Bengali Spinach Recipe

Ingredients for Bengali Spinach

• Almonds
• Warm Water
• 2 tablespoons ghee
• Black Mustard Seeds
• Whole Cumin Seed
• Fenugreek Seeds
• Brown Sugar
• 1 inch ginger, finely grated
• Green Chili
• Fresh Spinach
• Shredded Coconut
• Salt to taste
• Water
• 1/4 teaspoon freshly grated nutmeg

How to Make Bengali Spinach

1. Soak 1/2 cup mixed nuts (cashews, almonds, etc.) in warm water for at least 4 hours, or preferably overnight.
2. Drain the nuts, rinse them well, and drain again.
3. Heat 2 tablespoons of ghee in a large pot over moderate heat.
4. Once hot (but not smoking), add 1 teaspoon of cumin seeds and 1 teaspoon of sugar.
5. Fry until the seeds darken and the sugar caramelizes, stirring frequently to prevent burning.
6. Add 1 inch grated ginger, 2-3 finely chopped green chilies (adjust to taste), 1 pound chopped spinach, 1/4 cup shredded coconut, and salt to taste.
7. Cover the pot, reduce the heat to low, and simmer for 10 minutes.
8. Uncover the pot, gently stir the spinach, ensuring even cooking.
9. Add 1-2 tablespoons of water if needed to prevent sticking.
10. Continue to cook for another 10 minutes, stirring occasionally.
11. Stir in 1/4 teaspoon of freshly grated nutmeg and cook for 1-2 minutes until heated through.
12. Garnish with a lemon wedge and serve hot. Enjoy your delicious Bengali Spinach!