Ingredients
-
2
-
8 - 10
-
1
-
1
-
2
-
3
-
1 1/2
-
2
-
2
-
1
-
-
-
-
-
Directions
Mushrooms With Creamed Spinach and Spices (Khumb Jahanara),Named after a Moghul empress, this is a dish fit for royalty. Even if you don’t like spinach, you’ll probably enjoy this. Use the low end of the chile powder recommended range for a barely discernible level of heat, reducing the burn even further (for pansies like myself) by using Kashmiri chile powder.,Named after a Moghul empress, this is a dish fit for royalty. Even if you don’t like spinach, you’ll probably enjoy this. Use the low end of the chile powder recommended range for a barely discernible level of heat, reducing the burn even further (for pansies like myself) by using Kashmiri chile powder.
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Steps
|
1
Done
|
Heat Oil in a 6-8 Quart Sauce Pot. When Hot, Add Garlic, Green Chile and Ginger. Saute For About 30 Seconds. |
|
2
Done
|
Add Onions and Saute Over Medium-High to High Heat For 10 to 12 Minutes or Until Translucent. |
|
3
Done
|
Add Chopped Tomatoes, Salt and All the Spices. Cook For About 5 Minutes. |
|
4
Done
|
Add Chopped Spinach; Stir and Cook Until All the Spinach Is Wilted, About 5 Minutes. |
|
5
Done
|
Reduce to Medium Heat, Partially Cover and Cook For 5 Minutes. |
|
6
Done
|
Transfer to a Food Processor and Grind the Mixture. Transfer Back to Pot. |
|
7
Done
|
Add Chickpea Flour, Mixing Thoroughly With a Whisk to Make Sure the Flour Does not Become Lumpy. |
|
8
Done
|
Add Mushrooms. Partially Cover and Cook Another 10 Minutes. |
|
9
Done
|
If It Looks Too Thick For Your Liking, Add Up to 1/2 a Cup of Hot Water, a Little at a Time, Until It Reaches Your Consistency Preference. This Step Is Optional. |
|
10
Done
|
Add Whipping Cream and Ground Cashews. Mix Thoroughly and Then Remove from Heat. |
