroma.
• For a vegan version, replace butter and cream with coconut oil and coconut cream.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month; reheat gently.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Wash and chop all vegetables up to 2 hours ahead; keep them in separate bowls covered with a damp cloth.
• Puree the cooked greens and store in the fridge; reheat and finish the curry when ready.

Frequently Asked Questions