Spinach Mushroom Curry - Easy Vegan Recipes - Palak Fry

Ingredients

• 2 tablespoons Sunflower Oil (neutral oil for tempering spices)
• 1 teaspoon Cumin Seeds (to flavor the oil)
• 1 medium Red Onion (sliced thin)
• 1 tablespoon Garlic Ginger Paste (store‑bought or homemade equal parts minced garlic and ginger)
• grams White Mushrooms (cleaned and sliced)
• 200 grams Fresh Spinach (washed and roughly chopped)
• 2 medium Tomatoes (diced)
• 1 small Green Chili (thinly sliced, optional for heat)
• 1 teaspoon Salt (or to taste)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• ½ teaspoon Garam Masala Powder (added at the end for aroma)
• 1 tablespoon Fresh Mint Leaves (chopped, optional garnish)

Instructions

1. Prepare Ingredients

   Slice the red onion, slice the mushrooms, dice the tomatoes, thinly slice the green chili (if using), wash and roughly chop the spinach, and measure all spices.

   Time: PT5M

2. Heat Oil & Temper Cumin

   Add sunflower oil to the skillet over medium‑high heat. When shimmering, add cumin seeds and let them sizzle for about 10 seconds until fragrant.

   Time: PT1M

   Temperature: medium‑high

3. Sauté Onion & Garlic‑Ginger Paste

   Add the sliced onion and garlic‑ginger paste. Stir‑fry for 2 minutes until the onion becomes translucent and aromatic.

   Time: PT2M

   Temperature: medium

4. Cook Mushrooms

   Add the sliced mushrooms to the pan. Cook for 2 minutes, allowing them to release moisture and shrink.

   Time: PT2M

   Temperature: medium

5. Add Spinach

   Stir in the chopped spinach. Cook, stirring, for 3‑4 minutes until the leaves wilt and reduce in volume.

   Time: PT4M

   Temperature: medium

6. Add Tomatoes & Spices

   Add diced tomatoes, green chili, salt, turmeric, coriander, chili, and ground cumin. Cook for 4‑5 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate.

   Time: PT5M

   Temperature: medium

7. Finish with Garam Masala & Mint

   Turn off the heat. Sprinkle garam masala and chopped fresh mint over the curry, give a quick stir, and cover for 1 minute to let the flavors meld.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

10 g

Fat

8 g

Fiber

3 g