Saag Khumb (Spinach and Mushrooms)

Bill's recipe.

• Ready In: 50 mins
• Serves: 2

Ingredients

• 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

Directions

1. Place ginger, garlic and chile into food processor or blender with 1/4 cup water and puree.
2. Heat 1-2 tablespoons ghee in a large skillet over medium heat; add mushrooms and saute until tender, about 5-10 minutes.
3. Add puree and saute, stirring for 30 seconds-1 minute or until fragrant.
4. Add spinach to pan and season to taste with salt, cooking for an additional minute.
5. Reduce heat to medium-low, cover, and cook, stirring occasionally, until spinach is soft (10-15 minutes).
6. Stir in garam masala, cayenne, cream, and a small amount of water if needed (to adjust consistency).
7. Cover and simmer 5-10 minutes.
8. Serve garnished with chopped cilantro (coriander), if desired, along with freshly steamed rice.