Ingredients:

• 3 bunches Spinach
• 1.5 packets fresh Mushrooms (washed well and cut into quarters)
• 3 Green chillies (chopped)
• 4 tbsp – oil
• 1 tbsp oil (for sauting the mushrooms)
• 1 big Onion (finely chopped)
• 1 big Tomato (finely chopped)
• 6 Cloves Garlic (crushed)
• 1.5 piece – Ginger (crushed)
• 2 tsp – coriander powder
• 2 tbsp – grated cheese to garnish (optional)
• salt to taste

Method:

1. Wash the spinach and finely chop.
2. Immerse the chopped spinach in boiling water for 2-3 mins.
3. Remove the spinach and immerse the spinach in plain water for 2 to 3 minutes.
4. Remove from water. Blend the spinach into a puree. Keep aside.
5. Lightly heat oil in a non-stick pan.
6. Add onions and green chillies.
7. Saute on a low flame till the onions turn pink.
8. Add tomatoes, salt and crushed ginger-garlic.
9. Cook on a low flame till the tomatoes are soft.
10. Add coriander powder and cook till oil separates.
11. Cool the onion tomato mixture.
12. Blend to a fine paste.
13. Place the onion tomato mixture in a pan.
14. Add the spinach puree and mix well.
15. Cook on a low flame stirring at regular intervals for 10 mins.
16. Lightly heat 1 tbsp oil in a pan.
17. Add the mushroom pieces and saute till the mushrooms are done and the water dried completely.
18. Add the sauteed mushrooms to the spinach and mix well.
19. Simmer for 2-3 mins.
20. Garnish with grated cheese.
21. Serve hot with rotis and onion slices.

Recipe courtesy of Anitha Raheja