Saag Khumb (Spinach and Mushrooms)

Sue Lau's Note:

Bill's recipe.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 2

• 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)
• ½ 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.

Reviews

[Chef #1505642]

Yum. Turned out better than the "real thing" from restaurants! We added a few cubes of cheese (fetta as we couldn't find ricotta). Also I prefer to add the spice earlier so fried the mushrooms in the cayenne.

[packeyes]

This was delicious! My DH had requested this and said it tasted just like what you would get at an Indian restaurant - he was raving about it. I liked the hint of hot spice in it - not too much, just enough. Thanks for posting :)