Spinach and Mushroom Korma

Name: Spinach and Mushroom Korma
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 0.333 cup roasted unsalted cashews; 1 tbsp ghee; 1 brown onions (200 g); 2 garlic cloves; 20 g ginger; 2 tsp kalonji; 0.5 cup korma paste; 0.667 cup cream; 400 g swiss brown mushrooms; 500 g spinach; 0.333 cup yoghurt

Spinach, cashews and swiss brown mushrooms come together in this South Asian korma, fragrant with ginger and kalonji and simmered on the stove.

40 min · Serves 4 · Easy

Method

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Time: Prep 15 min · Cook 25 min · 40 min total
Difficulty: easy

1
Blend or process nuts until finely ground. Heat ghee in a large saucepan and cook onion, garlic and ginger, stirring until onions soften.
2
Add nuts, seeds and paste and cook stirring until fragrant. Add cream and mushrooms, simmer covered for 15 minutes.
15 min
3
Add spinach and cook stirring until wilted. Serve curry with yoghurt.