Saag Khumb for 2 (Indian Spinach and Mushrooms)
Created by Sue on March 16, 2013
- Servings: 2
- Prep Time: 10m
- Cook Time: 35m
- Recipe #8644
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 to 2 tablespoon ghee (or 1 -2 tablespoon clarified butter)
How to Make
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Step 1: Place ginger, garlic and chile into food processor or blender with 1/4 cup water and puree.
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Step 2: Heat 1-2 tablespoons ghee in a large skillet over medium heat; add mushrooms and saute until tender, about 5-10 minutes.
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Step 3: Add puree and saute, stirring for 30 seconds-1 minute or until fragrant.
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Step 4: Add spinach to pan and season to taste with salt, cooking for an additional minute.
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Step 5: Reduce heat to medium-low, cover, and cook, stirring occasionally, until spinach is soft (10-15 minutes).
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Step 6: Stir in garam masala, cayenne, cream, and a small amount of water if needed (to adjust consistency).
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Step 7: Cover and simmer 5-10 minutes.
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Step 8: Serve garnished with chopped cilantro (coriander), if desired, along with freshly steamed rice.