Spinach Mushroom Curry

By: Subhadra Burugula

Spinach Mushroom Curry
cuisine icon Cuisine
Indian
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Diabetes, Gluten Free, Keto, Low Fat, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["If you don’t have coriander powder or garam masala, you can use curry powder."]
cuisine icon Keywords
15-30 min, 4-5 servings, contributed, cook 15 min, coriander powder, cumin seeds, dairy free, diabetes, easy, garam masala, garlic, gluten free, indian, jalepeno, keto, low fat, mushrooms, olive oil, onion, plant-based, prep 5 min, pressure cook, red chili powder, salt, sauté, side dish, spinach, Subhadra Burugula, tomatoes, turmeric powder, vegan, vegetarian, water

prep icon Prep Time
5 min
cook icon Cook Time
15 min

serving icon Servings
4-5 servings
Ingredients
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1 onion
  • 1 tsp cumin seeds
  • 3 tomatoes
  • 1 jalepeno
  • 1 tsp turmeric powder
  • red chili powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • salt
  • 9 ounces spinach
  • 8 ounces mushrooms
  • 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.
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