As some of you know I have been trying to source seasonal, local produce for some time now. I finally struck gold a couple of weeks back at the McKinney Farmers Market in North Texas (read here). Anyway, I ended up with some excellent fresh spinach, tomatoes (from West Texas) and local mushrooms. And as they say, when life gives you spinach and mushrooms you make Spinach Mushroom Sabzi (a variation on the Aloo Palak , Palak Paneer or Tofu Palak theme). And so I did. It was good.
INGREDIENTS (for 4 adults)
1 Tbsp cooking oil
1 medium onion (I used a locally sourced Texas 1015 onion, yay!)
1 tsp minced garlic
1 inch piece of peeled ginger, cut into small juliennes
1 large tomato – diced
1 lb fresh spinach leaves
1 tsp turmeric
1/2 tsp red chili powder
1 tsp coriander powder
Salt to taste
A handful of button mushrooms, quartered
1 tsp lemon juice
1. Heat oil in a saucepan (it should have a lid which will come in handy later)
2. Fry onion till it starts to turn translucent.
3. Add garlic and saute for 1-2 minutes.
4. Add tomatoes and cook till pulpy.
5. Add spices and salt.
6. Add spinach leaves and cover the saucepan. Cook for 6-7 minutes on medium heat till leaves wilt.
7. Using a hand blender, puree everything.
8. Add the mushrooms and bring to a boil.
9. Add lemon juice and serve hot with a bread of your choice.