Mushrooms With Creamed Spinach and Spices (Khumb Ja

Name: Mushrooms With Creamed Spinach and Spices (Khumb Jahanara)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 8 -10 medium garlic cloves, chopped; 1 green chili pepper, chopped (remove stems and seeds to reduce heat) (optional); 1 inch fresh ginger, peeled and chopped; 2 medium onions, chopped; 3 medium tomatoes, chopped (I used romas); 1 ½ teaspoons salt (to taste); 2 teaspoons coriander; 2 teaspoons cumin; 1 teaspoon turmeric; 1 teaspoon paprika; 12-2 teaspoon hot chili pepper; 4 cups fresh spinach, chopped; 3 tablespoons chickpea flour (besan flour); 34 lb shiitake mushroom, stems removed and cut in 1/4-inch slices; ½ cup whipping cream; ½ cup ground cashews

Servings: persons

2 tablespoons oil
8 -10 medium garlic cloves, chopped
1 green chili pepper, chopped (remove stems and seeds to reduce heat) (optional)
1 inch fresh ginger, peeled and chopped
2 medium onions, chopped
3 medium tomatoes, chopped (I used romas)
1 ½ teaspoons salt (to taste)
2 teaspoons coriander
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon paprika
12-2 teaspoon hot chili pepper
4 cups fresh spinach, chopped
3 tablespoons chickpea flour (besan flour)
34 lb shiitake mushroom, stems removed and cut in 1/4-inch slices
½ cup whipping cream
½ cup ground cashews

1
Heat oil in a 6-8 quart sauce pot.
2
When hot, add garlic, green chile and ginger.
3
Saute for about 30 seconds.
4
Add onions and saute over medium-high to high heat for 10 to 12 minutes or until translucent.
5
Add chopped tomatoes, salt and all the spices.
6
Cook for about 5 minutes.
7
Add chopped spinach; stir and cook until all the spinach is wilted, about 5 minutes.
8
Reduce to medium heat, partially cover and cook for 5 minutes.
9
Transfer to a food processor and grind the mixture.
10
Transfer back to pot.
11
Add chickpea flour, mixing thoroughly with a whisk to make sure the flour does not become lumpy.
12
Add mushrooms.
13
Partially cover and cook another 10 minutes.
14
If it looks too thick for your liking, add up to 1/2 a cup of hot water, a little at a time, until it reaches your consistency preference.
15
This step is optional.
16
Add whipping cream and ground cashews.
17
Mix thoroughly and then remove from heat.

1527

kcal

Calories

Fat

225

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons oil, 8 -10 medium garlic cloves, chopped, 1 green chili pepper, chopped (remove stems and seeds to reduce heat) (optional), 1 inch fresh ginger, peeled and chopped, and more.

Yes, Mushrooms With Creamed Spinach and Spices (Khumb Jahanara) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushrooms With Creamed Spinach and Spices (Khumb Jahanara)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions