Sort ingredients
jungkooksbiwi
QR Code
Listen
Pdf
Wash the spinach and squeeze dry. Wipe the mushrooms using a clean paper towel and cut into thick slices.
Heat 2 tablespoons of ghee, butter or oil and a large non-stick pan. Add the mushrooms and saute over a high heat until golden all over, about 8 minutes. Remove from the pan and set aside.
Heat the remaining ghee, butter or oil in the pan and add the garlic, ginger and chillies. Saute the aromatics over a medium heat for 2 minutes. Add the cumin and turmeric.
Add the spinach, kasoori methi, garam masala and salt. Cook (uncovered) until the spinach has wilted.
Blend the spinach to a coarse puree using an immersion (stick) blender. I like to pulse until a thick puree-like consistency is achieved. If you prefer it to be smooth, blend more or leave the spinach leaves as they are for a more chunky texture.
Add the cream and continue to cook the spinach over a medium heat (covered) for 5 minutes.
Add the mushrooms to the curry and stir well. Cook for 4-5 minutes, stirring often and then remove from the heat. Serve hot.