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Clover Saag Feta Curry

Clover Saag Feta Curry
Recipe by: Jay Miller
Serves: 4
Cooking Time: 45 Minutes
¼ cup ghee
2 Tbsp. coriander seeds
¼ tsp. ground cardamom
1 tsp garam masala
1 small onion, chopped
2 Tbsp. garlic and ginger paste
450g baby spinach
1 cup fresh coriander, roughly chopped
1 large green chilli, roughly chopped
juice of one lemon
150g Clover Elite Feta Traditional, cut into 1.5cm chunks
salt and pepper to taste
For the spiced ghee topping
1 Tbsp. ghee
1 tsp. cumin seeds
1 tsp fenugreek seeds
1 tsp mustard seeds
¼ tsp. smoked paprika
To serve
roti or rice
Heat the ghee in a large pan over medium heat. Add coriander seeds, cardamom and garam masala and stir until it just starts to brown. Add onion and cook until translucent and slightly browned. Add in garlic and ginger paste and cook until fragrant. Add spinach and fresh coriander and cook until all of the spinach is just wilted. Remove the pan from the heat and add the chilli and lemon.

Allow to cook for 5 minutes before transferring the mixture to a blender and blending until a coarse paste forms. Return the spinach mixture to the same pan and set over low heat. Stir in ½ cup water to loosen the spinach mixture then gently fold in the Clover Feta Traditional, being careful not to break it up too much. Cook until the Clover Feta is slightly softened and has absorbed some of the sauce.

Turn off the heat and move on to the spiced ghee topping.
Heat 2 tablespoons of ghee in a small saucepan over medium-high until melted. Add seeds and gently swirl until the seeds start to brown and dance in the ghee. Immediately add the smoked paprika, give it a mix and then pour it over the spinach and feta mixture.

Serve with roti or rice.

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