Prep 10 mins
Cook 30 mins
I adapted this from a recipe on www.manjulaskitchen.com. I reduced the oil, and instead of peas, used leafy greens. You could change the greens as you wish. I'm trying to eat more leafy greens like swiss chard, hence the idea. I must admit though, as much as I want to, I really don't care for swiss chard on its own in this - it just plays too big a role. So I've only listed spinach, you can sub in as you choose (recommend up to 1 cup of the spinach could be subbed). The recipe was also altered by adding a few extra spices and some liquid to give it a little gravy. It makes enough for 2 as a side dish, or for 1 as a generous main. I served with roti and some tofu on the side, "Bacon With a Vegan!" today. Provided you have these spices on hand, it's a pretty quick recipe and open to subs.
- 1⁄2 teaspoon coconut oil (sub any light oil)
- 1 teaspoon cumin seed, whole
- 1 teaspoon mustard seeds, whole
- 1⁄2 teaspoon turmeric, ground
- 1 tomatoes, diced
- 1 teaspoon fresh ginger, minced
- 1⁄4 teaspoon sea salt
- 2 teaspoons coriander, ground
- 1⁄2 teaspoon chili powder (or sub 1 fresh chili if you choose...this is of course entirely to taste)
- 1 cup mushroom, sliced
- 2 cups spinach, chopped (or as mentioned in description, sub about 1 cup with another leafy green)
- 1 garlic clove
- 1 tablespoon fenugreek leaves, dried (aka kasoori methi)
- 4 tablespoons water
- Heat the oil in a medium saute pan, to medium heat. Have your tomato chopped and ready to go.
- Once your oil is hot, add in the whole cumin seeds and leave them for a minute until they just start to sizzle. Add in the mustard seeds and before long they will start to pop. Give it about 30 seconds, watching the spices don't burn and then add in the tomatoes. It will sizzle and spatter a bit so put an apron on!
- Let that mingle together in the pan for a few minutes then add in the ginger, salt, coriander and chili powder. Turn the heat down a bit and leave that to marry while you chop the mushrooms. Watching the pan isn't getting to dry or burnt -- if so, add in a splash of water.
- Add in the sliced mushrooms, mix well and let the mushrooms cook for about 5 minutes - giving you time to chop up the spinach.
- Add in the spinach, let it wilt for a few minutes and then add the garlic, fenugreek and finally about 2 tbsp of water. Mix well, and add a few more tbsp of water if you choose. Check seasoning and you're done.
Made with beet greens, came out great.
Nice! Love the healthiness of this dish. I do wonder why the other two reviewers didn't post anything about how much tomatoes are to be used? I did use 1/2 cup of diced tomatoes.I did saute the garlic along the with the ginger. And yes I did use the Methi leaves. Made for the ZWT #8 Lively lemon Lovelies. Namaste
Very good! I used Canola oil instead of coconut, and since I've no fenugreek leaves, I substituted in curry leaves. Otherwise the same, with a 50-50 split between spinach (New Zealand style) and Swiss chard. As per an Indian cooking class I recently took, I removed the stems from the mushrooms before cooking this. I used chili powder; next time I may try to go slightly hotter in that department, perhaps with a fresh serreno chili pepper. I think a nice saffron rice would make a great complement. Recipe made for the August 2010 Veggie Swap.