Dotnom

Spinach And Feta Cooked Like Saag Paneer

Ingredients

• 1/4 cup + 2 tablespoons ghee or olive oil, divided
• 2 tablespoons coriander seeds
• 2 green cardamom pods, or 1/4 teaspoon ground cardamom
• 1 small yellow onion, diced into 1/2-inch pieces
• 1 tablespoon roughly chopped ginger
• 1 garlic clove, minced
• 1 pound baby spinach
• 1/2 tablespoon lime juice
• 1 small Indian green chile or serrano chile, roughly chopped
• 1 teaspoon kosher salt
• 6 ounces feta cheese, cut into 1/2-inch cubes
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafetida (optional)
• 1/4 teaspoon red chile powder

Directions

1. In a large pan over medium heat, melt 1/4 cup of the ghee.
2. Add the coriander and cardamom and cook, stirring, for 2 minutes.
3. Add the onion and cook, 5 to 6 minutes.
4. Stir in the ginger and garlic and cook for 1 minute more.
5. Add the spinach and cook, 4 to 5 minutes.
6. Remove the pan from the heat and add the lime juice, green chile, and salt.
7. Let cool for 5 minutes.
8. Transfer to a blender and blend into a chunky paste.
9. Return the spinach mixture to the same pan and set it over low heat.
10. Stir in 1/2 cup water, then fold in the feta, being careful not to break up the cubes.
11. Cook for 5 to 7 minutes more to soften the feta slightly and allow it to soak up some of the spinach sauce.
12. In a pan or butter warmer over medium-high heat, warm the remaining 2 tablespoons ghee for 1 minute.
13. Add the cumin seeds.
14. As soon as the cumin seeds start to sputter and brown, for 1 minute max, remove the pan from the heat.
15. Immediately add the asafetida (if using) and red chile powder.
16. Pour all of the ghee mixture into the spinach and feta once that is done cooking.

Attribution