Bengali Spinach Recipe

Step 1

Soak nuts in warm water for 4 hours or overnight. Drain, wash & drain again.

Step 2

Heat ghee in a large pot over moderate heat. When hot, but not smoking, add the spice seeds & sugar. Fry till the seeds darken & the sugar caramelizes. Add the ginger, chilies, spinach, nuts, coconut & salt. Cover, reduce heat to low & cook for 10 minutes. Uncover, gently turn the spinach over. Add water if necessary. Cook for a further 10 minutes.

Step 3

Stir in the nutmeg & heat through for 1 to 2 minutes. Garnish with lemon & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Things You'll Need

  • 2/3c Raw almonds
  • 2c Warm water
  • 3tb Ghee
  • 1ts Black mustard seeds
  • 1/2ts Whole cumin seeds
  • 1/4ts Fenugreek
  • 1 1/2tb Brown sugar
  • 1/2tb Grated ginger
  • 1ts Minced green chilies
  • 2lb Trimmed fresh spinach
  • 1/3c Shredded coconut
  • 1ts Salt
  • 2tb Water
  • 1/8ts Nutmeg

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