Saag with Feta and Tofu

Saag is one of my favorite Indian dishes, but I’ve often struggled when making it at home. The traditional recipes seem too complicated for a weeknight, and I get all of my flavors off by mixing too many spices. Coming to my rescue - of course - is Priya Krishna. I first “met” Priya on the Bon Appetit YouTube channel and have since enjoyed not only her Instagram stories but her amazing cookbook, Indian-ish. One of the recipes from her cookbook that was published on BA was this one - a new, simpler take on Saag that when I first tried it sang to me with amazing flavors and textures that I’d always wanted from my other complex saag recipes. This recipe is perfect to make Indian on a weeknight - and I updated her recipe to use both feta and tofu because, well, why not?!

Saag with Feta and Tofu (from Bon Appetit - serves 2 or 1 hungry person)

• 2 T olive oil

• 2 t ground coriander

• 1/2 t ground cardamom

• 1 small onion, diced

• 1 clove garlic, minced

• 1 inch ginger, grated

• 2 bags of baby spinach (about 10 oz)

• 1/2 c water

• 2 oz feta, crumbled

• 1/2 package firm tofu, chopped into 1/2 inch cubes

In a dutch oven, heat the olive oil. Add the coriander and cardamom and cook for a minute until fragrant.

Add the onion and saute until soft and translucent. Add the garlic and ginger and cook for 1 minute.

Add the spinach a handful at a time and cook until wilted - about 2 minutes - until adding the next handful. Repeat until all spinach is incorporated.

Using a blender, blend the spinach into a rough paste. Put back into the dutch oven.

Add the water, feta and tofu. Heat over medium low until the flavors have incorporated together and the dish is warmed through.