Hara Bhara Khumb

Preparation Time: 20 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients
For The Mushrooms

• 2 1/2 cups mushrooms (khumbh) , cut into halves
• 2 tsp lemon juice
• 1/2 tsp butter
• 2 tsp salt

For The Spinach Paste

• 4 cups chopped spinach (palak)
• 25 mm (1") piece of ginger (adrak)
• 2 green chillies
• 3 to 4 garlic (lehsun) cloves

To Be Ground Into A Tomato Paste

• 4 big tomatoes
• 25 mm (1") piece of ginger (adrak)
• 2 green chillies
• 3 to 4 garlic (lehsun) cloves

For The Tempering

• 1/2 tsp chilli powder
• 1 tsp ghee

Other Ingredients

• 1 1/2 cups roughly chopped onions
• 1/2 tsp garam masala
• 1 black cardamom (badi elaichi) , crushed
• 1 cardamom (elaichi) , crushed
• 2 tsp oil
• salt to taste

Method
For the mushrooms

1. Boil 3 cups of water and add lemon juice and salt. Remove from the flame and soak the mushrooms in it for 5 to 6 minutes. Drain and discard the water.
2. Heat butter in a non-stick pan and sauté the cooked mushrooms in it for a while. Keep aside.

For the spinach paste

1. Mix all the ingredients for the spinach paste with 1 cup of water and bring to a boil.
2. Cool and grind to a fine paste. Keep aside.

How to proceed

1. Blend the onions to a smooth paste.
2. Heat the oil in a non-stick pan, add the onion paste and fry it till light brown in colour.
3. Add the prepared tomato paste and cook till oil separates.
4. Add big cardamom, cardamom, garam masala and salt and fry for a while.
5. Add the spinach paste to it and cook it for another 2 to 3 minutes.
6. Add the mushrooms and mix well. Remove it in a serving dish and keep aside.
7. Heat ghee in a non-stick pan, remove from the flame and add red chilli powder to it.
8. Pour the tempering immediately on the vegetable and serve hot.