Source: https://www.youtube.com/watch?v=E4G5Y2ghqEQ

Ingredients

Gravy

• 2 tablespoons of whole coriander seeds
• 2 green cardamom pods
• 1/4 cup of ghee
• 1 medium diced onion
• 1 garlic clove, minced
• 1 tablespoon chopped ginger
• 1 pound of fresh spinach
• 1 chopped Serrano chile
• 1/4 tablespoon of lime juice
• 1 teaspoon of salt
• 1/2 cup of water
• 6 oz feta

Chonk

• 2 tablespoons ghee
• 1 teaspoon of cumin seeds
• 1/4 tsp red chile powder
• 1 pinch of asafoetida (hing)

Method

Sauté 2 tablespoons of whole coriander seeds and two green cardamom pods in a quarter cup of ghee on medium heat until they start to brown. Add the diced onion. Cook until translucent, and mix in a minced garlic clove, a tablespoon of chopped ginger. Cook briefly till you can smell the aroma of the garlic and ginger. Add the fresh spinach a bit at a time till it wilts down. Once the spinach has wilted, take the pan off the heat, add the chopped Serrano chile, lime juice, and salt, then throw everything in a blender and blend it into a chunky paste. Add that mixture back into your pan on low heat, along with a half cup of water, and fold in 6 ounces of feta cut into cubes.

While that warms up, in a small pan or butter warmer, add two more tablespoons of ghee and a teaspoon of cumin seeds on medium-high heat. Once the cumin seeds start to brown, add red chile powder and asafoetida, and pour the spice-oil mixture (that’s the chonk!) over the top of the saag paneer. Serve with rice or roti.