Spinach And Mushroom Korma - cooking recipe

Ingredients

1/3 cup roasted unsalted cashews
1 tablespoon ghee
1 (200 g) brown onions (thinly sliced)
2 garlic cloves (crushed or minced)
20 g ginger (4cm piece, grated)
2 teaspoons kalonji, seeds (nigella could be a substitute)
1/2 cup korma paste
2/3 cup cream
400 g swiss brown mushrooms
500 g spinach (trimmed and chopped coarsely)
1/3 cup yoghurt

Preparation

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.