Prep 10 mins
Cook 30 mins
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.
- 2 tablespoons oil
- 8 -10 medium garlic cloves, chopped
- 1 green chili pepper, chopped (remove stems and seeds to reduce heat) (optional)
- 1 inch fresh ginger, peeled and chopped
- 2 medium onions, chopped
- 3 medium tomatoes, chopped (I used romas)
- 1 1⁄2 teaspoons salt (to taste)
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1⁄2-2 teaspoon hot chili pepper
- 4 cups fresh spinach, chopped
- 3 tablespoons chickpea flour (besan flour)
- 3⁄4 lb shiitake mushroom, stems removed and cut in 1/4-inch slices
- 1⁄2 cup whipping cream
- 1⁄2 cup ground cashews
- Heat oil in a 6-8 quart sauce pot. When hot, add garlic, green chile and ginger. Saute for about 30 seconds.
- Add onions and saute over medium-high to high heat for 10 to 12 minutes or until translucent.
- Add chopped tomatoes, salt and all the spices. Cook for about 5 minutes.
- Add chopped spinach; stir and cook until all the spinach is wilted, about 5 minutes.
- Reduce to medium heat, partially cover and cook for 5 minutes.
- Transfer to a food processor and grind the mixture. Transfer back to pot.
- Add chickpea flour, mixing thoroughly with a whisk to make sure the flour does not become lumpy.
- Add mushrooms. Partially cover and cook another 10 minutes.
- 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.
- Add whipping cream and ground cashews. Mix thoroughly and then remove from heat.