Bengali Spinach

Name: Bengali Spinach
Ingredients: 2/3 cup raw almonds; 2 cups warm water; 3 tablespoons ghee; 1 tablespoon black mustard seeds; 1/2 teaspoon whole cumin seed; 1/4 teaspoon fenugreek seeds; 1 1/2 tablespoons brown sugar; 1/2 tablespoon grated ginger; 1 tablespoon minced green chili; 2 lbs trimmed fresh spinach; 1/3 cup shredded coconut; 1 tablespoon salt; 2 tablespoons water; 1/8 teaspoon nutmeg

14 ingredients

10 steps

Ingredients

2/3 cup raw almonds
2 cups warm water
3 tablespoons ghee
1 tablespoon black mustard seeds
1/2 teaspoon whole cumin seed
1/4 teaspoon fenugreek seeds
1 1/2 tablespoons brown sugar
1/2 tablespoon grated ginger
1 tablespoon minced green chili
2 lbs trimmed fresh spinach
1/3 cup shredded coconut
1 tablespoon salt
2 tablespoons water
1/8 teaspoon nutmeg

Directions

1

Soak nuts in warm water for 4 hours or overnight.
2

Drain, wash and drain again.
3

Heat ghee in a large pot over moderate heat.
4

When hot, but not smoking, add the spice seeds and sugar.
5

Fry until the seeds darken and the sugar caramelizes.
6

Add the ginger, chiles, spinach, nuts, coconut and salt.
7

Cover, reduce heat to low and cook for 10 minutes.
8

Uncover, gently turn the spinach over. Add water if necessary.
9

Cook for a further 10 minutes. Stir in the nutmeg and heat through for 1 to 2 minutes.
10

Garnish with lemon and serve.