Bengali Spinach Recipe
| Prepartion Timings (mins/hrs) | 4hrs 25 mins |
| Difficulty | Difficult |
| Recipe Type | Veg |
Ingredients
Peanuts, alomonds or pistachios – 2/3 cup
Warm water – 2 cups
Sesame oil or ghee – 3 table spoons
Black mustard seeds – 1 teaspoon
Cumin seeds – ½ teaspoon
Fenugreek seeds – 1/8 teaspoon
Dark brown sugar or Jaggery – 1 ½ teaspoon
Fresh ginger root (minced or scraped or shredded) – ½ teaspoon
Hot green chilles (seeded and minced) – 1 teaspoon
Fresh spinach (coarsely chopped) – 1 kg
Freshly shredded coconut – 1/3 cup
Salt – 1 teaspoon
Heavy cream – 2 heavy cream
Nutmeg (freshly ground)
Preparation:
Soak the nuts for overnight or 4hours. Drain it and peel off the skin of nuts. Wash it again in fresh water and drain it.
In a pan heat oil or ghee. Add chillies, coconut, salt, ginger and spinach, nuts , saute it and cover it for 10 minutes and allow it to cook.
Check if the spinach is cooked on both the sides. If needed cook it for another 10 minutes by adding a little more water.
Add nutmeg and cream into this mixture and stir for 1-2 minutes. Serve hot. Garnishing it with butter and a lemon twist will add that extra zing to its taste.
