Soak the 100g (3.5 oz) (0. 66 cup) of nuts in 480ml (2. 0 cups) of warm water for at least 4. 0 hours or overnight.

Once soaked, drain the water and slip the skins off by hand. Wash the peeled nuts in fresh water and drain again.

Heat 45ml (3. 0 tbsp) of ghee or sesame oil in a 5. 0-quart/liter nonstick pan over moderate heat.

When the oil is hot but not smoking, add the mustard, cumin, and fenugreek seeds along with the 18g (0.63 oz) (1. 5 tbsp) of jaggery or brown sugar.

Fry the mixture until the seeds darken and the sugar caramelizes into a deep brown.

Add the shredded ginger, minced chilies, 1kg (32. 0 oz) of spinach, soaked nuts, 35g (0. 33 cup) of coconut, and 6g (0.21 oz) (1. 0 tsp) of salt to the pan.

Cover the pan, reduce the heat to low, and cook for 10. 0 minutes.

Uncover the pan and use two forks to turn the spinach over, ensuring the cooked leaves from the bottom are swapped with the fresher leaves on top. If the pan looks dry, add 1. 0 or 2. 0 tbsp (0 ml) of water, then cover and cook for another 10. 0 minutes.

Stir in the 30ml (2. 0 tbsp) of heavy cream and 0. 5g (0.18 oz) (0. 125 tsp) of nutmeg. Allow the flavors to meld over the heat for 1. 0 to 2. 0 minutes.

Don't Skip the Nut Soak: Soaking the 100g (3.5 oz) (0. 66 cup) of almonds for at least 4. 0 hours isn't just about peeling the skins; it transforms the texture from crunchy to crisp-tender, mimicking the fresh, green almonds found in Bihar.

Dry Your Greens: If using frozen spinach, ensure you press out every possible drop of 240ml (1. 0 cup) or more of excess water. Too much moisture will steam the dish instead of stir-frying it, losing that signature Sak texture.