Karahi-style baby spinach and mushrooms

Karahi-style baby spinach and mushrooms

By
From
Spice Kitchen
Serves
4
Makes
4
Photographer
Jana Liebenstein

Karahi-style cooking is done over a high heat for a very short period of time. The extreme heat leads to its characteristic flavour. A karahi is an Indian wok that is slightly deeper than a traditional Asian wok and made of a thicker metal, such as cast iron. It is used for stir-frying, deep-frying and simmering, covered, over a very low heat to preserve colour and flavour. Serve this karahi of spinach and mushrooms with Naan, Bhaturas or Parathas.

Ingredients

Quantity Ingredient
80g Ghee
or 80ml vegetable or canola oil
2 tablespoons Garlic paste
4 tablespoons Balti masala
5 tomatoes, chopped
3 green chillies, chopped
2 tablespoons fresh ginger, finely chopped
large handful coriander leaves, chopped
180g large mushrooms, cleaned and diced, or button mushrooms, cleaned
125g baby spinach, washed and drained
1/2-1 teaspoon salt, or to taste
Naan, (optional)
or Bhaturas, (optional)
or Parathas, (optional)

Method

  1. Heat the ghee or oil in a wok or large frying pan over a high heat. Stir-fry the garlic paste for 2 minutes, or until golden brown. Add the balti masala and stir-fry for 1 minute.
  2. Stir in the tomato and cook until it starts to bubble. Add the chilli, three-quarters of the ginger and one-third of the coriander leaves, stir to mix well and simmer for 5 minutes.
  3. Stir in the mushrooms and baby spinach and cook for about 3 minutes, or until tender. Season with the salt to taste and stir well.
  4. Garnish with the remaining ginger and coriander leaves and serve hot.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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