Saag Khumb (Spinach and Mushrooms)

Total Time
50mins
Prep
15 mins
Cook
35 mins

Bill's recipe.

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Ingredients

Nutrition

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.
Most Helpful

5 5

This was yummy. I used organic spinach, organic brown mushrooms, organic ginger root, organic local garlic, a little cayenne pepper powder instead of the full amount and Serrano chilli, fine grey sea salt, no garam marsala since I didn't have any and it tasted delicious already, no heavy cream (avoid dairy), and organic ghee.

5 5

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.

5 5

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 :)