Sort-of Saag Paneer

Ingredients

1 pound fresh spinach leaves, fine chopped (or 3 bunches kale)

1 medium onion, chopped

4 cloves garlic, minced

2 teaspoons fresh grated ginger root

1 bird chili, diced

1 teaspoon Garam Masala

1 tsp cumin

2 tsp coriander

1 tsp turmeric

1 teaspoon salt

1-2 pinches cayenne pepper

1/8 tsp asafetida

1/2 lemon, juice

2 cans coconut milk

2 tablespoons coconut oil, melted or fractionated

12 oz paneer, cut into 1/2-inch cubes (or feta, amt to taste)

Directions

1. Bloom spices in coconut oil or ghee. Sauté onions. Add hing powder.

2. Add ginger, garlic, and greens and cook until greens have wilted.

3. Add coconut milk. Cook low and slow until greens start disintegrating (or you can speed up with immersion blender

4. Add paneer at the end. Serve over rice

Notes

Feta is a great sub when you can’t get paneer. Use to taste - I sprinkle a hefty amount on my bowl after serving the saag over rice.

Can use kale, dandelion, mustard, etc. with or instead of spinach.