Bengali Spinach
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
almonds
raw |
*
|
| 473 | ml |
water
warm |
|
| 45 | ml |
ghee (clarified butter)
|
|
| 5 | ml |
mustard seeds, black
|
|
| 2.5 | ml |
cumin seeds
whole |
|
| 1.3 | ml |
fenugreek
|
|
| 23 | ml |
brown sugar
|
|
| 7.5 | ml |
ginger
grated |
|
| 5 | ml |
green chili peppers
minced |
|
| 907.2 | g |
spinach
trimmed fresh |
|
| 79 | ml |
coconut
shredded |
*
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
water
|
|
| 0.6 | ml |
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.
