Feta Palak

Source https://www.bonappetit.com/recipe/saag-paneer-but-with-feta

Feta works better than paneer.

ingredient amount procedure
Ghee ¼ cup
Coriander seeds 2 Tbsp
Ground cardamom ¼ tsp
Preheat ghee, large skillet, medium
Brown seeds, 2 min
Onion, chopped 1 small
Add, stir occasionally, until browning, 5 min
Garlic clove, finely chopped 1
Ginger, peeled, chopped 1½"
Add, stir, 1 min
Baby spinach 1 lb
Add gradually, wilt slightly, 3 min
Indian green chile 1
Lime juice 1½ tsp
Kosher salt
Add, cool 5 min Blend to coarse paste
Water ½ cup
Feta, cut into 1" pieces 6 oz
Gently fold in, 6 min, low
Ghee 2 Tbsp
Cumin seeds 1 tsp
Asafetida ¼ tsp
Chili powder ¼ tsp
Preheat ghee, small saucepan, medium-high, 1 min
Brown seeds, 1 min
Remove from heat
Add spices
Pour over spinach
  1. Heat ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes.
  2. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes.
  3. Mix in garlic and ginger and cook, stirring, 1 minute.
  4. 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.
  5. Add chile and lime juice; season with salt. Let cool 5 minutes.
  6. Transfer spinach mixture to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute.
  7. 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.
  8. Meanwhile, heat 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 and chili powder. Pour ghee mixture over spinach mixture.
Indian green chile can be substituted with serrano.
Ghee can be substituted with olive oil.