Saag, oil free

• 16 oz frozen spinach
• 1/2 onion
• 1 clove garlic
• Juice of 1/2 lemon
• 1 T tahini
• 1 t cumin seeds
• 1 t garam masala
• 1/2 t ginger
• 1/4 t black salt or asoefetida
• Nutritional yeast, salt, pepper

Put a small amount of water in a saucepan. Steam onions and garlic. Add spinach. Cook on medium heat until it gets hot.

Put lemon juice and tahini in a small container with a lid and shake it to emulsify. The less liquid the better, try to make it creamy like sour cream consistency. Add more tahini to thicken if necessary.

Put spinach in blender. Add tahini cream and spice. Puree. An immersion blender would work too.

Serve with brown rice or flat bread.