Name: Spinach Mushroom Curry
Prep time: 5 min
Cook time: 15 min
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 2 tbsp olive oil; 3 cloves garlic (minced); 1 onion (chopped); 1 tsp cumin seeds; 3 tomatoes (chopped); 1 jalepeno (quartered); 1 tsp turmeric powder; red chili powder (to taste); 1 tbsp coriander powder; 1 tsp garam masala; salt (to taste); 9 ounces spinach (chopped); 8 ounces mushrooms (sliced); 3/4 cup Water

Spinach Mushroom Curry

By :Subhadra Burugula

Easy delightful Mushroom Spinach curry that is delicious and nutritious. Serve with Rice, Roti or Naan.

Course

Side Dish

Cuisine

Indian

Difficulty

Easy

Browse Category

Side Dishes, Vegan & Vegetarian

Duration

15-30 min

Diet	Dairy Free, Diabetes, Gluten Free, Keto, Low Fat, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Mushrooms, Spinach

Prep Time

5 minutes

Cook Time

15 minutes

Servings

4-5 servings

Ingredients

2 tbsp olive oil
3 cloves garlic minced
1 onion chopped
1 tsp cumin seeds
3 tomatoes chopped
1 jalepeno quartered
1 tsp turmeric powder
red chili powder to taste
1 tbsp coriander powder
1 tsp garam masala
salt to taste
9 ounces spinach chopped
8 ounces mushrooms sliced
3/4 cup Water

Course

Side Dish

Cuisine

Indian

Difficulty

Easy

Browse Category

Side Dishes, Vegan & Vegetarian

Duration

15-30 min

Diet	Dairy Free, Diabetes, Gluten Free, Keto, Low Fat, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Mushrooms, Spinach

Prep Time

5 minutes

Cook Time

15 minutes

Servings

4-5 servings

Ingredients

2 tbsp olive oil
3 cloves garlic minced
1 onion chopped
1 tsp cumin seeds
3 tomatoes chopped
1 jalepeno quartered
1 tsp turmeric powder
red chili powder to taste
1 tbsp coriander powder
1 tsp garam masala
salt to taste
9 ounces spinach chopped
8 ounces mushrooms sliced
3/4 cup Water

Instructions

Put Instant pot on Saute mode high. Add oil and let it get hot.
Add cumin seeds, fry and add garlic. Once garlic is fried well add onions and Jalapeno and saute them for 2 to 3 minutes.
Add Tomatoes and fry till mushy, then add spice powders, fry for 1 minute.
Add spinach, mushrooms, salt and water. Mix well.
Turn off saute mode and put manual mode high 3 minutes , keep vent to sealing mode.
Do quick release or natural pressure release, I did Natural pressure release after 10 mins.
If it is runny, put on saute mode again and keep stirring occasionally till desired consistency is reached. Serve hot.

Recipe Notes

If you don’t have coriander powder or garam masala, you can use curry powder.

http://www.subbucooks.com

Subhadra Burugula

Social media: https://www.facebook.com/subbucooks/ https://www.instagram.com/subbucooks/ http://www.youtube.com/c/subbucooks Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.