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Bengali Spinach

 

19

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

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
cup coconut
shredded
*
1 teaspoon salt
2 tablespoons water
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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