Saag Feta

Name: Saag Feta
Yield: 2 servings
Cuisine: British
Ingredients: 1/4 cup butter & extra-virgin olive oil; 2 Tbsp. coriander seeds; 1/4 tsp. cardamom; 1 small onion, chopped; 1 half garlic, finely chopped; 1 piece ginger, peeled, chopped; 2 packets. baby spinach; 1-2 small green chilli pepper rough chopped; 1/2 fresh lime. juiced; 1 packet feta, cut into square pieces; 1 tsp. cumin seeds; 1/4 tsp. red chili powder; 1/4 tsp. asafoetida (optional); 1 packet basmati rice; 2 Naans

Oliver Pantelides @cook_8345812

Saag Feta

Oliver Pantelides @cook_8345812

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Ingredients

2 servings

The Saag
1/4 cupbutter & extra-virgin olive oil
2 Tbsp.coriander seeds
1/4 tsp.cardamom
1small onion, chopped
1 halfgarlic, finely chopped
1 pieceginger, peeled, chopped
2packets. baby spinach
1-2small green chilli pepper rough chopped
1/2fresh lime. juiced
1 packetfeta, cut into square pieces
The Spice
1 tsp.cumin seeds
1/4 tsp.red chili powder
1/4 tsp.asafoetida (optional)
The Sides
1 packetbasmati rice
2Naans

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Steps

1

Heat ¼ cup butter/oil in a large pot over medium heat. Cook coriander seeds and cardamom, stirring constantly, until starting to brown.
2

Add onion and cook, stirring occasionally, until translucent and slightly browned. Add garlic and ginger and cook, stirring.
3

Add spinach slowly, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted.
4

Remove pan from heat and add chile and lime juice; season with salt (not too much).
5

Blend the mixture. Return spinach to pot and set over low heat. Stir in ½ cup water, then gently add in feta, being careful not to break up.
6

Heat 2 Tbsp butter/oil in a small saucepan over medium-high. Add cumin seeds until browning. Add asafoetida and chili powder.
7

When feta is slightly softened. Pour butter/oil mixture over spinach mixture and your ready to plate. Serve with naan and rice.