Ingredients for Bengali Spinach
- 1/2 cup mixed nuts (cashews, almonds, etc.)
- Warm water, as needed for soaking
- 2 tablespoons ghee
- 0 Black Mustard Seeds
- 1 teaspoon whole cumin seed
- 0 Fenugreek Seeds
- 1 teaspoon brown sugar
- 1 inch grated ginger
- 2-3 finely chopped green chilies
- 1 pound fresh spinach
- 1/4 cup shredded coconut
- Salt, to taste
- 1-2 tablespoons water, if needed
- 1/4 teaspoon freshly grated nutmeg
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How to Make Bengali Spinach
- Soak 1/2 cup mixed nuts (cashews, almonds, etc.) in warm water for at least 4 hours, or preferably overnight.
- Drain the nuts, rinse them well, and drain again.
- Heat 2 tablespoons of ghee in a large pot over moderate heat.
- Once hot (but not smoking), add 1 teaspoon of cumin seeds and 1 teaspoon of sugar.
- Fry until the seeds darken and the sugar caramelizes, stirring frequently to prevent burning.
- 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.
- Cover the pot, reduce the heat to low, and simmer for 10 minutes.
- Uncover the pot, gently stir the spinach, ensuring even cooking.
- Add 1-2 tablespoons of water if needed to prevent sticking.
- Continue to cook for another 10 minutes, stirring occasionally.
- Stir in 1/4 teaspoon of freshly grated nutmeg and cook for 1-2 minutes until heated through.
- Garnish with a lemon wedge and serve hot. Enjoy your delicious Bengali Spinach!
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
42g
Fat
47g
Carbs
7g
