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Priya Krishna’s Saag Feta

So a few years ago I got the cookbook, Indian-ish. Ever since I’ve been in love with Priya Krishna’s Saag Feta. It’s so comforting, nourishing, and nutritious. I always go for it when I feel like I need a boost of energy. Spinach has some kind of energy-boosting properties that make me better understand Popeye.

Priya Krishna’s Saag Feta.
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Saag Feta is a classic riff of the traditional Saag Paneer. You can make this with other mild cheeses such as Mozarella, Oaxaca, Queso Fresco, or tofu.

Saag Feta Recipe

  • 2 tbsps ghee
  • 2 tbsp. coriander seeds
  • 1/2 tsp. ground cardamom
  • 1 tbsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1/2 cup chopped shallots
  • 1″ piece ginger, peeled, chopped
  • 1 lb. spinach or any greens (about 12 cups)
  • 1 tsp. fresh lime juice
  • 1 tsp. kosher salt
  • 6 oz. feta, cut into cubes
  • 1 tsp. red chili powder (gochugaru or aleppo pepper)
  • rice (for serving)

For the Chhonk (sizzled spices to top the saag)

  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds


First, start by slicing shallots and ginger, set aside. Toast your whole spices in ghee so they bloom and add your shallots and ginger. While those sauté start cutting your feta into cubes and set aside.

Add your greens to the shallot, ginger, and spice mixture. Don’t worry they seem like a lot but they will turn to nothing. Like my will to live some days. 

Once all the greens have wilted, add them into a blender and blend until you have a smooth gravy. Transfer back into your pan. Add some water to the bottom of the blender and swish that around to make sure you have all of the remains. A salute to all of the mothers and aunties who do this. 

Mix everything and gently fold in your cubes of feta. Season with a pinch of salt, lime, and chili. Serve over rice. 

Now for the chhonk, what is chhonk? think sizzled spices. This is going to add more texture and spice to the dish. You can do this with any type of dish but it’s more common and traditional to Indian dishes.

Add the ghee and spices to a hot pan and toast them until they begin to sizzle. As if they’re dancing. Don’t let it burn or smoke. Then top the saag and enjoy! 

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