Bengali Spinach

By lazyme on July 10, 2012

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Ingredients

    1. 2/3 cup raw almonds
    2. 2 cups warm water
    3. 3 tablespoons ghee
    4. 1 tablespoon black mustard seeds
    5. 1/2 teaspoon whole cumin seed
    6. 1/4 teaspoon fenugreek seeds
    7. 1 1/2 tablespoons brown sugar
    8. 1/2 tablespoon grated ginger
    9. 1 tablespoon minced green chili
    10. 2 lbs trimmed fresh spinach
    11. 1/3 cup shredded coconut
    12. 1 tablespoon salt
    13. 2 tablespoons water
    14. 1/8 teaspoon nutmeg

Directions

  1. Soak nuts in warm water for 4 hours or overnight.
  2. Drain, wash and drain again.
  3. Heat ghee in a large pot over moderate heat.
  4. When hot, but not smoking, add the spice seeds and sugar.
  5. Fry until the seeds darken and the sugar caramelizes.
  6. Add the ginger, chiles, spinach, nuts, coconut and salt.
  7. Cover, reduce heat to low and cook for 10 minutes.
  8. Uncover, gently turn the spinach over. Add water if necessary.
  9. Cook for a further 10 minutes. Stir in the nutmeg and heat through for 1 to 2 minutes.
  10. Garnish with lemon and serve.
 
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