Bengali Spinach
Fresh spinach slow-cooked with ghee, soaked almonds, shredded coconut, caramelized brown sugar, mustard seeds, cumin, fenugreek, ginger, green chilies, and nutmeg. A rich Bengali-style spinach side dish.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is not your average sautéed spinach.
The Bengali approach layers in texture and complexity that transforms humble greens into something deeply satisfying.
Soaked almonds, shredded coconut, and a tempering of mustard seeds, cumin, and fenugreek in ghee build a nutty, aromatic foundation.
Brown sugar caramelizes with the spice seeds, adding a subtle sweetness that balances the heat from green chilies and the earthiness of fresh ginger.
Two pounds of fresh spinach wilts down into this fragrant base, and a final touch of nutmeg rounds it all out.
Chef Tips
- Soak the almonds overnight for the best texture. They soften and absorb the spiced cooking liquid, becoming creamy and rich.
- Let the sugar caramelize with the seeds. That golden-brown stage is where the magic happens. It adds a toasty sweetness you can’t get any other way.
- Don’t stir too much while cooking. Gently turn the spinach over once at the halfway mark. Over-stirring breaks everything down into mush.
- Squeeze excess water from the spinach after washing. Too much water dilutes the ghee and spice flavors.
Ingredients
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.
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