Bengali Spinach
BADAAM SAK
-Recipe from Yamuna mataji
Srila Prabhupada encouraged me to observe cooking techniques from the
expert chefs at the C.L. Bajoria household in Calcutta. On one
occasional visit, I arrived just after Mr. Bajoria had returned from
his hill station resort and jute plantations in Bihar. He had brought
back kilos of hand picked raw almonds. Each was encased in a soft,
greenish skin with a texture somewhere between those of crisp apples
and water chestnuts. They were served at breakfast as nibblers,
accompanied by several varieties of seasonal fruit. For the evening
meal, the ingenious cooks chose to contrast the crisp almonds with
stir-fried spinach. As an alternative to almonds, try peanuts or
pistachios.
Preparation and nut soaking time: at least 4 hours
Cooking time: 25 minutes
Serves: 4 or 5
2/3 cup (100 g) raw almonds, peanuts or pistachios, with skins
2 cups (480 ml) warm water
3 table spoons (45 ml) ghee or sesame oil
1 teaspoon (5 ml) black mustard seeds
½ teaspoon (2 ml) cumin seeds
1/8 teaspoon (0.5 ml) fenugreek seeds
1 ½ table spoons (22 ml) Jaggery or dark brown sugar
½ table spoon (7 ml) scraped, fined shredded or minced fresh ginger root
1 teaspoon (5 ml) seeded and minced hot green chilies
2
pounds (1 kg) fresh spinach, trimmed, washed and coarsely chopped, or
two 10-ounce (570 g) packages frozen chopped spinach, defrosted and
pressed dry
1/3 cup (35 g) freshly shredded coconut, lightly packed
1 teaspoon (5 ml) salt
2 table spoons (30 ml) heavy cream
1/8 teaspoon (0.5 ml) freshly ground nutmeg
Butter and lemon twists for garnishing
1.
Soak the nuts in warm water for 4 hours or overnight. Drain and
slip off the loose skins. Wash in fresh water, then drain.
2.
Heat the ghee or oil in a 5-quart/liter nonstick pan over
moderate heat. When it is hot but not smoking, add the ginger, chilies,
spinach, nuts, coconut and salt, cover, reduce the heat to low, and
cook for 10 minutes. Uncover and turn the spinach over with two forks,
so that the cooked leaves on the bottom change places with those on the
top. Add water if necessary, and cook for another 10 minutes.
3.
Stir in the cream and nutmeg and heat for 1-2 minutes. Serve
immediately. Garnish each serving with a pat of butter and a lemon
twist.