“A good green sauce is a thing of beauty !” – said I . Of course my kids disagreed , hard to find kids in their right minds to eat something green. It took a couple minutes of talking but my kids have warmed up to this dish – could it be that they just wanted mommy to be quiet ??? Well what ever the reasons were , now this is one dish that is loved by both the adults and kids in this house
Every good cook needs a good green sauce . There are so many classic recipes to be inspired by – the North Indian saag , the Thai green curry , Italian pesto and don’t forget the Spanish Salsa Verde. Here is a beautiful creamy sauce that can be served over rice , with breads or as used as a great sandwich filling . On top this is a vegan dish as well .
Choose the regular white mushrooms or portobellos for this dish. Clean and cut the mushroom to bite sized pieces .
Saute the chopped onions , garlic , ginger and green chilies. Do not let the onions brown .
Add the spinach to the pan and cover with the lid . Turn off the heat after 2 minutes and keep the lid on for 5 more minutes . By this time the spinach will look like the second picture.
In a food processor grind the cashew nuts coarsely , add the wilted vegetables and 1/2 tsp salt to the blender and blend till smooth . A little coarse texture is OK .
Wipe the pan and heat 1 tbsp oil in it. When the oil is hot add cumin and cinnamon stick . Once the cumin seeds splutter add the mushroom and saute for a few minutes , stirring a few times . Once the mushrooms begin to give off water add the green sauce to the pan , stir well place the lid back on . Between the mushroom and the spinach there should be enough water in the sauce . If it feels too dry add a few tablespoons of water or vegetable stock . Lower heat to medium/low and let it cook for 5 minutes . Remove the lid , sprinkle a pinch of turmeric on top . Mix well taste and adjust seasonings . Add 3 to 4 tablespoons of coconut cream for a creamier sauce .
Serve over rice , or with Indian Breads .