Saag Paneer with Feta
Classic Indian spinach curry made easy with feta cheese instead of paneer. Rich, creamy, aromatic, and finished with a traditional chhonk (spiced butter tempering).
Servings: 2 | Prep: 10 min | Cook: 20 min | Calories: 450 per serving
Ingredients
Saag (Spinach Curry)
- 25g butter or ghee
- 1 small onion, finely chopped
- 1 tbsp coriander seeds, whole
- 1/8 tsp ground cardamom
- 1 clove garlic, grated
- 2 cm fresh ginger, grated
- 1/2 tsp chili flakes (hot)
- 250g frozen spinach, whole leaf, thawed
- 1 tsp concentrated vegetable stock (or bouillon)
- Juice of 1/2 lemon
- 150g feta cheese, cut into cubes
- Salt to taste
Chhonk (Tempering)
- 20g butter or ghee
- 1/2 tsp cumin seeds, whole
- Pinch asafoetida (optional but traditional)
- Extra chili flakes (optional)
To Serve
- Jasmine rice or basmati (150g dry rice for 2 people)
Instructions
Start aromatics: Melt butter in a pot over medium heat. Add finely chopped onion and fry until translucent, about 5 minutes. Meanwhile, crush coriander seeds semi-finely using a mortar and pestle or spice grinder.
Tikka Masala with Lentils
From the ever lovely Vegetarisk Hverdag: Tikka Masala med Linser
A vegetarian tikka masala with red lentils in a rich, creamy, mildly spiced tomato sauce. Child-friendly and deeply satisfying. Served with cooling raita and jasmine rice.
Servings: 2 | Prep: 15 min | Cook: 35 min | Calories: 520 per serving
Ingredients
Tikka Masala
- 1 small onion, roughly chopped
- 2 cloves garlic
- 2 cm fresh ginger
- 1/2 tsp chili flakes (or use paprika for milder)
- 1 tbsp butter or oil
- 1½ tsp garam masala
- 1/2 tsp turmeric
- 1 tbsp tomato paste
- 200ml passata (crushed tomatoes)
- 1 dl water
- 1 dl crème fraîche or coconut milk (for vegan)
- 1½ tsp concentrated vegetable stock
- 1 dl red lentils
- 1 tsp sugar
- 1 tsp salt
- Juice of 1/2 lemon
- 3 tbsp cashews, roughly chopped and toasted
- Fresh cilantro
Rice
- 150g jasmine rice (about 300ml cooked)
Raita (Cooling Yoghurt Sauce)
- 100ml Greek yoghurt or crème fraîche
- 1/2 small apple, diced small
- 1/2 carrot, coarsely grated
- 1/4 clove garlic, minced
- Zest and juice of 1/4 lemon
- 2 tbsp fresh cilantro stems, finely chopped
- Salt to taste
Instructions
Make the Tikka Masala
Blend aromatics: Blend or finely grate onion, garlic, ginger, and chili flakes until it forms an almost smooth paste. Add a splash of oil if needed to help it blend.