MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coconut Saag
Categories: Vegetbles, Citrus, Chilies, Rice
Yield: 4 servings

3 tb Oil
2 tb Coriander seeds
3 Green cardamom pods
+=OR=+
1/4 ts Ground cardamom
1 sm Yellow onion; rough chopped
1 (1/2") piece ginger; peeled,
- rough chopped
2 cl Garlic; minced
1 lb Mustard greens; tough ends
- trimmed, greens rough
- chopped
+=OR=+
10 c (to 12 c)fresh baby spinach
1/2 Lime;, juiced
1 sm Indian green, serrano, Thai
- bird's-eye chile; rough
- chopped
1 ts Coarse kosher salt
1 oz Can coconut milk
12 oz Block extra-firm tofu
+=OR=+
8 oz Pkg paneer; in 1/2" cubes
1 1/2 tb Coconut oil
2 ts Cumin seeds
1/4 ts Asafetida; (opt, but really
- fantastic)
1/4 ts Red chile powder
Rice or roti; to serve

In a large, deep pan or Dutch oven over medium heat,
warm the vegetable oil. Once it shimmers, add the
coriander and cardamom and toast the spices until
fragrant and starting to brown, about 2 minutes. Add the
onion and cook until soft and translucent, 5 to 6
minutes, stirring occasionally. Stir in the ginger and
garlic and cook until fragrant, 1 minute more.

Add the mustard greens, a large handful at a time, and
cook until just wilted and still bright green. Don’t
overcook the greens!

Remove the pan from the heat and stir in the lime juice,
chile and salt. Let cool for a few minutes, then
transfer to a blender (or use an immersion blender) and
blend into a chunky paste. Return the mixture to the
same pan over low heat. Stir in the coconut milk, then
gently stir in tofu. Cook for 5 to 7 minutes more, until
the tofu is warmed through and has soaked up some of the
sauce.

While the tofu cooks, in a small pan or butter warmer
over medium-high heat, melt the coconut oil. Add the
cumin seeds, and once they start to brown and dance
around in the pan, about 1 minute, remove the pan from
the heat and stir in the asafetida, if using, and red
chile powder.

Pour the coconut oil mixture over the saag, and serve
with rice or roti.

By: Priya Krishna

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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