Coconut Saag
Saag paneer is a classic North Indian dish — but it’s also endlessly riffable. Swap out the paneer for feta or halloumi, the mustard greens for kale or spinach, and so on. This is a particularly stellar riff, in which coconut milk enriches an already aromatic and verdant sauce that can be paired with either the traditional paneer, or extra-firm tofu. The final hit of coconut oil infused with smoky cumin seeds and red chile powder adds loads of depth, making this dish quite possibly the most luxurious way to eat a pound of greens.
- Time: 35 min
Source: Only Recipes
Ingredients
- tablespoons vegetable oil
- tablespoons coriander seeds
- green cardamom pods or ¼ teaspoon ground cardamom
- small yellow onion, roughly chopped
- ginger, peeled and roughly chopped
- garlic cloves, minced
- pound mustard greens, tough ends trimmed and greens roughly chopped, or fresh ba
- lime, juiced
- small indian green chile, serrano chile or thai bird’s-eye chile, roughly choppe
- teaspoon coarse kosher salt
- can coconut milk
- block extra-firm tofu or 1 package paneer, cut into 1/2-inch cubes
- tablespoons coconut oil
- teaspoons cumin seeds
- teaspoon asafetida
- teaspoon red chile powder, such as cayenne or kashmiri
- rice or roti, for serving