Ingredients
-
10
-
8
-
1
-
4
-
1
-
-
1/2
-
1/8
-
6
-
1 - 2
-
-
-
-
-
Directions
Saag Khumb (Spinach and Mushrooms),Bill’s recipe.,This was yummy. 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.,This was yummy. 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.
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Steps
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1
Done
|
Place Ginger, Garlic and Chile Into Food Processor or Blender With 1/4 Cup Water and Puree. |
|
2
Done
|
Heat 1-2 Tablespoons Ghee in a Large Skillet Over Medium Heat; Add Mushrooms and Saute Until Tender, About 5-10 Minutes. |
|
3
Done
|
Add Puree and Saute, Stirring For 30 Seconds-1 Minute or Until Fragrant. |
|
4
Done
|
Add Spinach to Pan and Season to Taste With Salt, Cooking For an Additional Minute. |
|
5
Done
|
Reduce Heat to Medium-Low, Cover, and Cook, Stirring Occasionally, Until Spinach Is Soft (10-15 Minutes). |
|
6
Done
|
Stir in Garam Masala, Cayenne, Cream, and a Small Amount of Water If Needed (to Adjust Consistency). |
|
7
Done
|
Cover and Simmer 5-10 Minutes. |
|
8
Done
|
Serve Garnished With Chopped Cilantro (coriander), If Desired, Along With Freshly Steamed Rice. |
