Spinach and Feta Cooked Like Saag Paneer

Ingredients

• •¼ cup ghee
• •2 tablespoons coriander seeds
• •2 pods green cardamom pods
• •1 small yellow onion
• •1 tablespoon fresh ginger
• •1 clove garlic
• •1 pound fresh baby spinach
• •½ tablespoon fresh lime juice
• •1 small serrano chile
• •1 teaspoon kosher salt
• •6 ounces feta cheese
• •1 teaspoon cumin seeds
• •¼ teaspoon asafetida
• •¼ teaspoon red chile powder

Cooking Instructions

1. 1.

   In a large pan over medium heat, warm 1/4 cup of the ghee (or oil). Once the ghee has melted (or the oil begins to shimmer), add the coriander and cardamom and cook, stirring, for about 2 minutes, until the seeds start to brown. Add the onion and cook until it is translucent, 5 to 6 minutes. Stir in the ginger and garlic and cook for 1 minute more. Add the spinach and cook until it is just wilted, 4 to 5 minutes.

   14 min

2. 2.

   Remove the pan from the heat and add the lime juice, green chile, and salt. Let cool for 5 minutes. Transfer to a blender and blend into a chunky paste. Return the spinach mixture to the same pan and set it over low heat. Stir in 1/2 cup water, then gently fold in the feta, being careful not to break up the cubes. Cook for 5 to 7 minutes more to soften the feta slightly and allow it to soak up some of the spinach sauce.

   12 min

3. 3.

   While the feta cooks, in a small pan or butter warmer over medium-high heat, warm the remaining 2 tablespoons ghee (or oil) for 1 minute. Add the cumin seeds. As soon as (emphasis on as soon as-you don't want your cumin to burn!) the cumin seeds start to sputter and brown, about 1 minute max, remove the pan from the heat. Immediately add the asafetida (if using) and red chile powder.

   2 min

4. 4.

   Pour all of the ghee (or oil) mixture into the spinach and feta once that is done cooking.

   1 min

5. 5.

   Serve with rice or roti.

   1 min