Bengali Spinach

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Serving Size : 4 servings.
Category : Curry


Amount Measure Ingredient -- Preparation Method
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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 pounds trimmed fresh spinach
1/3 cup shredded coconut
1 tablespoon salt
2 tablespoons water
1/8 teaspoon nutmeg



Ready, set, cook!



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.