Bengali Spinach - Sak
Recipe Ingrediants
2kg spinach, about 2 large bunches, washed and chopped
1 tablespoon ghee
1 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
1 teaspoon chopped and seeded green chilies
2 teaspoons freshly minced ginger
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg powder
2 teaspoons butter
1n1/2 teaspoons lemon juice
Recipe Procedure:
Place the spinach in a 5-litre/quart saucepan over moderate heat. Sprinkle on a few drops of water. Place a lid on the pan and cook the spinach for about 5 minutes, or until it softens. Remove the spinach from the pan and squeeze off all the liquid. You may wish to reserve it for soup stocks.
Rinse the saucepan and dry it. Pour the ghee into the saucepan and place it over moderate heat. When hot, add the cumin seeds and fry them until they turn a shade or two darker. Sprinkle in the fenugreek seeds and fry them very briefly until they darken slightly. Add the chili and ginger, and stir them for half a minute, then add the very well drained spinach. Stir briefly, then add the sugar, salt, nutmeg, butter and lemon juice.
Cook the spinach for 1 or 2 minutes more, then remove from the heat and serve immediately.
Rinse the saucepan and dry it. Pour the ghee into the saucepan and place it over moderate heat. When hot, add the cumin seeds and fry them until they turn a shade or two darker. Sprinkle in the fenugreek seeds and fry them very briefly until they darken slightly. Add the chili and ginger, and stir them for half a minute, then add the very well drained spinach. Stir briefly, then add the sugar, salt, nutmeg, butter and lemon juice.
Cook the spinach for 1 or 2 minutes more, then remove from the heat and serve immediately.
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