In one sentence, describe what the following article is about: This dish takes place in one pan, meaning you need everything ready ahead of time to prevent burning and ensure proper cooking times. Dice the onion and mince both the garlic and ginger, setting aside for now. Optional, but recommended: If you like heat, chop up and add 2-3 green chilis here as well, setting aside with the other three. The exact ratios depend on your preferences, so mix everything together in a small bowl ahead of time and take a big whiff, adding more as needed. Start with a 1/2 teaspoon of each to start, smelling and adapting as you like: Just use turmeric and a bit of cumin (dried seeds are best) for a simple, classic flavor. If you aren't using fresh fenugreek, a touch of dried leaves will go nicely here. If you don't have fresh ginger, 1/2 teaspoon ground ginger can be substituted here. This is the first step of "blanching," which quickly cooks the spinach without losing its color or flavor. Bring the water to a rolling boil, then drop your fresh spinach in for a brief time before draining it all out. Most saags are heavy on spinach, using mustard and fenugreek to complement the main attraction. You can make an all spinach saag, though this is technically known as "palak paneer." This will halt the cooking process immediately. When done, drain any excess water and squeeze the spinach dry between some paper towels. Set aside. Heat until the oil is hot. Ghee (clarified butter) is the preferred choice for Indian chefs, but regular butter or canola oil will do fine without ruing the flavor. The spices will develop best when "toasted" for several seconds, though you need to take care not to burn them if they start to smoke. After ten seconds, add the onion, garlic, ginger, and chili (if used) and stir well to coat. Add a dash of salt with the vegetables to help them cook. If you're worried about the spice burning, add them with 2 tablespoons of water. Many Northern Indian chefs (where this dish originated) only roughly chop the greens, leaving them in big chunks to enjoy. However, some western cooks prefer a smoother curry of sorts, using a blender or food processor to grind the greens up into a thick sauce of sorts. The choice is all yours. Make sure you remember to stir the vegetables while they cook -- don't let them burn! The onions will start to go clear in the centers. This is your cue to add the greens, stirring well and adding another dash of salt. This famous spice blend is slightly sweet, helping it balance against the chilis and garlic for a fantastically well-rounded dish. Add it now and stir in well to mix. Again, personal preference is key here. If you want a chunky, greens-heavy dish, skip the liquid. If you want a smoother, richer dish, add 1/3 cup of heavy cream, whole milk, or plain yogurt. Sour cream, in a pinch, will work as well. The greens, already blanched, don't need to cook anymore. Once you add them with the cheese, stir everything to bring it to the same heat and then serve hot with rice.
Summary: Finely chop one yellow onion, 1-2 inches of fresh ginger, and 4-5 large cloves of garlic. Mix up your desired spices, using cumin, turmeric, cayenne, paprika, and chili powder. Bring a pot of salted water to a boil and drop the greens in for 10 seconds, then drain. Immediately dump the hot spinach in an ice water bath, or rise for 30 seconds under cold water. Place 2 tablespoons ghee, butter, or oil in a large saucepan over medium heat. Toss in your spice mixture, cooking for only 10-20 seconds, then toss in the chopped vegetables. While the vegetables cook, chop your greens into your desired texture. Add the greens and paneer cubes once the onions are almost translucent, or slightly see-through. Add a half teaspoon of garam masala for a warm, spiced kicked. Consider adding a touch of cream or yogurt if you want a creamy saag. Serve hot over rice, only cooking the greens until up to heat.

Problem: Article: Aim for many quick conversations instead of one long one, at first. If you want to be flirtatious and get a girl interested in getting to know you back, try to talk to her regularly. Talk in the hall during passing period at school. Exchange a few quick sentences, then say, "Talk to you later." Always establish that you'll talk again soon. This will help to ensure that you're thinking about her, and you'll both be thinking about each other. One of the best ways to get a girl to open up more to you is to be a good listener. Focus on being a good listener. Show that you're interested in what she has to say. Don't dominate the conversation. Ask a question instead of launching into a story. Look at her while she talks and nod your head to show that you're paying attention. After she finishes, summarize what she said and use her name while you talk. This helps to show that you're giving her your personal attention. Eye contact is very important in establishing a good conversation. If you want to get to know a girl better, practice making better eye contact while you're speaking and while she's speaking. If you struggle to keep eye contact, or it makes you feel awkward, then practice. When you watch TV, practice holding the gaze of the TV actors as long as possible, or practice picking a spot on the face near the eyes, like the nose, the eyebrow, or another spot to hold your gaze. . If you want someone to open up to you, put them at ease by smiling. Even if you're feeling nervous, or feeling serious, or feeling the serious feelings about this girl, you need to relax yourself and relax her by flashing those pearly whites. Make your flirty talking face a smile. Even if you don't want to get to know this girl better romantically, it's still good to establish that you like talking to her and you enjoy her presence. A smile goes a long way in doing just that. It's important to make sure you're not bugging someone by approaching them and asking questions. Make sure that your presence is ok by learning to read a girl's body language. If she's not into talking, she'll display some of the following body language, which means you should just end the conversation and leave her alone: Crossed arms Frowning Looking down and avoiding eye contact A furrowed brow or confused face Turning away from you Very brief answers to questions If you're nervous every time you strike up a conversation with a girl, learn to calm yourself down in the moment. Be as natural as possible. Keep it simple and straightforward by keeping the conversation short. Lots of times, you'll be nervous because you think you won't have anything to talk about, or you'll say something dumb. We'll cover that in the next section.
Summary:
Have lots of short conversations first. Listen when she speaks. Make eye contact. Smile to put her at ease Read her body language. Relax.