Prep 15 mins
Cook 35 mins
- 10 ounces frozen spinach, thawed, drained, finely chopped
- 8 ounces cremini mushrooms, sliced
- 1 inch piece gingerroot, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 1 serrano chili, stemmed, seeded, chopped
- salt (to taste)
- 1⁄2 teaspoon garam masala
- 1⁄8 teaspoon cayenne pepper
- 6 tablespoons heavy cream
- 1 -2 tablespoon ghee or 1 -2 tablespoon clarified butter
- Place ginger, garlic and chile into food processor or blender with 1/4 cup water and puree.
- Heat 1-2 tablespoons ghee in a large skillet over medium heat; add mushrooms and saute until tender, about 5-10 minutes.
- Add puree and saute, stirring for 30 seconds-1 minute or until fragrant.
- Add spinach to pan and season to taste with salt, cooking for an additional minute.
- Reduce heat to medium-low, cover, and cook, stirring occasionally, until spinach is soft (10-15 minutes).
- Stir in garam masala, cayenne, cream, and a small amount of water if needed (to adjust consistency).
- Cover and simmer 5-10 minutes.
- Serve garnished with chopped cilantro (coriander), if desired, along with freshly steamed rice.
This was yummy. I 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.
Yum. Turned out better than the "real thing" from restaurants! We added a few cubes of cheese (fetta as we couldn't find ricotta). Also I prefer to add the spice earlier so fried the mushrooms in the cayenne.
This was delicious! My DH had requested this and said it tasted just like what you would get at an Indian restaurant - he was raving about it. I liked the hint of hot spice in it - not too much, just enough. Thanks for posting :)