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Ayurvedic Spicy Spinach Recipe

Spinach is known as palak in India and is part of one of the most popular dishes in northern India in the main course known as Palak paneer, a spinach and cream sauce with paneer cheese served with basmati rice or Indian naan bread or chapati flatbread.

Spinach is an excellent source of vitamin K, A, B2 and C and minerals like magnesium, iron and zinc. From an Ayurvedic perspective, cooked spinach is recommended for vata type people to balance their doshas.

So here is a simple recipe for tasty summer spinach :)

What you need for 1 serving:

  • bunch of fresh spinach
  • 1 large tomato
  • garlic - cloves from half of the head
  • piece of ginger - little over 1″ (or 3cm)
  • 1 teaspoon salt
  • pinch of cumin
  • 2-3 tablespoons ghee

Preparation:

Rinse the spinach leaves thoroughly with water and cut them into smaller pieces and put them aside in a bowl. Cut the tomatoes into pieces and put them in a blender (you can also use a stick blender). Add the garlic, clean it, cut in half and remove the sprout. To this add salt and ginger which you clean/scrape (you can use a teaspoon for this) and mix everything. Put ghee in a pot and heat it on a low flame and add the blended mixture. Fry the mixture until everything softens. Then add chopped spinach and fry/blanch until soft. If the mixture starts to burn, you can also add a little water.

Spinach prepared in this way can be served with rice, potatoes or another Ayurvedic dish.

  

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