2/3 cup unsalted raw almonds

2 cups water

3 tablespoons vegetable oil

1 teaspoon black mustard seeds

1/2 teaspoon whole cumin seeds

1/4 teaspoon fenugreek

1 1/2 tablespoon brown sugar

1/2 tablespoon grated ginger

1 teaspoon minced green chilies

2 pounds trimmed fresh spinach

1/3 cup unsweetened, shredded coconut

1 teaspoon salt

2 tablespoon water

1/8 teaspoon nutmeg

 

Soak nuts in warm to room temperature water for either at least four hours or overnight. Drain fluid, wash cashews and drain cashews again. Heat oil in a large pot over moderate heat and add the spice seeds and sugar. Fry until the seeds darken and the sugar caramelizes. Add the ginger, chilies, spinach, nuts, coconut and salt. Cover pot, put on low heat and cook for 10 minutes. Uncover, turn the spinach over adding vegetable broth if necessary Cook another 10 minutes before adding nutmeg. Heat through for a couple of minutes. Serve warm.