Tuesday, November 04, 2014

Stir-Fried Spinach Mushrooms & Peas

Paalang Shaag Bhaja
"Spinach is rich in potassium and folic acids, both of which act as a defense against high blood pressure. Spinach is also rich in lutein, a plant carotenoid which not only protects against age related macular degeneration but also prevents heart attacks by keeping arteries free from cholesterol build up." This quote was taken from Facebook, It pretty much sums up why spinach is a nutritious choice in our diets.

This stir-fried dish combines three of my favorite vegetables: spinach, mushrooms & peas. All three are flavorful in their own right, so there's no need to add much more. I used frozen spinach, but fresh spinach, spun-dry after washing thoroughly and chopped, tastes better. Sliced button mushrooms taste so good when paired with spinach.

Try this for a quick and tasty side dish served with steamed Basmati rice or chapatis/tortillas.

1 lb. spinach (either frozen or fresh), chopped
2 pkgs. sliced button mushrooms
1 cup frozen peas
1 large onion, sliced
6-8 cloves garlic, minced
2 green chilies, minced
4 Tbsp. vegetable oil
1/2 tsp. panch-phoron (Bengali 5 spice seeds), optional
salt to taste
1 tsp. ghee

  1. Heat oil in a skillet over medium-high heat and sputter panch-phoron.
  2. Stir-fry garlic, chilies & onions until translucent.
  3. Add mushrooms and stir-fry until golden-brown.
  4. Mound spinach into skillet and allow to reduce in volume as spinach wilts.
  5. Add salt, stir well and when spinach is cooked, add frozen peas.
  6. Cook for 5 more minutes, garnish with ghee and transfer to serving dish.
Serve with steamed Basmati rice or chapatis/tortillas.

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