Coconut Saag
Saag paneer is a classic North Indian dish — but it’s also endlessly riffable. Swap out the paneer for feta or halloumi, the mustard greens for kale or spinach, and so on. This is a particularly stellar riff, in which coconut milk enriches an already aromatic and verdant sauce that can be paired with either the traditional paneer, or extra-firm tofu. The final hit of coconut oil infused with smoky cumin seeds and red chile powder adds loads of depth, making this dish quite possibly the most luxurious way to eat a pound of greens.
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
Nutritional analysis per serving (4 servings)
473 calories; 40 grams fat; 24 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 16 grams protein; 780 milligrams sodium