Spinach and Mushroom Curry with just 11 ingredients
Spinach and Mushroom Curry with just 11 ingredients is a easy Indian recipe that serves 4. 180 calories per serving. Recipe by Sanjana.Feasts on YouTube.
Prep: 10 min | Cook: 28 min | Total: 48 min
Cost: $6.61 total, $1.65 per serving
Ingredients
- 250 g Button Mushrooms (cleaned and cut into chunky pieces)
- 200 g Fresh Spinach Leaves (washed and roughly chopped)
- 2 Tbsp Ghee (for sautéing)
- 3 cloves Garlic (minced)
- 1 tsp Fresh Ginger (minced)
- 2 pieces Green Chilies (finely chopped; remove seeds for milder heat)
- 0.5 tsp Turmeric Powder
- 0.5 tsp Ground Cumin
- 1 tsp Salt (or to taste)
- 1 tsp Garam Masala
- 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed between fingers)
- 2 Tbsp Heavy Cream (or coconut milk or Greek yogurt)
Instructions
Prep Mushrooms
Clean the button mushrooms and cut them into chunky bite‑size pieces. Set aside.
Time: PT5M
Brown Mushrooms
Heat 1 Tbsp ghee in a large skillet over high heat. Add the mushroom pieces and stir‑fry until they turn golden brown and release minimal liquid, about 5–7 minutes.
Time: PT7M
Temperature: High heat
Sauté Aromatics
Push the mushrooms to one side, add the remaining 1 Tbsp ghee, then lower the heat to medium‑low. Add minced garlic, ginger, and chopped green chilies. Cook, stirring, for about 2–3 minutes until fragrant but not browned.
Time: PT3M
Temperature: Medium‑low heat
Add Ground Spices
Sprinkle turmeric and ground cumin over the aromatics. Stir quickly for 30 seconds to toast the spices.
Time: PT1M
Cook Spinach
Add the fresh spinach (or thawed, squeezed frozen spinach) to the pan. Cook, stirring, until the leaves wilt completely, about 2–3 minutes. Do not let the mixture boil.
Time: PT3M
Temperature: Medium heat
Season the Masala
Season with salt, garam masala, and crushed kasuri methi. Stir to combine evenly.
Time: PT1M
Partial Blend
Using an immersion blender, pulse the mixture a few times to break up the spinach and create a slightly thickened sauce. Do not puree completely; a few small chunks should remain.
Time: PT2M
Add Cream and Simmer
Stir in the heavy cream (or coconut milk/yogurt). Reduce heat to low and let the curry simmer gently for 3 minutes, allowing the flavors to meld.
Time: PT3M
Temperature: Low heat
Finish with Mushrooms
Return the browned mushrooms to the pan, mix well, and let everything heat through for another 3–4 minutes until the sauce bubbles lightly and the mushrooms are fully coated.
Time: PT4M
Temperature: Medium heat
Nutrition Facts
- Calories
- 180
- Protein
- 5 g
- Carbohydrates
- 6 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy (ghee, cream), None other
Ingredient Substitutions
- Instead of Button Mushrooms: Cremini mushrooms, Portobello mushrooms (cut smaller)
- Instead of Fresh Spinach Leaves: Frozen spinach, thawed and squeezed dry
- Instead of Ghee: Unsalted butter, vegetable oil
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Fresh Ginger: Ground ginger (½ tsp)
- Instead of Green Chilies: Serrano pepper, Jalapeño
- Instead of Kasuri Methi (Dried Fenugreek Leaves): Fresh fenugreek leaves (1 tbsp)
- Instead of Heavy Cream: Coconut milk (2 Tbsp), Greek yogurt (2 Tbsp)
Equipment Needed
- Large Skillet or Frying Pan
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Immersion Blender
- Wooden Spoon or Spatula
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Brown mushrooms on high heat without overcrowding the pan.
- Sauté garlic, ginger, and chilies on low heat to avoid burning.
- Do not over‑cook spinach; wilt only.
- Pulse with immersion blender only a few times; keep texture.
- Add yogurt at the end on low heat to prevent splitting.
Chef Tips from the Video
- Crush kasuri methi between your fingers to release its aroma before adding.
- Finish with a drizzle of extra cream or a dollop of Greek yogurt for added richness.
- Serve with warm naan, roti, or steamed basmati rice.
Troubleshooting
Mushrooms release too much water and the sauce becomes watery.
Cook mushrooms on high heat until most moisture evaporates before adding other ingredients.
Spinach makes the curry too soupy.
Squeeze excess water from frozen spinach or add a pinch of cornflour slurry to thicken.
Yogurt curdles when added.
Lower the heat to a gentle simmer and stir in yogurt off the heat, or use cream instead.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; cream may separate.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Pre‑chop mushrooms and spinach and store them separately in the fridge.
- The masala can be made up to 24 hours ahead; reheat gently and add fresh cream before serving.
Frequently Asked Questions
What is the cultural significance and history of Spinach and Mushroom Masala in Indian cuisine?
Spinach and mushroom masala, often called mushroom bhaji, is a modern vegetarian adaptation of traditional Indian vegetable curries. It reflects India's growing embrace of mushrooms, which were introduced during the British colonial era, and showcases how simple pantry spices can turn humble ingredients into comforting home meals.
What are the traditional regional variations of mushroom bhaji in Indian cuisine?
In North India, mushroom bhaji is typically cooked with garam masala, tomatoes, and sometimes peas. In the South, coconut milk and curry leaves are common, while in Bengal, mustard oil and panch phoron (five‑spice blend) give it a distinct flavor. The Sanjana.Feasts version stays simple with ghee, kasuri methi, and spinach.
How is Spinach and Mushroom Masala traditionally served in Indian households?
It is usually served hot with Indian breads such as roti, naan, or paratha, and often accompanied by a side of plain basmati rice. A spoonful of cool Greek‑style yogurt or raita is added on top to balance the spices.
During which occasions or celebrations is mushroom bhaji commonly prepared in Indian culture?
Mushroom bhaji is a popular weekday comfort dish but also appears at family gatherings, festivals like Navratri (when many avoid wheat), and as a vegetarian option during fasting days when lentils are avoided.
How does Spinach and Mushroom Masala fit into the broader Indian vegetarian cuisine tradition?
It exemplifies the Indian tradition of using a handful of spices to elevate vegetables into a hearty main. The combination of leafy greens and mushrooms provides protein, iron, and texture, aligning with the Indian emphasis on balanced, plant‑based meals.
What are the authentic traditional ingredients for Spinach and Mushroom Masala versus acceptable substitutes?
Traditional ingredients include button mushrooms, fresh spinach, ghee, garlic, ginger, green chilies, turmeric, cumin, garam masala, and kasuri methi. Acceptable substitutes are cremini mushrooms, frozen spinach (well‑drained), butter or oil instead of ghee, coconut milk or yogurt for cream, and fresh fenugreek leaves for kasuri methi.
What other Indian dishes pair well with Spinach and Mushroom Masala from the Indian cuisine?
It pairs beautifully with plain basmati rice, jeera rice, or flavored pulao. For breads, serve with butter naan, tandoori roti, or paratha. A side of cucumber raita or pickled onions adds a refreshing contrast.
What makes Spinach and Mushroom Masala special or unique in Indian cuisine?
The dish stands out for its simplicity—just a few pantry spices and two main vegetables—yet delivers a rich, creamy sauce thanks to the combination of ghee, cream, and kasuri methi. The immersion‑blender technique creates a velvety texture without turning the spinach into a puree.
What are the most common mistakes to avoid when making Spinach and Mushroom Masala at home?
Common errors include overcrowding the pan, which steams the mushrooms instead of browning them; cooking the aromatics on too high heat, causing burnt garlic; over‑cooking spinach, which releases excess water; and adding yogurt at high heat, which makes it split.
Why does the Sanjana.Feasts recipe use an immersion blender instead of a regular blender for Spinach and Mushroom Masala?
An immersion blender allows you to blend directly in the pan, preserving the sauce’s heat and preventing the need to transfer hot liquid to a countertop blender, which can be dangerous. It also gives you control over texture, letting you keep small mushroom and spinach pieces for bite‑size texture.
What does the YouTube channel Sanjana.Feasts specialize in?
The YouTube channel Sanjana.Feasts specializes in approachable Indian home cooking, focusing on quick weeknight meals, comfort dishes, and detailed technique breakdowns that make traditional flavors accessible to busy cooks.
How does the YouTube channel Sanjana.Feasts' approach to Indian cooking differ from other Indian cooking channels?
Sanjana.Feasts emphasizes minimal ingredient lists, budget‑friendly pantry staples, and practical tips like using an immersion blender for texture control. Unlike some channels that focus on elaborate festival recipes, Sanjana.Feasts delivers everyday comfort food that fits a modern lifestyle.
Last updated: September 3, 2026
