Bengali Spinach
"Posted for ZWT. From The Art of Indian Vegetarian Cooking by Yamuna Devi."
photo by Lavender Lynn
- Ready In:
- 35mins
- Ingredients:
- 14
- 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
- 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.
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Reviews
-
This had the great taste that my son remembered from an Indian restaurant at college. We enjoyed this for our lunch today. made for ZWT8. -
Nice amount of spice. I did use baby spinach so mine cooked very quickly.<br/>Shukriya! Namaste <br/>Made for ZWT #8 Lively Lemon Lovelies
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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