Spinach (saag) and mushroom curry is one of my favourite vegan curries to cook if I am in a rush in the kitchen and need an easy Indian fix.
This recipe comfortably cooks in around 20 minutes and the preparation takes around another 10, making this a proper curry in a hurry recipe!
Quick and Easy Mushroom Saag
You are never far from curry recipes here on my website and Indian Curries in particular.
In fact, you could call this recipe a mushroom saag if you wanted!
This mushroom and spinach curry recipe features those vegetarian and vegan leanings that Indian food does so well.
As with most of my recipes, these curried mushrooms go nowhere near curry powder and rely on whole spices instead.
Do not get intimidated, this is easy and quick cooking, taking just 30 minutes!
Frequently Asked Questions
Do I have to use chestnut mushrooms?
No, you can use anything from button mushrooms to portobello mushrooms and shiitake mushrooms to king oyster mushrooms and any combination of them.
I like to keep my mushrooms quite large in this recipe, so you may wish to bear that in mind.
Can I use onions instead of shallots?
You could but they will need to be cooked a little longer. I often use shallots because they are easier to dice very finely and as a result, you can cook them very quickly.
Can I cook this in advance?
Mushrooms and spinach are two ingredients that I am personally not fond of reheating. This is because I find that mushrooms become slimy and spinach can become bitter.
How hot is this mushroom curry?
A question that is often asked that is very difficult to answer. I personally find that this curry is moderately hot, with all of the heat being up front and in your face and it does not have a long slow afterburn.
However you should be mindful that we all experience the heat of chilli very differently, one person’s mild tingle is another person’s raging inferno!
Trust your own experience to increase or decrease the chilli as required.
What is Kashmiri chilli powder?
Kashmiri chilli powder is a relatively mild chilli powder that allows you to add loads without turning the heat up to 11.
It adds a beautiful colour and wonderful flavour to a dish! You should endeavour to find some if at all possible.
I like to serve this mushroom and spinach curry with flatbread… who am I kidding I think that all Indian-inspired curry needs to be served with flatbread.
If you wanted something a little different how about some potatoes?
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- 30cm or 12″ frying pan or skillet with a lid.
- Chopping board.
- Kitchen knife.
- Stirring and serving spoons.
- Weighing scales and or measuring cups and spoons.
This spinach and mushroom curry is a simple dish that is bursting with lots of flavour and a lovely punch of chili. Cooking in less than 30 minutes means that it is a perfect mid-week dinner!
- 500g (3-4 Cups) Large Chestnut Mushrooms 7-8cm in diameter (2½")
- 3 Garlic Cloves
- 70g (2 Medium) Banana Shallots
- 1 Medium (125g) Tomato
- 3 Green Chilli Peppers
- 175g (4-5 Cups) Baby Spinach Leaves
- 3 Tbsp Groundnut Oil
- 2 Tsp Kashmiri Chilli Powder
- ¼ Tsp Ground Turmeric
- 1 Tsp Garam Masala
- 1 Tsp Coarse Sea Salt
- 1 Tsp Brown Mustard Seeds
- 1 Tsp Cumin Seeds
- ½ Tsp Fennel Seeds
- 2 Tbsp Tomato Puree
- ½ Tsp Sugar
- 2 Tsp Dried Fenugreek Leaves
- Clean the mushrooms and then cut them in half.
- Mash the garlic cloves into a paste.
- Cut the shallots in half, peel them and then dice them as finely as you can.
- Cut the tomato into a rough 1cm (½") dice.
- Cut the chilli peppers in half lengthways.
- Pick any tough stems from the spinach leaves.
- Heat 2 tablespoons of the oil in a 30cm or 12" frying pan or skillet over a high heat and when it is hot add the chilli peppers and cook until they begin to darken at the edges. This will take a minute or two.
- Add the mushrooms and cook for 4-5 minutes, the chillies will blacken and blister, do not worry, this adds a smokiness to the dish.
- Sprinkle over the salt, Kashmiri chilli pepper, garam masala, turmeric and add the mashed garlic, then cook for another minute, transfer the mushrooms to a bowl and return the pan to the heat.
- Add the remaining tablespoon of oil then add the mustard seeds, cumin seeds and fennel seeds and cook for 30-60 seconds.
- Throw in the shallots and cook until golden, this will take around 2 minutes.
- Add the tomato puree and cook for 1 minute mashing it to cook out any raw taste.
- Add the diced tomato and sugar, then cook until the tomato begins to break down, this will take 2-3 minutes.
- Crush the dried fenugreek leaves into the pan then pour in the water and stir to form a thick sauce.
- Return the mushrooms to the sauce and toss them to coat in the sauce.
- Add the spinach (it will be a tight fit), pop on a lid and cook for 2-3 minutes or until the spinach wilts, then stir and serve.
Amount Per Serving: Calories: 388Total Fat: 24gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 1359mgCarbohydrates: 40gFiber: 14gSugar: 16gProtein: 13g
Calorific details are provided by a third-party application and are to be used as indicative figures only.