Saag Khumb (Mushroom Saag) is a modern British Indian Restaurant (BIR) recipe for a classic lightly-curried dish of mushrooms and spinach typically served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Saag (Saag Khumb).
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This is the classic British Indian Restaurant (BIR) recipe for the accompaniment Saag Khumb, also called Saag Mushroom, a vegetarian dish of mushrooms and spinach in a lightly-spiced base curry sauce. This restaurant recipe is based on a Punjabi original.
Ingredients:
2 tbso ghee
2 garlic cloves, sliced
2 red chillies
600g (1 1/3 lb) mushrooms, washed and sliced
160g (2/3 cup) Base Curry Sauce (base curry sauce or Indian restaurant curry base)
small handful coriander (cilantro), chopped
200g (7 oz) spinach, chopped
salt, to taste
For the Spice Mix:
1 tsp garam masala
1 tsp chilli powder
1/2 tsp turmeric
Method:
Heat the ghee in a wok or pan over medium heat. While it is heating mix the Spice Mix ingredients with enough water to form a loose paste.
Add the sliced garlic and cook for 1 minute. Now add the Spice Mix paste and chilli powder, and cook for 2 minutes. The mixture should now be thick and gloopy.
At this point add the mushrooms and stir fry for 2 minutes before adding the Base Curry Sauce, coriander and spinach. Continue cooking for 2 minutes.
Season with the salt and heat through until the mushrooms are cooked and soft (about 5 minutes).
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