Saag Mushrooms Curry Recipes

SAAG KHUMB (SPINACH AND MUSHROOMS)

Saag Khumb (Spinach and Mushrooms) image

Make and share this Saag Khumb (Spinach and Mushrooms) recipe from Food.com.

Provided by PalatablePastime

Categories Spinach

Time 50m

Yield 2 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 295, Fat 24.4, SaturatedFat 14.8, Cholesterol 78, Sodium 141, Carbohydrate 14.9, Fiber 5.8, Sugar 3.5, Protein 10.4

INDIAN SAAG

Indian Saag image

Indian saag is a curry of cooked mustard or similar 'bitter' greens (kale, collards, turnip greens), and spinach or similar mild greens (chard, bok choy, beet greens). Any combination of greens works! Use more spices and peppers for hot saag, or less for mild.

Provided by VALONE

Categories Side Dish Vegetables Greens

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

½ cup butter
2 teaspoons cumin seed
1 green chile pepper, seeded and diced
2 cloves garlic, chopped
2 tablespoons ground turmeric
1 pound chopped fresh mustard greens
1 pound chopped fresh spinach
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt

Steps:

In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 7.6 g, Cholesterol 40.7 mg, Fat 16.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 9.9 g, Sodium 565 mg, Sugar 0.9 g

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