The Master's Touch
(1) Composite Polarity Mudra Meditation - For Subtle Command
Breathe Pattern: Inhale, Hold, Exhale Hold
(2) Meditation for a Blessing - to Develop the Frontal Lobe
Gaze is at nose, chant Waheguru (3x) Wahejio, arms out to sides, with Jupiter and Saturn fingers extended, Right palm up, Left down.
SAAG PANEER by Yogi Bhajan
5 bunches mustard greens
2 large onions, finely chopped
2 tsp. turmeric
2 Tbsp. cumin
2 Tbsp. coriander
1 tsp. salt
1/2 tsp. crushed red chiles
5 ripe tomatoes, peeled
1/2 cup ghee
1/4 tsp. black pepper
1 package paneer
Rinse mustard greens, then coarsely chop. Set to boil, then simmer for two hours. Check water levels periodically to avoid scorching. Place in blender and blend until smooth. Then pour into a large saucepan and continue to cook over a medium flame.
While the greens are boiling, heat paneer in ghee or oil in a frypan until golden brown. Set aside.
Saute onions in ghee or oil over a medium-high heat until brown. Add spices and saute a few minutes longer. Then add tomatoes and crushed chiles and cook until saucy. Add to cooked greens with 1/4 cup ghee and cook until the extra water cooks out and the saag is thick. Add in paneer. Salt to taste. Serves 4-6.
Charanpal’s Notes: Serve with Naan bread or white basmati rice! Yum! This is my favorite Indian dish and although I am sensitive to dairy, for some reason, paneer never gives me any upset. If you are vegan, just go for it with vegetable oil and omit the paneer!