Ingredients
Trimmed fresh spinach (2pounds), minced green chilies (1tsp), grated ginger (1/2tbsp), brown sugar (1 1/2tbsp), fenugreek (1/4tsp), whole cumin seeds (1/2tsp), black mustard seeds (1tsp), ghee (3tbsp), warm water (2c), raw almonds (2/3c), nutmeg (1/8tsp),m water (2tbsp), salt (1tsp) nd shredded coconut (1/3c).
Trimmed fresh spinach (2pounds), minced green chilies (1tsp), grated ginger (1/2tbsp), brown sugar (1 1/2tbsp), fenugreek (1/4tsp), whole cumin seeds (1/2tsp), black mustard seeds (1tsp), ghee (3tbsp), warm water (2c), raw almonds (2/3c), nutmeg (1/8tsp),m water (2tbsp), salt (1tsp) nd shredded coconut (1/3c).
Method of preparation:-
Take some warm water in a bowl; soak the nuts in it for overnight. Take a large pot, place it over medium and heat ghee in it and then add sugar and seeds in it. Fry them until the sugar gets melt and seeds changes to darken in color. Then add coconut, spinach and ginger, chilies, salt and nuts in it. Turn down the heat, cover the pan and then keep it to cook for about 10 minutes. After 10 minutes, remove the cover and slowly turn over the spinach. Add water in it if needed. Keep it to cook for more 10 minutes. Now mix nutmeg in it and cook for 1 to 2 minutes. When the dish gets ready then decorate it with lemon and then serve it hot.
Take some warm water in a bowl; soak the nuts in it for overnight. Take a large pot, place it over medium and heat ghee in it and then add sugar and seeds in it. Fry them until the sugar gets melt and seeds changes to darken in color. Then add coconut, spinach and ginger, chilies, salt and nuts in it. Turn down the heat, cover the pan and then keep it to cook for about 10 minutes. After 10 minutes, remove the cover and slowly turn over the spinach. Add water in it if needed. Keep it to cook for more 10 minutes. Now mix nutmeg in it and cook for 1 to 2 minutes. When the dish gets ready then decorate it with lemon and then serve it hot.
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