Spinach, mushroom and cashew curry

Well I’m feeling mighty pleased with myself today having come up with what I feel is a tasty combination. I hope you like it too. The cashews only work if they are crunchy so add those at the last-minute.


  • 50-60 g whole cashew nuts lightly dry roasted until golden in a frying pan. Allow to cool completely (kaju)
  • 2 tbs ground nut oil (tel)
  • 1 tsp black mustard seeds and a few fenugreek seeds (rai, methi)
  • 1 stick cinnamon (tuj)
  • 1 small onion diced finely (dhungri)
  • 2 cloves garlic minced (lasun)
  • 5 small new potatoes cut into 1/2 cm cubes (bateta / aloo)
  • 250g chestnut mushrooms – wipe clean and slice thickly
  • 1/2 tsp salt – or to taste (nimak)
  • 1/2 tsp chili powder (lal murcha)
  • 1/4 tsp turmeric (hurder)
  • 1/2 tsp cumin coriander powder (dhana jeeru)
  • 1 tsp dark soy sauce
  • 400g fresh baby spinach (palak)


  • Heat the oil in a large heavy bottom pan over a medium heat
  • Add the cinnamon and mustard/fenugreek seeds.
  • Once the seeds start to splutter add the onion and cook until they start to brown
  • Add the chili and garlic. Cook for another 2 minutes
  • Throw in the mushroom, potato and spices and soy sauce. Stir well and cook until the potato starts to soften (about 5 minutes)
  • Add the spinach and cook until wilted, stirring occasionally to prevent sticking. Do not add any water as both spinach and mushroom have plenty
  • When it is cooked, turn off the heat and add in the cashew nuts.
  • Serve immediately with freshly cooked basmati rice.