One of my favorite dishes to get at an Indian restaurant in saag paneer, or anything with paneer, really.
If you’ve never had paneer, it’s a silky cheese cut into cubes usually. It’s almost like if tofu combined with cheese. I love how they sometimes say “Indian cottage cheese” to describe paneer on the menu, too. I personally love cottage cheese, so I’m on board!
Anyway, we’re always looking for new easy Indian recipes to try, and we’ve already made this one twice since seeing it in Bon Appetit magazine (my fave food mag). Actually, my husband has cooked it both times, and he said it was super easy.
And I say it was super delicious!
It’s got some great spices, a bunch of spinach, delicious and salty feta (which is a little easier for me to find than paneer) and even a spiced butter on top.
Make sure to serve with your favorite rice and some naan or roti!
Saag Feta
This Saag Feta is a play on the classic Indian dish saag paneer with tangy feta and lots of spices.
Ingredients
- 6 tbs. butter (or ghee)
- 2 tbs. coriander seeds
- 1/4 tsp. ground cardamom
- 1 small onion, chopped
- 1 garlic clove, pressed or chopped
- 1 1 1/2" piece of ginger, peeled and chopped
- 1 lb. baby spinach
- 1 small chile, chopped
- 1 1/2 tsp. lime juice
- 6 oz. feta, cut into 1" pieces
- 1 tsp. cumin seeds
- 1/4 tsp. red chili powder
Instructions
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Heat 4 tbs. butter (or 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 and 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.
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Transfer spinach mixture to a blender and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and put over low heat. Stir in ½ cup water, then gently fold in feta. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.
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Meanwhile, heat remaining 2 tbs. butter (or ghee) in a small saucepan over medium-high. Add cumin seeds. As soon as they start to pop and brown, remove from heat, 1 minute tops. Immediately add chili powder. Pour butter mixture over spinach mixture. Serve with rice.
