SAAG MUSHROOM RECIPES

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.

Steps:

• Boil spinach in a hot water pan then take it out and keep it aside. Heat oil in a pan, add ginger, garlic, green chilies, half of the onions, nutmeg powder, coriander leaves, mint leaves, spinach and switch off the flame to saute it. Then take the above mixture into the blender and blend it into a smooth green paste. Heat some more oil in a pan, add remaining onions, a little salt, saute it till onions are slightly golden in color. To it, also add turmeric powder, ginger garlic paste then saute it. Then add tomatoes, coriander powder, cumin powder, red chili powder and mix thoroughly to cook with a lid on it until the tomatoes are mashed and then add water. Add green paste to the same pan and cook it. Now add mushroom pieces and mix thoroughly to cook it on a slow flame for 2 minutes. Then switch of the flame and serve.