Subj : 23's Top 10 Recipes - 41
To   : All
From : Dave Drum
Date : Thu Jan 11 2024 16:45:41

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    (1/2") piece ginger; peeled,
          - rough chopped
     2 cl Garlic; minced
     1 lb Mustard greens; tough ends
          - trimmed, greens rough
          - chopped
          +=OR=+
    10 c  (to 12 c)fresh baby spinach
   1/2    Lime;, juiced
     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; (opt, 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.

 By: Priya Krishna

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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