Ingredients:
- 2 bunches of fresh spinach (palak), washed and chopped
- 1 tablespoon ghee (clarified butter) or coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 2 cloves of garlic, minced
- 1 green chili, finely chopped (optional)
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon salt, or to taste
- 1 tablespoon lemon juice
- Fresh coriander leaves, for garnish (optional)
Instructions:
- Heat ghee or coconut oil in a large pan or skillet over medium heat.
- Add cumin seeds and let them splutter for a few seconds. Then, add grated ginger, minced garlic, and chopped green chili (if using). Sauté for a minute until the raw smell disappears.
- Add ground coriander, turmeric powder, black pepper powder, and salt to the pan. Mix well and cook for another minute to allow the spices to release their flavors.
- Add the chopped spinach (palak) to the pan and stir it into the spice mixture. Cover the pan and cook for about 5 minutes, or until the spinach leaves have wilted and become tender.
- Remove the lid and cook for an additional 2-3 minutes to let any excess moisture evaporate.
- Turn off the heat and drizzle lemon juice over the cooked spinach. Mix well to combine the flavors.
- Transfer the Satvic Palak to a serving dish and garnish with fresh coriander leaves, if desired. Serve the Satvic Palak hot as a side dish with roti (Indian bread) or steamed rice.
Contributed by Mala Varandani (my mother) and Edited by Vansh Varandani (my brother)!!!