This recipe is from Bon Appetite and it is wonderful! I bit of work for a weeknight but so worth it. I love using feta, if you are vegan use tofu.
- ¼ c plus 2 Tbsp. ghee or olive oil
- 2 Tbsp. coriander seeds
- ¼ tsp. ground cardamom
- 1 small onion, chopped
- 1 garlic clove, finely chopped
- 1 1½” piece ginger, peeled, chopped
- 1 lb. baby spinach (about 12 cups)
- 1 small serrano chile, coarsely chopped
- 1½ tsp. fresh lime juice
- Salt
- 6 oz. feta, or tofu, cut into 1″ pieces
- 1 tsp. cumin seeds
- ¼ tsp. asafetida (optional)
- ¼ tsp. red chili powder
- Naan or rice (for serving)
Heat ¼ cup 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, letting it wilt slightly after each addition before adding more. 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.
Transfer 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. 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.
Meanwhile, heat remaining 2 Tbsp. ghee 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 ghee mixture over spinach mixture. Serve with roti or rice.
Serves 4.
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