Spinach and feta cooked like saag paneer
From Priya Krishna’s highly-recommended Indian-ish: Recipes and Antics from a Modern American Family
1/4 cup + 2 tbs. ghee or olive oil, divided
2 tbs. coriander seeds
2 green cardamom pods, or 1/4 tsp. ground cardamom
1 small yellow onion, diced into 1/2-inch pieces
1 tbs. roughly chopped fresh ginger
1 garlic clove, minced
1 lb. fresh spinach (10 to 12 cups)
1/2 tbs. fresh lime juice (from about a quarter of a lime), plus more if needed
1 small Indian green chile or serrano chile, roughly chopped
1 tsp. kosher salt
6 oz. feta cheese, cut into ½-inch cubes (a little over ½ cup)
1 tsp. cumin seeds
1/4 tsp. asafetida (optional, but really great)
1/4 tsp. red chile powder
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.
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 of 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.
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.
Pour all of the ghee (or oil) mixture into the spinach and feta once that is done cooking.
