Well I’m feeling mighty pleased with myself today having come up with what I feel is a tasty combination. I hope you like it too. The cashews only work if they are crunchy so add those at the last-minute.
- 50-60 g whole cashew nuts lightly dry roasted until golden in a frying pan. Allow to cool completely (kaju)
- 2 tbs ground nut oil (tel)
- 1 tsp black mustard seeds and a few fenugreek seeds (rai, methi)
- 1 stick cinnamon (tuj)
- 1 small onion diced finely (dhungri)
- 2 cloves garlic minced (lasun)
- 5 small new potatoes cut into 1/2 cm cubes (bateta / aloo)
- 250g chestnut mushrooms – wipe clean and slice thickly
- 1/2 tsp salt – or to taste (nimak)
- 1/2 tsp chili powder (lal murcha)
- 1/4 tsp turmeric (hurder)
- 1/2 tsp cumin coriander powder (dhana jeeru)
- 1 tsp dark soy sauce
- 400g fresh baby spinach (palak)
- Heat the oil in a large heavy bottom pan over a medium heat
- Add the cinnamon and mustard/fenugreek seeds.
- Once the seeds start to splutter add the onion and cook until they start to brown
- Add the chili and garlic. Cook for another 2 minutes
- Throw in the mushroom, potato and spices and soy sauce. Stir well and cook until the potato starts to soften (about 5 minutes)
- Add the spinach and cook until wilted, stirring occasionally to prevent sticking. Do not add any water as both spinach and mushroom have plenty
- When it is cooked, turn off the heat and add in the cashew nuts.
- Serve immediately with freshly cooked basmati rice.