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Ingredients
  • 3 tablespoons vegetable oil
  • 2 tablespoons coriander seeds
  • 3 green cardamom pods or ¼ teaspoon ground cardamom (freshly ground is best)
  • 1 small yellow onion, roughly chopped
  • 1 (½-inch) piece ginger, peeled and roughly chopped
  • 2 garlic cloves, minced
  • 1 pound mustard greens, tough ends trimmed and greens roughly chopped, or fresh baby spinach (10 to 12 cups)
  • ½ lime, juiced
  • 1 small Indian green chile, serrano chile or Thai bird’s-eye chile, roughly chopped
  • 1 teaspoon coarse kosher salt (such as Morton)
  • 1 (13-ounce) can coconut milk
  • 1 (12-ounce) block extra-firm tofu or 1 (8-ounce) package paneer, cut into ½-inch cubes
  • 1½ tablespoons coconut oil
  • 2 teaspoons cumin seeds
  • ¼ teaspoon asafetida (optional, but really fantastic)
  • ¼ teaspoon red chile powder, such as cayenne or Kashmiri
  • Rice or roti, for serving
Steps
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