Saag Khumb for 2 (Indian Spinach and Mushrooms)

2
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"Bill's recipe. We love saag/palak curries and he has a few different ways of making it."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (323.6 g)
  • Calories 751.3
  • Total Fat - 21.5 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 66.5 mg
  • Sodium - 1477.6 mg
  • Total Carbohydrate - 115 g
  • Dietary Fiber - 19.4 g
  • Sugars - 8.9 g
  • Protein - 23.7 g
  • Calcium - 205.3 mg
  • Iron - 3.7 mg
  • Vitamin C - 16.6 mg
  • Thiamin - 0.6 mg

Step 1

Place ginger, garlic and chile into food processor or blender with 1/4 cup water and puree.

Step 2

Heat 1-2 tablespoons ghee in a large skillet over medium heat; add mushrooms and saute until tender, about 5-10 minutes.

Step 3

Add puree and saute, stirring for 30 seconds-1 minute or until fragrant.

Step 4

Add spinach to pan and season to taste with salt, cooking for an additional minute.

Step 5

Reduce heat to medium-low, cover, and cook, stirring occasionally, until spinach is soft (10-15 minutes).

Step 6

Stir in garam masala, cayenne, cream, and a small amount of water if needed (to adjust consistency).

Step 7

Cover and simmer 5-10 minutes.

Step 8

Serve garnished with chopped cilantro (coriander), if desired, along with freshly steamed rice.

Tips & Variations


No special items needed.

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