Bengali Spinach
19
19
Ingredients
⅔ | cup |
almonds
raw |
* |
2 | cups |
water
warm |
|
3 | tablespoons |
ghee (clarified butter)
|
|
1 | teaspoon |
mustard seeds, black
|
|
½ | teaspoon |
cumin seeds
whole |
|
¼ | teaspoon |
fenugreek
|
* |
1 ½ | tablespoons |
brown sugar
|
|
½ | tablespoon |
ginger
grated |
|
1 | teaspoon |
green chili peppers
minced |
|
2 | pounds |
spinach
trimmed fresh |
|
⅓ | cup |
coconut
shredded |
* |
1 | teaspoon |
salt
|
|
2 | tablespoons |
water
|
|
⅛ | teaspoon |
nutmeg
|
* |
Directions
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, chilies, 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.
Nutrition Facts
Serving Size 372g (13.1 oz)Amount per Serving
Calories 16760% of calories from fat
% Daily Value *
Total Fat 11g
17%
Saturated Fat 7g
35%
Trans Fat
0g
Cholesterol 23mg
8%
Sodium 841mg
35%
Total Carbohydrate
5g
5%
Dietary Fiber 6g
22%
Sugars g
Protein
14g
Vitamin A 431%
•
Vitamin C 107%
Calcium 24%
•
Iron 37%
* based on a 2,000 calorie diet
How is this calculated?