Saag Khumb (Spinach and Mushrooms) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Bill's recipe. Ingredients:
10 ounces frozen spinach, thawed, drained, finely chopped |
8 ounces cremini mushrooms, sliced |
1 inch piece gingerroot, peeled and chopped |
4 garlic cloves, peeled and chopped |
1 serrano chili, stemmed, seeded, chopped |
salt (to taste) |
1/2 teaspoon garam masala |
1/8 teaspoon cayenne pepper |
6 tablespoons heavy cream |
1 -2 tablespoon ghee or 1 -2 tablespoon clarified butter |
Directions:
1. Place ginger, garlic and chile into food processor or blender with 1/4 cup water and puree.
2. Heat 1-2 tablespoons ghee in a large skillet over medium heat; add mushrooms and saute until tender, about 5-10 minutes.
3. Add puree and saute, stirring for 30 seconds-1 minute or until fragrant.
4. Add spinach to pan and season to taste with salt, cooking for an additional minute.
5. Reduce heat to medium-low, cover, and cook, stirring occasionally, until spinach is soft (10-15 minutes).
6. Stir in garam masala, cayenne, cream, and a small amount of water if needed (to adjust consistency).
7. Cover and simmer 5-10 minutes.
8. Serve garnished with chopped cilantro (coriander), if desired, along with freshly steamed rice.
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