Ingredients for Saag Khumb Spinach And Mushrooms
- Frozen Spinach
- Cremini Mushrooms
- Gingerroot
- Garlic Cloves
- Serrano Chili
- 1 teaspoon salt (or to taste)
- 1 teaspoon garam masala
- Cayenne Pepper
- Heavy Cream
- 1-2 tablespoons ghee (or vegetable oil)
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How to Make Saag Khumb Spinach And Mushrooms
- Puree 1 inch ginger, 2 cloves garlic, and 1-2 green chilies with 1/4 cup water in a food processor or blender until smooth.
- Heat 1-2 tablespoons ghee (or vegetable oil) in a large skillet or pan over medium heat.
- Add 1 pound cremini mushrooms, sliced, and sauté until tender and lightly browned, about 5-10 minutes.
- Add the ginger-garlic-chili puree and sauté, stirring constantly, for 30 seconds to 1 minute, until fragrant.
- Add 10 ounces fresh spinach, roughly chopped, and season generously with salt (about 1 teaspoon or to taste). Cook for 1-2 minutes, until spinach begins to wilt.
- Reduce heat to medium-low, cover the pan, and cook, stirring occasionally, for 5-7 minutes, or until the spinach is completely wilted and tender.
- Stir in 1 teaspoon garam masala, 1/4 teaspoon cayenne pepper (or to taste), and 1/4 cup heavy cream (or coconut cream for a vegan option). Add a splash of water if needed to adjust consistency.
- Cover and simmer for another 5-10 minutes to allow the flavors to meld.
- Garnish with 2 tablespoons chopped fresh cilantro and serve hot with freshly steamed rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
14g
Fat
74g
Carbs
4g
