• 23's Top 10 Recipes - 41

    From Dave Drum@1:18/200 to All on Thu Jan 11 16:42:15 2024
    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
    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
    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
    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

    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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