Saag Khumb (Spinach and Mushrooms)

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 clarified butter

Directions

1. 1

   Place ginger, garlic and chile into food processor or blender with 1/4 cup water and puree.

2. 2

   Heat 1-2 tablespoons ghee in a large skillet over medium heat; add mushrooms and saute until tender, about 5-10 minutes.

3. 3

   Add puree and saute, stirring for 30 seconds-1 minute or until fragrant.

4. 4

   Add spinach to pan and season to taste with salt, cooking for an additional minute.

5. 5

   Reduce heat to medium-low, cover, and cook, stirring occasionally, until spinach is soft (10-15 minutes).

6. 6

   Stir in garam masala, cayenne, cream, and a small amount of water if needed (to adjust consistency).

7. 7

   Cover and simmer 5-10 minutes.

8. 8

   Serve garnished with chopped cilantro (coriander), if desired, along with freshly steamed rice.