Saag Khumb (Spinach And Mushrooms)

• 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

1. Place ginger, garlic and chile into food processor or blender with 1/4 cup water and puree.
2. Heat 1-2 tablespoons ghee in a large skillet over medium heat; add mushrooms and saute until tender, about 5-10 minutes.
3. Add puree and saute, stirring for 30 seconds-1 minute or until fragrant.
4. Add spinach to pan and season to taste with salt, cooking for an additional minute.
5. Reduce heat to medium-low, cover, and cook, stirring occasionally, until spinach is soft (10-15 minutes).
6. Stir in garam masala, cayenne, cream, and a small amount of water if needed (to adjust consistency).
7. Cover and simmer 5-10 minutes.
8. Serve garnished with chopped cilantro (coriander), if desired, along with freshly steamed rice.

frozen spinach, cremini mushrooms, gingerroot, garlic, serrano chili, salt, garam masala, cayenne pepper, heavy cream, ghee

Taken from www.food.com/recipe/saag-khumb-spinach-and-mushrooms-303706 (may not work)