Mushrooms With Creamed Spinach and Spices (Khumb Jahanara)

“Named after a Moghul empress, this is a dish fit for royalty. Even if you don't like spinach, you'll probably enjoy this. Use the low end of the chile powder recommended range for a barely discernible level of heat, reducing the burn even further (for pansies like myself) by using Kashmiri chile powder.”

Ingredients Nutrition


  1. Heat oil in a 6-8 quart sauce pot. When hot, add garlic, green chile and ginger. Saute for about 30 seconds.
  2. Add onions and saute over medium-high to high heat for 10 to 12 minutes or until translucent.
  3. Add chopped tomatoes, salt and all the spices. Cook for about 5 minutes.
  4. Add chopped spinach; stir and cook until all the spinach is wilted, about 5 minutes.
  5. Reduce to medium heat, partially cover and cook for 5 minutes.
  6. Transfer to a food processor and grind the mixture. Transfer back to pot.
  7. Add chickpea flour, mixing thoroughly with a whisk to make sure the flour does not become lumpy.
  8. Add mushrooms. Partially cover and cook another 10 minutes.
  9. If it looks too thick for your liking, add up to 1/2 a cup of hot water, a little at a time, until it reaches your consistency preference. This step is optional.
  10. Add whipping cream and ground cashews. Mix thoroughly and then remove from heat.

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