Saag Khumb for 2 (Indian Spinach and Mushrooms)
March 16, 2013
"Bill's recipe. We love saag/palak curries and he has a few different ways of making it."
- 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
Place ginger, garlic and chile into food processor or blender with 1/4 cup water and puree.
Heat 1-2 tablespoons ghee in a large skillet over medium heat; add mushrooms and saute until tender, about 5-10 minutes.
Add puree and saute, stirring for 30 seconds-1 minute or until fragrant.
Add spinach to pan and season to taste with salt, cooking for an additional minute.
Reduce heat to medium-low, cover, and cook, stirring occasionally, until spinach is soft (10-15 minutes).
Stir in garam masala, cayenne, cream, and a small amount of water if needed (to adjust consistency).
Cover and simmer 5-10 minutes.
Serve garnished with chopped cilantro (coriander), if desired, along with freshly steamed rice.
Tips & Variations
No special items needed.