Mushroom And Spinach Korma Food

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
• Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

SPINACH AND MUSHROOM KORMA

Steps:

• Blend or process nuts until finely ground.
• Heat ghee in a large saucepan and cook onion, garlic and ginger, stirring until onions soften.
• Add nuts, seeds and paste and cook stirring until fragrant.
• Add cream and mushrooms, simmer covered for 15 minutes.
• Add spinach and cook stirring until wilted.
• Serve curry with yoghurt.