SPINACH AND MUSHROOM CURRY :) 1kg fresh leaf spinach 150ml oil spices 1 teaspoon fenugreek seeds; 1 teaspoon brown mustard seeds; ¼ teaspoon asefetida; 1½ teaspoons turmeric; 2-4 teaspoons ground coriander; ½ teaspoon ground cumin; 1 teaspoon garam masala 370g button mushrooms, cleaned and halved 2 medium tomatoes, roughly chopped 1 handful fresh coriander, finely chopped1¼ teaspoons salt For the masala: 3-6 fresh green chillies, seeds left in (I only used three and it was spicy enough for me) 3-6 cloves of garlic 5cm root ginger, peeled and roughly chopped pinch of salt 1. Rinse and trim the spinach, then cut into 1cm-wide strips 2. When you’re ready to cook, crush the chillies, garlic and ginger together with a pinch of salt using a pestle and mortar or blender, to make a fine masala paste. 3. Heat the oil in a large pan for 1 minute over a medium heat, then add the fenugreek seeds and mustard seeks. When the mustard seeds start to pop (I loved that bit!), stir in the asafetida and mushrooms. Cook uncovered for 2 minutes or so, gently stirring, then mix in the masala paste, tomatoes, salt, turmeric, ground coriander, ground cumin, garam masala and chopped coriander. 4. Stir over a medium heat for a couple of minutes, then add the spinach. The chopped leaves will be bulky, so you may need to do this in several stages. Increase the heat to high and cook uncovered for 6 minutes or so, until the water released by the spinach and mushrooms has evaporated. 5. Remove from the heat and leave to rest, uncovered, for at least 10 minutes to allow the flavors to infuse. Gently reheat over a low heat.
Posted on: Tue, 13 Jan 2015 04:46:01 +0000
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