Saag Khumb Spinach And Mushrooms Food

SAAG KHUMB (SPINACH AND MUSHROOMS)

Steps:

• 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.

SAAG ALOO

Steps:

• Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.
• Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.
• Add a splash of water, cover, and cook for 8-10 mins.
• Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.