Bengali Spinach Recipe

Name: Bengali Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup raw almonds; 2 cups warm water; 3 tablespoons ghee; 1 tablespoon black mustard seeds; 1/2 teaspoon whole cumin seed; 1/4 teaspoon fenugreek seeds; 1 1/2 tablespoons brown sugar; 1/2 tablespoon grated ginger; 1 tablespoon minced green chili; 2 lbs trimmed fresh spinach; 1/3 cup shredded coconut; 1 tablespoon salt; 2 tablespoons water; 1/8 teaspoon nutmeg

Servings: persons

2/3 cup raw almonds
2 cups warm water
3 tablespoons ghee
1 tablespoon black mustard seeds
1/2 teaspoon whole cumin seed
1/4 teaspoon fenugreek seeds
1 1/2 tablespoons brown sugar
1/2 tablespoon grated ginger
1 tablespoon minced green chili
2 lbs trimmed fresh spinach
1/3 cup shredded coconut
1 tablespoon salt
2 tablespoons water
1/8 teaspoon nutmeg

1
Soak nuts in warm water for 4 hours or overnight.
2
Drain, wash and drain again.
3
Heat ghee in a large pot over moderate heat.
4
When hot, but not smoking, add the spice seeds and sugar.
5
Fry until the seeds darken and the sugar caramelizes.
6
Add the ginger, chiles, spinach, nuts, coconut and salt.
7
Cover, reduce heat to low and cook for 10 minutes.
8
Uncover, gently turn the spinach over. Add water if necessary.
9
Cook for a further 10 minutes. Stir in the nutmeg and heat through for 1 to 2 minutes.
10
Garnish with lemon and serve.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2/3 cup raw almonds, 2 cups warm water, 3 tablespoons ghee, 1 tablespoon black mustard seeds, and more.

Yes, Bengali Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bengali Spinach

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