Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside.

Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.Add chopped tomatoes and roast.

Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.

Wash and chop mushrooms into desirable size.Soak in warm water for about five minutes.Then microwave them until gets soften.

Add the mushrooms in spinach.Add garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Garnish with tadka. Serve with Chapatis,naan or bread.