Photo by Deepa Ballal
Blanch the spinach leaves in boiling water for 1-2 minutes, until the colour brightens. Drain, cool and puree in a blender, or roughly chop. Heat a pan. Add cumin seeds and let them crackle. Add crushed garlic and sauté until light brown. Add onion, ginger and green chillies and roast until onions turn a light brown. Add turmeric, red chilli, coriander, cumin and garam masala powders. Sauté and cook for 2 minutes. Add tomato and salt, mix well and cook. Add a little water and simmer until tomato is cooked. Add spinach and mushrooms, mix and cook for 2-3 minutes. Check seasoning. Add almond or sesame butter and kasoori methi, mix well and cook for a minute. Serve hot.