Bengali Spinach

Submitted by:
From Devi, Lord Krishna's Cuisine

Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Dietary guidance: v v 

Ingredients

almonds, raw, 2/3 c. (100 grams) or peanuts, pistachios
warm water, 2 c.
sesame oil, 3 tbsp
black mustard seeds, 1 tsp
cumin seeds, 1/2 tsp
fenugreek seeds, 1/8 tsp
dark brown sugar, 1.5 tbsp
ginger, grated, 1/2 tbsp
chilis, seeded, 1 tsp
spinach, 2 lbs, chopped
coconut, shredded, 1/2 c.
salt, 1 tsp
cream, 2 tbsp (coconut milk?)
nutmeg, 1/8 tsp
lemon twists (garnish)

Method

1. If nuts have skins, soak 4 hours, drain, remove skins, wash.
2. Heat oil in nonstick pan to medium (not yet smoking), add seeds and sugar to fry, then add ginger, chili, spinach, nuts, coconut, salt.
3. Cover, reduce to low, cook 10 min.
4. Uncover, turn spinach, add water if dry, cook 10 min.
5. Stir in cream and nutmeg, head 1-2 min.

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