Recipe: Saag Kukuramuttā

Creamed Spinach and Mushrooms!

Probably because I'm the lamest person you could ever meet, a few years ago I gave myself the moniker of "Popeye" due to my tendency to become extremely ill tempered if I can't have spinach every day. (I really, really like spinach.) So some of my favorite dishes to order/make/CONSUME contain this green vitamin packed ambrosia. Saag Paneer is a DELICIOUS Indian dish that could be compared to creamed spinach in western cuisine. I found a great recipe for it from Aarti Sequeria, but in my usual sensitive tummy fashion, was a bit uncertain about eating that much cheese.... So I decided to try mushrooms given their similarly springy mouth feel and somewhat creamy flavor. (also who doesn't love spinach & mushrooms. One of my all time favorite combos ever.) I used plain old white button and, don't get me wrong, they are great for this, but I also think King Oyster aka French Trumpets would be REALLY good, the market was just out of them today (next time.) You'll also notice my usual slight alterations as regards oil and salt proportions... If you want to, def try with the paneer, I think if I were making this for a party or potluck, I would use cheese, especially one as easy to make as paneer, but for a dish that I'll eat with my lunch all week, mushrooms were the better option = happier me in the long run. Conversely if you're vegan, stick with the mushrooms and try a plain coconut yogurt added at the end and this dish becomes totally vegan. Easy peasy.

Ingredients:

1 tsp ground turmeric

1/8 tsp cayenne pepper

1/2 tsp salt (+ a bit to taste)

2 tbsp plus 1 tbsp organic unrefined coconut oil

10-12 oz mushrooms quartered and then halved (the closest to a cube shape you can get) 

1 (16-ounce package) organic frozen chopped spinach

1 medium white onion, minced

1 1/2" ginger, peeled and minced

4 cloves garlic, minced

1  serrano chile, seeded, minced

1/2 tsp garam masala*

2 tsp ground coriander

1 tsp ground cumin

1/2 cup plain organic yogurt, whisked smooth

1/2 cup water (have more handy during cooking if needed)

Directions:

Note: This recipe gets worlds easier and faster if you have a food processor. As the consistency is mushy, not having to mince by hand is a gigantic time saver. Also if your mushrooms have been in the fridge bring them to room temp first, otherwise they'll harden the oil and won't marinate properly.

1. Chop mushrooms, set aside. In a large bowl mix turmeric, cayenne, and 2 tbsp melted oil. Then stir in the mushrooms evenly coating them, and set all aside to marinate. 

2. Prep work time. Get out your food processor and two large bowls. Into one bowl put frozen spinach and microwave until thawed. About 3-5 min depending on how strong your microwave is. Then empty into food processor and mince.  Pour back into bowl and set aside.

3. Rough chop onion into processor friendly chunks, mince in processor. Empty into second bowl. Set aside.

4. Peel garlic and ginger, seed chile. Food process. Put in same bowl as onion. (If you have a nice big food processor go ahead and combine 3 & 4.)

5. In a tiny bowl or cup mix cumin, garam masala, and coriander. Set aside.

6. Get out a large sauté pan and over medium heat pour your mushrooms. Spread them evenly so that they're only a single layer deep and cook 2 min. Toss and continue to cook 2 min on other side. Remove from pan and set on plate. 

7. Melt 1 tbsp coconut oil in the hot pan and then add onion, garlic, and chile mixture. Slow sauté over medium heat for about 15 min. Stir occasionally so that it cooks evenly but doesn't scorch. Look for a buttery toffee color to form but not brown. Add a bit of water if needs be to keep from scorching. Should smell like cooked onions and garlic rather than raw when they're finished.

8. Add premixed spices and a little water if you haven't yet. Cook for 3-5 min just until the spices have opened and unified in flavor. 

9. Add Spinach, half cup water, and a bit more salt to taste. Mix thoroughly with spice/onion base. Cook for another 3-5 min.

10. Remove from heat. Slowly mix in yogurt. Then, with a slotted spoon, add mushrooms into spinach mixture. --The key here is not to get a ton of the mushroom broth that these delicious fungi have been releasing while you've been cooking. It makes our finished dish a bit too runny. You may feel free to hold onto it however. It is extremely yummy. I'm gonna use mine like a sauce for my steamed veggies tonight. ;) 

11. Return to medium heat and cover. Cook for another 5 min. 

ENJOY!

*Garam Masala

1 tbsp ground cloves

1 tbsp ground cinnamon

2 tsp ground cardamom

1 tsp fine ground black pepper

good pinch ground cumin

BKBTY