Spinach. It's a green vegetable. It contains vitamins and minerals. It has no protein, no carbohydrates. But mostly, roughage, a thing that is excreted.
You eat spinach for the vitamins and minerals.
There are two big bunches of spinach staring at you when you enter the kitchen. You want to do it well and make it quick.
Wash the leaves thoroughly. Stuff them whole in a pressure cooker. Add salt to taste. Fix the lid and put it on the stove at low flame. If the quantity is small use a 2ltr pressure cooker on a small burner. If more, use the big burner, but on low flame.
Wait for exactly 10 mins.
Increase the flame to high. In a moment you will hear the whistle. Turn the flame off. Done.
Leave the pressure cooker lidded until the pressure subsides.
When you open it you will see a lump of spinach and a little trickle of green-brown water at the bottom.
Don't throw away that fluid !! It contains the main nutrients.
Put the spinach in a mixer and make a paste. Now it is ready to be added to any vegetable (potatoes, peas, beatroots) or cheese (paneer) that has already been cooked in an open pan. Add the fluid too. It gets cooked in 2 mins. The fluid gets absorbed.
REMEMBER: -
1) You lose the vitamins if you cook (fry or boil) spinach in an open pan.
2) You lose the minerals if you boil spinach in water and drain the excess water afterwards.
3) Use a pressure cooker. No added water. And don't throw away the fluid after straining the boiled spinach.
You eat spinach for the vitamins and minerals.
There are two big bunches of spinach staring at you when you enter the kitchen. You want to do it well and make it quick.
Wash the leaves thoroughly. Stuff them whole in a pressure cooker. Add salt to taste. Fix the lid and put it on the stove at low flame. If the quantity is small use a 2ltr pressure cooker on a small burner. If more, use the big burner, but on low flame.
Wait for exactly 10 mins.
Increase the flame to high. In a moment you will hear the whistle. Turn the flame off. Done.
Leave the pressure cooker lidded until the pressure subsides.
When you open it you will see a lump of spinach and a little trickle of green-brown water at the bottom.
Don't throw away that fluid !! It contains the main nutrients.
Put the spinach in a mixer and make a paste. Now it is ready to be added to any vegetable (potatoes, peas, beatroots) or cheese (paneer) that has already been cooked in an open pan. Add the fluid too. It gets cooked in 2 mins. The fluid gets absorbed.
REMEMBER: -
1) You lose the vitamins if you cook (fry or boil) spinach in an open pan.
2) You lose the minerals if you boil spinach in water and drain the excess water afterwards.
3) Use a pressure cooker. No added water. And don't throw away the fluid after straining the boiled spinach.
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