Saag Feta

"Part of the secret of success in life is to eat what you like and let the food fight it out inside.”
― Mark Twain

I have a fetish for authentic recipes - anything that our mom, grandmas and aunts have been cooking for years. I do not really like shortcuts or substitutes. I see you , subtly pointing to the previous post. If you know me, you should also know - there are no definite choices in my life. I go with whatever is the predominant mood of the day. Now, as I grow older ( and hopefully wiser), I have come to the conclusion that authentic recipes vary for each province and sometimes each city. And to be honest, it varies from one house to another. So much for my quest for authentic recipes. So these days, I take anything that I can get. I am easy that way.

I have always liked North Indian food, having a Punjabi Maami in the house has a lot to do with it. During the holidays in Mahe, when the whole family came together, the house was filled with 11 children and their parents. So food time was a chaotic scene. Back then, children did not have a choice in what they ate. After days of being fed the South Indian dishes from my Ammamma's kitchen, we would wait for a difference in cuisine. And Maami's rotis were a welcome break. 

While the children did not have a say in food for lunch, we were occasionally asked what we would like for dinner. The children always wanted rotis, as we know then Maami would volunteer to cook something Punjabi - rich in ghee and butter. It was not only us children who were delighted. The ladies in the house - my mom and aunts, would all happily agree too.  It's a night off for them from all the cooking and cleaning in that hot humid Kerala weather. You see, those days rolling a paratha was a highly competent task - not something for the predominantly South Indian family. So, the ladies took some time off and some of the older children, got to help Maami in the kitchen. I still remember standing next to Maami in the kitchen and watch her work her magic. The rotis were soft and delicious, and the curries were wiped off the plates in no time. Though I liked all the curries that she has cooked, I specifically remember the Rajma curry. Till date, I have never tasted a better Rajma curry than what I had in that sultry hot kitchen in Mahe.

 

Today's recipe is something that is all over the Internet, or so I am told. Saag Paneer is one of my favorite recipes. When I found this recipe, or like I always say - when this recipe found me - I had to give it a try. My authenticity fetish meter was low, and with such rave reviews I did not need much convincing. Worst case, I can always go back to Paneer.

Ingredients : 

Ghee - 2 Tbsp. + 2 Tbsp.
Coriander seeds -  2 Tbsp.
Green Cardamom pods -2 
Onion - 1 small - diced
Ginger - roughly chopped - 1 Tbsp.
Garlic Clove -1 - minced or chopped fine
Spinach - 1 pound - Chopped 
Fresh Lime juice - 1/2 Tbsp
Green Chili - 1 - small - roughly chopped
Feta cheese - 6 Ounces - Cut into 1/2 inch cubes
Cumin seeds - 1 tsp
Asafetida - 1/4 tsp
Red chili powder - 1/4 tsp
Salt to taste.

How I made it :

1. In a pan over medium heat, warm 2 Tbsps. of ghee. Add the coriander seeds and cardamom pods and stir, until the seeds start to brown. Add the chopped onions and sauté for few minutes till the onions sweat and turn translucent. To this, add the ginger and garlic and stir well. Now, add the spinach and salt. Cook till the spinach wilts and softens. 

2. Turn off the flame. Remove from heat, add lime juice and green chillies.  Allow it to cool. 

3. Transfer contents to a blender and blend well into a chunky paste. ( See Notes)

4. Transfer the spinach mixture back to the pan, over low heat. Add water and adjust consistency as desired. Add the Feta cheese and fold in well to coat it in the curry. Feta crumbles easily so handle with care. Cook for 8-10 minutes approximately so that the Feta cheese softens and absorbs the curry. 

5. Now for the tempering, heat a small pan. Add 2 Tbsp. of ghee and add the cumin seeds. As soon as they sputter and brown, remove from heat. Immediately, to the cumin mixture,  add Asafetida and red chilli powder. Ensure that they do not burn. Pour this over the spinach curry. Serve hot. 

Notes : The recipe called for it to be a chunky paste. I blended it fine as my children prefer it that way. You are free to choose the texture that works for you. But remember, the coarse texture also means biting into coriander seeds - not something everyone will like. So decide as you see fit. 

Recipe source - from here.