Saag Feta

Adapted from Indian-ish Cookbook

Ingredients

• ¼ cup plus 2 Tbsp ghee or EVOO
• 2 Tbsp coriander seeds
• ¼ tsp ground cardamom
• 1 small onion, chopped
• 1 garlic clove, finely chopped
• 1½” piece ginger, peeled and chopped
• 1 pound baby spinach (about 12 cups)
• 2 small Indian green chiles or Serrano chiles, coarsely chopped
• 1½ tsp fresh lime juice
• Kosher salt
• 6 oz feta, cut into 1” pieces
• 1 tsp cumin seeds
• ¼ tsp asafetida (optional)
• ¼ tsp red chili powder
• Roti or rice (for serving)

Directions

1. Heat ¼ cup of oil in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly until starting to brown, about 2 minutes.
2. Add onion and cook until translucent and slightly browned, stirring occasionally, about 5 minutes. Mix in garlic and ginger and stir, cooking for 1 minute.
3. 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.
4. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.
5. 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.
6. 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.
7. Meanwhile, remaining 2 Tbsp oil 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.
8. Pour mixture over spinach mixture. Serve with roti or rice.