Creamy Spinach and Mushroom Curry

This is the kind of curry I make when the fridge has spinach that needs using and a box of mushrooms going soft at the edges. Palak mushroom sabzi is a North Indian home dish, and the trick that sets it apart is the purée. Spinach is blended smooth before it goes into the pan, so the sauce turns a deep, even green and clings to every cube of mushroom instead of sitting on top like a salad.

A word about mushrooms, since they carry so much of the texture here. Most common button and cremini mushrooms are mostly water, and they shrink a lot when they hit a hot pan. If you cut them into even cubes, they cook at the same pace and you get bites that are tender rather than rubbery. Give them the full minute or two in the onion and tomato base before the spinach goes in. That short sauté lets them take on some colour and flavour from the spices, which makes a real difference to the finished sabzi.

When you blanch the spinach, don't skip the cold water rinse. It stops the leaves cooking further and keeps the colour bright. I squeeze the leaves a little before blending so the purée isn't watery, which keeps the sabzi thick enough to scoop with bread. If it looks loose at the end, let it bubble for a minute longer and it will tighten up.

Leftovers keep well for two or three days in a sealed container in the fridge. The flavours settle overnight, and the mushrooms soak up more of the spice. Reheat it gently with a splash of water, because spinach sauces can catch on the base of the pan. I have also stirred leftovers into a bowl of plain cooked brown rice with a squeeze of lemon, which makes a quick lunch. If you are planning a lighter lunch to go with it, Fenugreek Leaves and Moong Dal Salad is a fresh, protein-rich option.

For a relaxed meal, serve this with the tandoori roti it's made for, or with a small bowl of plain dal and some sliced cucumber and onion on the side. Cool yogurt is lovely too, and it softens the warmth of the green chilli. If you want something lighter alongside, a bowl of Silky Green Spinach Soup makes a gentle starter, and a crisp Crunchy Cucumber Pineapple and Spinach Salad brings some fresh crunch to the table.