saag paneer (except with feta)

Saag Paneer, But With Feta

recipe

i modified it a little to match what i had in the kitchen.

in a large skillet

• ¼c ghee
• melt on medium heat
• add 2tbsp whole coriander seeds
• add ¼tsp ground cardamon
• cook until starting to brown
• add half of a medium, white onion, chopped
• cook until starting to brown
• add 2 cloves chopped garlic
• add 2” chopped ginger
• cook briefly until fragrant
• gradually add 1£ baby spinach
• cook until wilted
• set aside to cool

in a saucepan

• add ½c jasmine rice, rinsed
• add 1¼c water
• boil
• simmer and cover
• fluff
• add a splash of rice vinegar
• add a drip of sesame oil
• fluff
• set aside, covered

in a food processor

• add the cooled spinach
• process into a coarse paste

in the large skillet

• transfer the paste
• low heat
• add ½c water
• add ½tsp gocugaru
• add ⅛tsp sumac
• add ¼tsp old bay
• fold in 6℥ cubed feta
• cook 5m until feta softens

in a small skillet

• 2tbsp ghee
• melt on medium-high heat
• add 1tsp whole cumin seeds
• cook briefly until browning and popping
• remove from heat
• add ¼tsp gochugaru

notes

• feta and spinach go well together!
• the spinach is a little bitter. maybe i took too long wilting it. maybe next time i’ll pre-chop the spinach, even coarsely.
• it’s hard to fit 1£ of spinach in my skillet! maybe i should use my bigger pan next time.
• the spice level was pretty good for me.
• i really need asafetida
• it was fun to try winging it, even when my intution didn’t give me exactly what i’m looking for.