Bengali Spinach Recipe - Cooking Index
Bengali Spinach Recipe - Cooking Index
| 2/3 cup | Raw almonds | |
| 2 cups | Warm water | |
| 3 tablespoons | Ghee | |
| 1 tablespoon | Black mustard seeds | |
| 1/2 teaspoon | Whole cumin seeds | |
| 1/4 teaspoon | Fenugreek | |
| 1 1/2 tablespoons | Brown sugar | |
| 1/2 tablespoon | Grated ginger | |
| 1 tablespoon | Minced green chiles | |
| 2 lbs | Trimmed fresh spinach | |
| 1/3 cup | Shredded coconut | |
| 1 tablespoon | Salt | |
| 2 tablespoons | Water | |
| 1/8 teaspoon | Nutmeg |
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, chiles, 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.
Source:
The Art of Indian Vegetarian Cooking by Yamuna Devi
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