Saag Khumb (Spinach And Mushrooms) - cooking recipe

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 1 -2 tablespoon clarified butter

Preparation

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.