3 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon garlic pulp
2.5 cm (1 in) fresh root ginger, finely chopped
1 small green chilli, finely chopped
100 g (4 oz) onions, chopped
1/2 teaspoon ground tumeric
250 g (9 oz) button mushrooms, wiped clean
1 kg (2 lb) spinach, washed and shredded
pinch of dried fenugreek leaves
1 tablespoon single cream
1/2 teaspoon garam masala
salt, to taste
Heat the oil in a karhai, wok or large pan and add the cumin seeds. When they begin to crackle stir in the garlic, chopped ginger and green chilli, onion and tumeric. Add the mushrooms and cook, stirring, for 1 minute. Add the shredded spinach and cook over a high heat for about 2 minutes, or until all the water evaporates.
Add the dried fenugreek leaves, cream and gram masala and season.
Reproduced with the kind permission of Meena Pathak from her book Flavours of India by New Holland, ISBN 1 84330 161