Bengali Spinach

Name: Bengali Spinach
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Bengali Muslim (Dhaka & Kolkata)
Ingredients: 0.667 cup raw almonds; 2 cup warm water; 3 tbsp ghee; 1 tbsp black mustard seeds; 0.5 tsp whole cumin seed; 0.25 tsp fenugreek seeds; 1.5 tbsp brown sugar; 0.5 tbsp grated ginger; 1 tbsp minced green chili; 2 lb trimmed fresh spinach; 0.333 cup shredded coconut; 1 tbsp salt; 2 tbsp water; 0.125 tsp nutmeg

Spinach, almonds and coconut cooked in a pan and spiced with mustard seeds and cumin. Finish with lemon.

35 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 25 min · 35 min total
Difficulty: medium

1
Soak nuts in warm water for 4 hours or overnight. Drain, wash and drain again. Heat ghee in a large pot over moderate heat.
240 min
2
When hot, but not smoking, add the spice seeds and sugar. Fry until the seeds darken and the sugar caramelizes.
3
Add the ginger, chiles, spinach, nuts, coconut and salt. Cover, reduce heat to low and cook for 10 minutes.
10 min
4
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.