Coconut Saag Recipe (With Video)

cooking.nytimes.com

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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

Directions at cooking.nytimes.com

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