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Saag khumb

Chef: ianlisle

  • serves 4
  • cook time 30 minutes

This is one of my go-to side dishes whenever I go to an Indian restaurant. It is a variation of saag paneer, using mushrooms instead of cheese. If you prefer a smoother texture, you can purée the spinach with the onion mixture along with a bit of water and add the mushrooms only at the end to reheat them. If you swap out the yogurt for almond greek style yogurt, it's fine for people with dairy or soy allergies too.

From Mon Food Blog.

Ingredients

  • 12=15 - button mushrooms quartered
  • 1/2 tsp - cayenne pepper
  • 1 - chilli finely chopped
  • 1 tbsp - fresh ginger finely chopped
  • 500 grams - frozen spinach thawed, finely chopped, and drained
  • 1 tsp - garam masala
  • 4 cloves - garlic finely chopped
  • 1/2 cup - Greek Yoghurt
  • 2 tsp - ground coriander
  • 1 tsp - ground cumin
  • 1 tsp - kosher salt
  • 3 tbsp - oil
  • 1 medium - onion chopped
  • 1 tsp - turmeric
  • 1 cup - water

Directions

1. Cook the onion, ginger and hot pepper in the oil over medium-high heat until they start to brown. Add the garlic and cook another 45 seconds.

2. Add the mushrooms and stir well. When the mushrooms have started browning, add the spinach, the spices, and the salt.

3. Add the water, reduce the heat to medium-low, cover and cook for 10 minutes. Uncover and continue to cook until all the liquid has evaporated.

4. Off the heat, add the yogurt and stir well to combine. Adjust seasonings and serve at once.

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