Bengali Spinach

Recipe Ingredients

2/3 cup	61g / 2.2oz	Raw almonds
2 cups	474ml	Warm water
3 tablespoons	45ml	Ghee
1 tablespoon	15ml	Black mustard seeds
1/2 teaspoon	2.5ml	Whole cumin seeds
1/4 teaspoon	1.3ml	Fenugreek
1 1/2 tablespoons	22ml	Brown sugar
1/2 tablespoon	7.5ml	Grated ginger
1 tablespoon	15ml	Minced green chiles
2 lbs	908g / 32oz	Trimmed fresh spinach
1/3 cup	30g / 1.1oz	Shredded coconut
1 tablespoon	15ml	Salt
2 tablespoons	30ml	Water
1/8 teaspoon	0.6ml	Nutmeg

Recipe Instructions

Soak nuts in warm water for 4 hours or overnight. Drain, wash and drain again.

Heat ghee in a large pot over moderate heat. When hot, but not smoking, add the spice seeds and sugar. Fry until the seeds darken and the sugar caramelizes. Add the ginger, chiles, spinach, nuts, coconut and salt.

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

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

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

Garnish with lemon and serve.

Source:
The Art of Indian Vegetarian Cooking by Yamuna Devi

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