Bengali Spinach

Posted for ZWT. From The Art of Indian Vegetarian Cooking by Yamuna Devi.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2⁄3 cup  raw  almonds
• 2  cups warm water
• 3  tablespoons ghee
• 1  tablespoon black mustard seeds
• 1⁄2 teaspoon whole cumin seed
• 1⁄4 teaspoon fenugreek seeds
• 1 1⁄2 tablespoons brown sugar
• 1⁄2 tablespoon  grated ginger
• 1  tablespoon  minced green chili
• 2  lbs  trimmed fresh spinach
• 1⁄3 cup  shredded coconut
• 1  tablespoon salt
• 2  tablespoons water
• 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.