No Saag, No Paneer
Adapted from Saag Paneer (but with feta) by Priya Krishna
Ingredients
- 1/4 cup ghee or extra-virgin olive oil plus an add'l 2 tbsp
- 2 tbsp. coriander seeds
- 1/4 tsp. ground cardamom
- 1 small onion, chopped
- 1 garlic clove, finely chopped
- 1 1/2 in piece of ginger, peeled and chopped
- 1 lb mixed "throw away" greens (carrot tops, radish greens or whatever you have on hand), roughly chopped
- 1 small jalapeno or serrano chile
- 1 1/2 tsp. fresh lime juice
- 1/3 cup crumbled goat cheese
- 1 tsp. cumin seeds
- 1/4 tsp. asafetida (optional) This is a pungent, onion-y Indian seasoning that I happen to love, but that most people in the U.S. aren't familiar with. Its name should clue you in to how some feel about it...
- 1/4 tsp. red chile powder
Instructions
- Heat ¼ cup ghee or oil in a large skillet. 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 greens in batches, letting them wilt slightly before adding more. Cook until all of the greens are wilted, about 3-5 minutes. Remove pan from heat, add chile and lime juice; then season with salt. Allow to cool 5 minutes.
- Transfer spinach mixture to a blender (reserve skillet) and blend until a coarse paste forms, about a minute or so. Return greens to pan over low heat. Stir in ½ cup water, and cook gently for 5 minutes, stirring occasionally.
- Remove pan from heat and scatter 1/3 cup crumbled goat cheese on top.
- Meanwhile, heat remaining 2 Tbsp. ghee or 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. Pour this mixture over the greens. Serve with flatbread or rice.