Indian food is not only tasty ... it's chock-full of healthy ... with veggies, beans and tons of therapeutic spices. Saag Paneer is classic ... and made Paleo with non-dairy cheese.
Heat 1/4 cup ghee in a large skillet over medium heat. Cook coriander seeds (I recommend crushing seeds slightly in a mortar and pestle before adding to pan) and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion (fennel) and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute.
Add spinach into the pan by the handful, letting it wilt slightly after each addition before adding more. Cook until all the spinach is wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.
Transfer spinach mixture to a blender or food processor (reserve skillet) and blend until a coarse paste forms ... about 1 minute. Return spinach mixture to pan and set over low heat. Stir in 1/2 cup water, then gently fold in feta, being careful not to break it up. Cook until feta is slightly softened and has absorbed some of the sauce, about 5 to 7 minutes (skip the feta step if using Paleo Paneer)
Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high heat. Add cumin seeds partially crushed in a mortar and pestle. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops. Immediately add asafetida if using and chili powder. Pour ghee mixture over spinach mixture. Top with Paleo Paneer if using.
Serve with Paleo tortillas or naan and rice or Banzaa orzo.
Serving Size 1/4 recipe