Name: Saag Paneer, But With Feta
Yield: 4 servings
Ingredients: ¼ cup plus 2 Tbsp. ghee or extra-virgin olive oil; 2 Tbsp. coriander seeds; ¼ tsp. ground cardamom; 1 small onion, chopped; 1 garlic clove, finely chopped; 1 1½" piece ginger, peeled, chopped; 1 lb. baby spinach (about 12 cups); 1 small Indian green chile or serrano chile, coarsely chopped; 1½ tsp. fresh lime juice; Kosher salt; 6 oz. feta, cut into 1" pieces; 1 tsp. cumin seeds; ¼ tsp. asafetida (optional); ¼ tsp. red chili powder; Roti or rice (for serving)

Image may contain Cutlery Spoon Vegetable Food Plant and Spinach

Photo by Chelsie Craig, food styling by Alison Attenborough

This riff on the classic dish swaps paneer out for salty chunks of feta. And while feta and spinach is an iconic combination, mozzarella or even tofu cubes are also great here. Do seek out the umami-charged asafetida at an Indian grocer or online—just a pinch of this pungent powder makes all the other spices come alive.

Recipe notes