• Prep Time:
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  • Serves: 4 Servings

Bengali Spinach

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 2/3 c Raw almonds
  • 2 c Warm water
  • 3 tb Ghee
  • 1 ts Black mustard seeds
  • 1/2 ts Whole cumin seeds
  • 1/4 ts Fenugreek
  • 1 1/2 tb Brown sugar
  • 1/2 tb Grated ginger
  • 1 ts Minced green chilies
  • 2 lb Trimmed fresh spinach
  • 1/3 c Shredded coconut
  • 1 ts Salt
  • 2 tb Water
  • 1/8 ts Nutmeg


Soak nuts in warm water for 4 hours or overnight. Drain, wash & drain

Heat ghee in a large pot over moderate heat. When hot, but not smoking,
add the spice seeds & sugar. Fry till the seeds darken & the sugar
caramelizes. Add the ginger, chilies, spinach, nuts, coconut & salt. Cover,
reduce heat to low & cook for 10 minutes. Uncover, gently turn the spinach
over. Add water if necessary. Cook for a further 10 minutes.

Stir in the nutmeg & heat through for 1 to 2 minutes. Garnish with lemon &

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

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