SPINACH AND MUSHROOM KORMA
Posted for Eat Your Veggies December 2008/January 2009 in the Asian Cooking Forum. Taken from the Australian Women's Weekly New Asian cookbook. Kalonji seeds are specified in the recipe but a Google search seems to indicate that Nigella seeds could be substituted). Times are estimated.
Provided by ImPat
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Blend or process nuts until finely ground.
- Heat ghee in a large saucepan and cook onion, garlic and ginger, stirring until onions soften.
- Add nuts, seeds and paste and cook stirring until fragrant.
- Add cream and mushrooms, simmer covered for 15 minutes.
- Add spinach and cook stirring until wilted.
- Serve curry with yoghurt.
Nutrition Facts : Calories 272.1, Fat 17.6, SaturatedFat 8.3, Cholesterol 37.3, Sodium 135, Carbohydrate 23.4, Fiber 5.1, Sugar 6.1, Protein 10.7
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