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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2/3 cup almonds

  3. 2 cups warm water

  4. 3 tablespoons ghee

  5. 1 teaspoon mustard seed

  6. 1/2 teaspoon cumin seeds

  7. 1/4 teaspoon fenugreek

  8. 1 1/2 tablespoons brown sugar

  9. 1/2 tablespoon ginger

  10. 1 teaspoon green chili

  11. 2 pounds fresh spinach

  12. 1/3 cup shredded coconut

  13. 1 teaspoon salt

  14. 2 tablespoons water

  15. 1/8 teaspoon nutmeg

Instructions Jump to Ingredients ↑

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

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