Spinach Mushroom Curry
Banarasi Spinach Curry Recipe
Spinach Mushroom Curry
Dhingri Palak - BSPMUCU
A creamy spinach curry with sautéed mushrooms, butter and fresh cream. Quick, comforting and ready in minutes.
Ingredients
- 150g mushroom, washed, stem trimmed and sliced 1/2 cm thick
- 1 tbsp oil
- 1 packet Banarasi Spinach Curry
- 2 tsp butter, softened at room temperature
- 2 tsp fresh cream
- 250ml water
- 1 tbsp fresh coriander, chopped
Method
1. Sauté mushroom in a pan with 1 tbsp oil for 2 minutes on high heat. Remove and keep aside.
2. In the same pan, heat 250ml water. Empty the full sachet into the pan and mix well.
3. Bring to a gentle simmer.
4. Add fresh cream and butter. Add the sautéed mushrooms to the gravy and cook for 2 minutes, until fully cooked.
5. Adjust salt and spice if required. Add 30ml water if you want it thinner.
6. Garnish with chopped coriander leaves and serve hot with rice or Indian bread.
Best served with
Steamed rice, naan, roti or garlic bread.
