Saag Paneer, But With Feta

Step 1 Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute. Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes. Step 2 Transfer spinach mixture to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes. Step 3 Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops. Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice. Do Ahead: Spinach mixture (without spiced ghee mixture) can be made 1 day ahead. Let cool; cover and chill.

The instructions could’ve been written in a lot better. That being said, it was a good recipe. I will just have to rewrite so that it’s easier for me to follow while I’m cooking

Easy! Add 1 Tbsp mustard seeds at the beginning. Use garlic paste instead of garlic. Used a mix of chard, collars greens and spinach. Add a 1/4 cup of cream at the end. So delicious

Replace feta with tofu et voilà, delicious plant based goodness

made it using semi firm tofu instead of feta! + subbed earth balance for ghee <3