SPINACH SAAG “PANEER”

 
 

INGREDIENTS:

  • 1⁄4 cup plus 2 tablespoons olive oil, divided

  • 1 tablespoons coriander seeds

  • 2 green cardamom pods, or 1⁄4 teaspoon ground cardamom (freshly ground is best)

  • 1 small yellow onion, diced into 1⁄2 -inch pieces

  • 1 tablespoon roughly chopped fresh ginger

  • 1 garlic clove, minced

  • 1 pound fresh baby spinach (10 to 12 cups)

  • 1⁄2 tablespoon fresh lime juice (from about a quarter of a lime), plus more if needed

  • 1 small Indian green chile or serrano chile, roughly chopped

  • 1 teaspoon kosher salt

  • 1 teaspoon cumin seeds, or 1 teaspoon of ground cumin

  • 1⁄4 teaspoon asafetida (optional, but really great)

  • 1⁄4 teaspoon red chile powder

  • If preferred, add 6 ounces feta cheese, cut into 1⁄2-inch cubes (a little over 1⁄2 cups

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INSTRUCTIONS:

First roast the peppers. Preheat oven to broil. Core peppers and remove the seeds, cutting the pepper flesh into about 3 or 4 large pieces. Lay on a baking sheet lined with parchment, skin side up. Sprinkle with salt. Place in oven for 12–15 minutes or longer, until the peppers are well charred and blistered.

Remove from  oven and transfer to a glass bowl that is deep enough to hold peppers below the surface area of the bowl. Cover bowl with plastic wrap and let sit for 20–30 minutes. After this time, the peppers will have cooled and the skins will slip off easily. Remove the skins and discard.

Place peppers in a blender with the potato, vinegar, tahini, nutritional yeast, miso, garlic, and salt. Puree until smooth. Depending on the liquid in the peppers and the power of your blender, you may need to thin slightly with water. Add a little at a time, 1 tbsp, puree and check consistency. Also taste to see if you’d like to add a touch of sweetener (again, that depends on the sweetness of the peppers).

Finally, if you have fresh basil, puree through. Taste and adjust any seasonings. Serve at room temperature, or place in a heat-proof dish and heat in the oven until warmed through. Makes about 1 3/4 cups.