Saag Khumb

Indian spinach and mushroom curry

Peter Flynn

This makes a great curry in its own right, but it’s also good as a side-dish with other Indian food.

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Serves 2. Prep time: 20 minutes. Cooking time: 10 minutes.

Ingredients

  • 4 tbsp vegetable oil
  • 250 g mushrooms | chopped or sliced
  • 1 medium red onion | finely sliced
  • 5 cloves garlic | finely chopped
  • 1 medium chili | chopped
  • 1 big thumb ginger | finely chopped
  • 3 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
  • 1 tsp salt (see tip)
  • 400 ml water
  • 100 g baby leaf spinach [400g frozen spinach, thawed and squeezed dry]
  • 200 g yoghurt

Modified fairly heavily from Daniel Boivin’s version to accommodate Irish quantities and tastes.

Method

  1. Heat half the oil in a wide pan.

  2. Chop or slice the mushrooms fairly coarsely and add to the oil. Toss to coat, then turn down the heat and cook under a lid for 10 minutes until the juices have evaporated and the mushrooms have started to brown.

  3. In another pan, heat the remaining oil and fry the onion gently until it starts to caramelise, then add the garlic, chili, and ginger.

  4. Add the garam masala, turmeric, cayenne pepper, and salt to the mushrooms and mix well, then add the water and the onion mixture and cook until most of the water has evaporated.

  5. Add the spinach and mix well in.

Serving

  • Stir in the yoghurt before serving.

Any timings underlined in red are in addition to the preparation time (eg waiting time)

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