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    Ginger piece (1/2"); peeled,
           - rough chopped
      2 cl Garlic; minced
      1 lb Mustard greens; tough ends
           - trimmed, greens rough
           - chopped -OR-
     10 c  Fresh baby spinach;
           - up to 12 c
    1/2    Lime; juice of
      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 (optional, 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.
  
  Recipe by Priya Krishna
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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