2 tablespoons ghee
1 tablespoon cumin seeds
2 cloves garlic; crushed
1 onion; finely chopped
1 green chilli; very finely chopped
1 tablespoon garam masala
150 ml water
300 g mixed mushrooms; sliced
250 g fresh spinach; washed, roughly chopped
1 300 g can chickpeas; drained *
lime wedges; to garnish
* or 100g dried chickpeas, soaked overnight and boiled until tender.
Yield: 4 servings
Heat the ghee in a wok or large pan. Fry the cumin seeds, garlic and onion for 2 minutes. Add the chilli, garam masala, water and mushrooms and cook for 4 minutes. Add the spinach and stir. As the spinach wilts add the chickpeas and cook for 4 minutes. Garnish with the lime wedges and serve with naan bread and Indian pickles.
NOTE:
Use 1-1/2 tablespoon sunflower oil with 1 teaspoon of butter if you dont have any ghee.