Great recipe and much appreciated. But note: whole coriander remains tough and unpleasant in the saag unless you have a really high power blender. I blended this in my ninja blender for a long time and couldn't break down the coriander seeds. It left my saag texture filled with really unpleasant "woody" debris. I recommend powdered coriander unless you've got a great vitamix or similar.
Had the same issue. Actually just bought a vitamix yesterday for this recipe and many others lol. Also I ground the cumin seeds in a mortar & pestle before adding to the chonk since it removes the woody spice texture and releases more flavor!
for fellow foragers - you can also use fresh nettles for your greens! edit: though not the most flavourful. there's tons of spring green foraging options depending on where you are. where I am (Wales) we also have wild garlic, garlic mustard, and many others! explore your surroundings!
There's an Indian restaurant in Midtown called Mint, which serves a namesake saag paneer made with mint leaves added to the spinach. I could see adding mint leaves to your recipe along with the feta cheese.
Just put this together with a giant clamshell of Costco baby spinach I was overly confident I could get through and some chickpeas that have been begging for death in my cupboard for months. This coconut milk saag came together SO FAST and was lick-the-dish-clean amazing. Can't wait for leftovers for lunch!
Priya. It is so good. Didn't have mustard greens so I did a Spinach/Kale 70/30 mix and love it. Can't wait to try the mustard greens! Now to finish the pot...I mean bowl
It’s seriously a true delight and so nice viewing Priyas wonderful works apart from Bon appetit. The lovely energy she provides motivates me to continue cooking.
Saw this video on Saturday and made it for Sunday breakfast. Delicious! Husband loved it. I’m ordering cardamom pods and asafetida and adding it to my rotation
Love it! My favorite dish is saag paneer so this is right up my alley. I'm always frustrated trying to get everything out of the blender. I will try your Mom's trick.
Yeah... I'd like that A LOT! Recently got a major kitchen appliance and am making a kale-coconut thing, but I like all kinds of Saag from the take-out place, so I can adjust with this kind of guidance.
Honestly gunna try this with carrot greens this year. I had a whole pile of it last year from only a few carrots I managed to grow and just let them die in the fridge sadly. Going to come back here and make this instead next time.
It's tasty! I will definitely grind the coriander and cardamom beforehand next time. My blender did not fully grind the seeds. I have tons of mustard and arugula in the garden so this is a great way to use them. Loved the tofu texture too. Also, I did not mind the whole toasted cumin seeds at the end. Coriander is just a bit woody I guess. I will make it again. Thank you!
Beautiful, simple and obviously delicious with a really nice vibrant complimentary color contrast and it’s slightly healthier than many versions. Ghee is quite abundantly rich and there are times where a different and less heavy flavor is complimentary. The dish is vegan correct? Only thing I would say is that if you don’t have a very high quality blender or processor that you do either grind the spices or remove them. Ordinary cheap mixers don’t always do the job.
I used to make a version of this with whatever fresh early greens the garden provided. I did not know the term saag at the time, just palak. And we did not have access to paneer, so I used tofu. We called it NPNP. For non palak non paneer. I am going to make some with overwintered chard and fresh baby bok choy.
This looks great, but I have had lots of success with dark, densely cooked-down greens. Maybe I could withhold putting greens in until the end, but I thought that was primarily for cosmetic purposes.
No, but if you're not familiar with tofu and have a more American palate, you may want to search the tofu to get a firmer bite. Paneer is a cheese, you could probably sear it like haloumi, but ive never seen that in a dish like this
I made this dish a few months ago. (I actually made every dish on the New York Times "Most Popular Recipes of 2023," there were 50 of them, and yes I have pictures, lol.) The coconut milk and coconut oil were BRILLIANT. I used half mustard greens and half spinach, which was great. However, if you puree the saag "into a chunky paste" as you suggest, the spices all remain whole. At least they do in my processor. Combined with the toasted cumin seeds in the end, the finished texture is...crunchy? Crispy? I actually was fine with it that way. But my husband couldn't handle that texture. I'd like to try doing this recipe again, maybe with grinding the spices first? Or is that a bad idea?
a lot of blenders won't grind down the spices like she can do in hers (which is either a VitaMix, or something of that level/price). You could spend that kinda money, or just get a separate spice grinder (and *DO NOT USE* your existing coffee grinder). (Obviously if you're gonna do that, dry-roast the whole spices & dried peppers, then grind them (and since it's a grinder, probably in small portions.. in the old days they'd use a mortar & pestle after all)
@@machinshin2253 Well, I guess I'm in the old days then, lol, because I use a mortar and pestle for grinding spices. It's fine. My concern is how doing that would effect the recipe. Like do amounts change because ground spices release more of their flavors than whole spices do? Or would the cook time be different if I'm using ground rather than whole spices? I absolutely could just do it like she does with my own food processor, I think, if I just processed it LONGER. But then it wouldn't be the "chunky paste" she recommends, it would be a puree. Not sure which approach I should take here. I'm going to make this again Friday (yes I plan that far in advance, lol), so I have 5 days to decide!
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Find Priya’s Coconut Saag recipe here: nyti.ms/49MHUcv
I love Priya and her mission. She makes or/and produces amazing videa.
*yes i made a typo
Am I the only one who noticed Priya hold her tummy when she bent down? Feels like there is baby news coming our way soon!😊
Great recipe and much appreciated. But note: whole coriander remains tough and unpleasant in the saag unless you have a really high power blender. I blended this in my ninja blender for a long time and couldn't break down the coriander seeds. It left my saag texture filled with really unpleasant "woody" debris. I recommend powdered coriander unless you've got a great vitamix or similar.
Same goes for the cardamom
That's exactly because you aren't supposed to fry the coriander seeds as shown! It needs to be dry-roasted first and then fried with oil.
Had the same issue. Actually just bought a vitamix yesterday for this recipe and many others lol.
Also I ground the cumin seeds in a mortar & pestle before adding to the chonk since it removes the woody spice texture and releases more flavor!
Thanks, I was wondering about that.
@@theboyjoy thank you for this tip my god it went a long way.
for fellow foragers - you can also use fresh nettles for your greens!
edit: though not the most flavourful. there's tons of spring green foraging options depending on where you are. where I am (Wales) we also have wild garlic, garlic mustard, and many others! explore your surroundings!
I craved Indian food like crazy at the end of my pregnancy and I had an oversupply within a week. Incredible!
Supposedly it’s specifically the fenugreek that does it-though I don’t know the science.
fenugreek can be used to boost or even induce lactation, and it's quite effective in my personal experience @@lauramcmillan9592
I love how accessible this is! I love Indian food but have troubling improvising with the new flavors, she explains this so well
more veggie videos please 🙏
Yes please!!
Agreed!
Yes please!
she’s so comforting 🥰
I never cook these recipes, I only watch these videos because Priya is a delight.
This is a delightful recipe. Give it a shot.
Never thought of mustard greens! I've only ever made it with spinach, great idea.
made it with mustard greens and it was super biter. spinach is better.
Yes! Love Priya’s recipes and it’s always a delight to see her on video too. I’m excited to try this new version!
I can almost smell the wonderful aroma!❤
There's an Indian restaurant in Midtown called Mint, which serves a namesake saag paneer made with mint leaves added to the spinach. I could see adding mint leaves to your recipe along with the feta cheese.
We don't add mint to our any saag recipes for god's sake.
Just put this together with a giant clamshell of Costco baby spinach I was overly confident I could get through and some chickpeas that have been begging for death in my cupboard for months. This coconut milk saag came together SO FAST and was lick-the-dish-clean amazing. Can't wait for leftovers for lunch!
As it's the season (in Ireland anyway) wild garlic leaves are an excellent sub/addition for the greens
I LOVE THIS COOKBOOK. I make the saag feta all the time, and actually do use coconut milk when I have some on hand. So delicious.
i love Priya! what a great video, looks SO goood!
Love Priya always more please!!! Will def try
You are a star Priya. Your Saag Feta is one of my favorite things to eat ever. I get compliments every time!
Priya. It is so good. Didn't have mustard greens so I did a Spinach/Kale 70/30 mix and love it. Can't wait to try the mustard greens! Now to finish the pot...I mean bowl
Sincerely love Priya on camera teaching us how to cook. Your candor is so delightful and relatable. Dreaming of a Sohla/Priya collab.
It’s seriously a true delight and so nice viewing Priyas wonderful works apart from Bon appetit. The lovely energy she provides motivates me to continue cooking.
Saw this video on Saturday and made it for Sunday breakfast. Delicious! Husband loved it. I’m ordering cardamom pods and asafetida and adding it to my rotation
I'm so grateful for this recipe. It's so easy but soooo delicious and it's very filling but verrry low calorie. Perfect perfect!
Love it! My favorite dish is saag paneer so this is right up my alley. I'm always frustrated trying to get everything out of the blender. I will try your Mom's trick.
Mine, too!
If just swirling the water doesn’t work, pulse it a couple times with the blender and that’ll get it!
Made this today. Its lovely, simple and very delicious. Its a keeper
Ooo can't wait to try it! More Priya please!!
I just made a mix of the coconut saag and feta saag recipes and it's sooooo good!
You have a great way of explaining things. I'm going to make this dish for my daughters tonight.
Looks so delicious. Thanks for sharing. Will try this for sure
Yeah... I'd like that A LOT! Recently got a major kitchen appliance and am making a kale-coconut thing, but I like all kinds of Saag from the take-out place, so I can adjust with this kind of guidance.
Priya is such a delight. So fun to watch, cant wait to make this
Made this one a bunch of times! So great to do, so flavorful, and so riffable.
priya’s saag feta from yeeeears ago with bon appetit inspired my saag (Kale) halloumi tonight! love this take on it too 🥰✨
Honestly gunna try this with carrot greens this year. I had a whole pile of it last year from only a few carrots I managed to grow and just let them die in the fridge sadly. Going to come back here and make this instead next time.
I didn't know carrot greens were edible😮
@@kumarvikramaditya9636 lots of people say you can make pesto out of them, I Havnt tried yet though.
love your cooking style
I cannot wait to try this - thank you, thank you!
Priya is a treasure. 🌟
What an amazing looking recipe; this presenter is fantastic as well; great job!
This looks so delicious.
I love how quick and easy
Wow, I'm not vegan but I'm vegan-curious and looking for recipes, and this looks delicious!
I love your saag recipe, so definitely making this version next time!
definitely trying this recipe! Love priya
Made this tonight, it was excellent! Thanks
Wow I’m so excited to make this! Thank you for sharing!!!
Looks delicious!
It's tasty! I will definitely grind the coriander and cardamom beforehand next time. My blender did not fully grind the seeds. I have tons of mustard and arugula in the garden so this is a great way to use them. Loved the tofu texture too. Also, I did not mind the whole toasted cumin seeds at the end. Coriander is just a bit woody I guess. I will make it again. Thank you!
I loved this recipe thank you! Also, what brand are your pans?
Wow!!! That looked delicious & I could it tasted delicious too ❤
Yum! Looks amazing!
Beautiful, simple and obviously delicious with a really nice vibrant complimentary color contrast and it’s slightly healthier than many versions. Ghee is quite abundantly rich and there are times where a different and less heavy flavor is complimentary. The dish is vegan correct? Only thing I would say is that if you don’t have a very high quality blender or processor that you do either grind the spices or remove them. Ordinary cheap mixers don’t always do the job.
sooo satisfying!!!
Ooo I was just looking for a good saag recipe!
Made this with palak. Surprisingly tasted a bit like thai green curry. Yum 😋
love this. can we make it with spinach/paalak if saag/mustard greens are not in season?
Yes, the beauty of cooking is that most things can be substituted
Yummmmmm!
Also, I want that apron...where?
they're from Hedley & Bennett
That looks so good
So simple! Go Priya ❤
OMG YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I love saag
More of Chef Priya's recipes please!
We need more from Priya ❤
loooove this as a 'must-go' recipe … adding other veggies with the tofu is such a primo move. no more veggies going bad!!
Love this I want to make it!
Any suggestions as to what to use if you can't get mustard greens?
I love saag!
Priya please make more videos i love them
I'm allergic to soy but i will definitely try this with pumfu. Thank you!
Wow very good 👍👍👍👍👍.. May your evening be scented with friendly jasmine. Always be happy
I used to make a version of this with whatever fresh early greens the garden provided. I did not know the term saag at the time, just palak. And we did not have access to paneer, so I used tofu. We called it NPNP. For non palak non paneer. I am going to make some with overwintered chard and fresh baby bok choy.
obsessed with coconut oil i love it
So excited to make this with tofu 💚
Love it!!! "BIG ASS Mustard Greens"!! Lol!! You're so Cool! Will try this in a University Food Service environment (UC Berkeley) at my Unit...
This sounds effing delicious.
More Priya!!! ❤❤❤❤
Yummy 😋
Thank you for making it vegan!😊
Can’t wait to make this!!!
Beautiful videos, NYT! Why does my basmati rice never look this way? Can you recommend some brands?
Probably because you need to wash your rice before cooking!
@@ashleah5252right? I wasn't asking you
Add the water and then on the blender to get the last bite out
ughhh i love priya!!!
I love you Priya!
Just what i needed to see,
she's absurdly charismatic ❤
What a nice voice
Can you use an immersion blender?
is there any substitute for mustard greens as in Europe they are not much available?
Use spinach
This looks great, but I have had lots of success with dark, densely cooked-down greens. Maybe I could withhold putting greens in until the end, but I thought that was primarily for cosmetic purposes.
i would recomend to boil the tofu with salted water ! it makes the tofu taste better, not so bland, and becomes more firm
Great receipt followed to the T, except I used 50% kale and 50% spinach...couldn't find mustard greens.
Can I make a batch of chunk and store it for later use like a Chilli dipping sauce..?
Oh miam, I woukd love to eat it ❤
I'll try this! Do you not need to roast/grill the tofu or paneer first though?
No, but if you're not familiar with tofu and have a more American palate, you may want to search the tofu to get a firmer bite. Paneer is a cheese, you could probably sear it like haloumi, but ive never seen that in a dish like this
would shrimp be good in place of the tofu/paneer?
Thanks
I love you, Priya!
Tadka. That is what chhonk is called where I come from. Did not know tadka had alternative names!
What cookware is used here?
I made this dish a few months ago. (I actually made every dish on the New York Times "Most Popular Recipes of 2023," there were 50 of them, and yes I have pictures, lol.) The coconut milk and coconut oil were BRILLIANT. I used half mustard greens and half spinach, which was great. However, if you puree the saag "into a chunky paste" as you suggest, the spices all remain whole. At least they do in my processor. Combined with the toasted cumin seeds in the end, the finished texture is...crunchy? Crispy? I actually was fine with it that way. But my husband couldn't handle that texture. I'd like to try doing this recipe again, maybe with grinding the spices first? Or is that a bad idea?
a lot of blenders won't grind down the spices like she can do in hers (which is either a VitaMix, or something of that level/price). You could spend that kinda money, or just get a separate spice grinder (and *DO NOT USE* your existing coffee grinder). (Obviously if you're gonna do that, dry-roast the whole spices & dried peppers, then grind them (and since it's a grinder, probably in small portions.. in the old days they'd use a mortar & pestle after all)
@@machinshin2253 Well, I guess I'm in the old days then, lol, because I use a mortar and pestle for grinding spices. It's fine. My concern is how doing that would effect the recipe. Like do amounts change because ground spices release more of their flavors than whole spices do? Or would the cook time be different if I'm using ground rather than whole spices?
I absolutely could just do it like she does with my own food processor, I think, if I just processed it LONGER. But then it wouldn't be the "chunky paste" she recommends, it would be a puree. Not sure which approach I should take here.
I'm going to make this again Friday (yes I plan that far in advance, lol), so I have 5 days to decide!
4:42 great then cocamut milk
Any alternative for the coconut milk?
Water - like she said in the video, milk, chicken or vegetable stock - go nuts