Indian Saag receipe

Summer is related to the Fire Element. The organs associated with the Fire Element is the heart & the Small Intestine. The chi of the Heart and small intestine is at its peak during summer. The taste associated with the Fire Element is bitter. Try to incorporate Kale, Swiss Chard, Spinach & Mung beans in your diet (just to name a few).

Palak Saag Recipe

Ingredients

· Spinach leaves - 500gms

· Tomatoes - 2 large chopped

· Onion - 1 medium sized chopped

· Green chilies – 1 -2

· Garlic - 3 cloves chopped

· Olive oil - 2 tbsp or mustard oil

· Cumin seeds - 1 tsp

· Turmeric powder - 1/4 tsp

· Coriander powder - ½ tsp

· Red chili powder - 1/4 tsp don’t add if you dislike spice

· Garam masala - ¼ tsp

· Salt - add to taste

· Ghee- 1 tbsp for garnishing or coconut oil

Instructions

1. Heat the olive oil on medium flame in a pan.

2. Once oil starts fuming add cumin seeds.

3. Let them crackle.

4. Now add chopped garlic and saute for a min until they turn golden brown.

5. Then add chopped onion and saute.

6. Once onion get brown in color add chopped tomatoes.

7. At the same time add chopped green chilies and cook for 2 - 3 min.

8. Once tomatoes turns mushy add the spices coriander powder, garam masala, turmeric powder and red chili powder (if using).

9. Cook the masala on low heat and be patient.

10. Now masala would have started to release oil.

11. It is a sign that masala is cooked perfectly.

12. Now add the spinach and saute for 2 minute.

13. In starting spinach will release water but later it will evaporate.

14. Add salt and cook 10 - 12 minutes with lid on. After 10 min open the lid add maize flour.

15. Mix it well.

16. This maize flour or cornmeal flour gives the gluey or slimy texture to the saag.

17. Cook again for 2 min with lid covered.

18. Open and saute for 2 minutes if palak saag is wet else you can switch off the flame.

19. Palak saag is ready to serve hot with brown rice or brown chapati