I checked out Priya Krishna's great Indian-ish cookbook from our library ebook reader, and the recipe that immediately caught my eye was the Feta Saag Paneer recipe.
Feta instead of paneer? Yes, it works! And it works really, really well. The saltiness and brine of the feta melts wonderfully into the cooked spinach to create a creamy, tart, and herby dish, though I think Krishna's liberal use of butter helps enhance the flavor as well 🙂
I made a few modifications to this recipe – substituted 1 tsp. of ground coriander for seeds based on the recipe reviews and personal preference, less butter (don't remember how much, but I think just a small amount works), and one Thai red chile. I also reduced the spices overall because I had only 10 oz of spinach and about 4 oz of feta.
Yum! I look forward to making this recipe again.
Leave a Reply