Mushrooms With Creamed Spinach and Spices (Khumb Jahanara)

Ingredients

• 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

Directions

1. 1

   Heat oil in a 6-8 quart sauce pot. When hot, add garlic, green chile and ginger. Saute for about 30 seconds.

2. 2

   Add onions and saute over medium-high to high heat for 10 to 12 minutes or until translucent.

3. 3

   Add chopped tomatoes, salt and all the spices. Cook for about 5 minutes.

4. 4

   Add chopped spinach; stir and cook until all the spinach is wilted, about 5 minutes.

5. 5

   Reduce to medium heat, partially cover and cook for 5 minutes.

6. 6

   Transfer to a food processor and grind the mixture. Transfer back to pot.

7. 7

   Add chickpea flour, mixing thoroughly with a whisk to make sure the flour does not become lumpy.

8. 8

   Add mushrooms. Partially cover and cook another 10 minutes.

9. 9

   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.

10. 10

    Add whipping cream and ground cashews. Mix thoroughly and then remove from heat.