I love Priya and her mission. She makes or/and produces amazing videa.
@artistlovepeace6 ай бұрын
*yes i made a typo
@LukeMably16 ай бұрын
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!😊
@FrankTH10006 ай бұрын
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.
@hunhun71556 ай бұрын
Same goes for the cardamom
@theboyjoy5 ай бұрын
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.
@jacoboak975 ай бұрын
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!
@ienekevanhouten45593 ай бұрын
Thanks, I was wondering about that.
@pusakuchingКүн бұрын
@@theboyjoy thank you for this tip my god it went a long way.
@giftedtaste6 ай бұрын
more veggie videos please 🙏
@parkerhahaha6 ай бұрын
Yes please!!
@ShufflingYogi6 ай бұрын
Agreed!
@cat_mac2715 ай бұрын
Yes please!
@rmmr11686 ай бұрын
I craved Indian food like crazy at the end of my pregnancy and I had an oversupply within a week. Incredible!
@lauramcmillan95926 ай бұрын
Supposedly it’s specifically the fenugreek that does it-though I don’t know the science.
@bunnyw13125 ай бұрын
fenugreek can be used to boost or even induce lactation, and it's quite effective in my personal experience @@lauramcmillan9592
@bleustronf45016 ай бұрын
I love how accessible this is! I love Indian food but have troubling improvising with the new flavors, she explains this so well
@makeupdiaries64386 ай бұрын
I never cook these recipes, I only watch these videos because Priya is a delight.
@giftedtaste6 ай бұрын
she’s so comforting 🥰
@rockpooladmirer6 ай бұрын
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!
@marissaconnelly74366 ай бұрын
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!
@jamesslate66646 ай бұрын
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.
@theboyjoy5 ай бұрын
We don't add mint to our any saag recipes for god's sake.
@k10teky6 ай бұрын
Never thought of mustard greens! I've only ever made it with spinach, great idea.
@tourist98626 ай бұрын
made it with mustard greens and it was super biter. spinach is better.
@mariea14316 ай бұрын
I can almost smell the wonderful aroma!❤
@MadisonDOrnellas6 ай бұрын
Sincerely love Priya on camera teaching us how to cook. Your candor is so delightful and relatable. Dreaming of a Sohla/Priya collab.
@DylanStewart19906 ай бұрын
As it's the season (in Ireland anyway) wild garlic leaves are an excellent sub/addition for the greens
@kelley42156 ай бұрын
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!
@DeliaLee86 ай бұрын
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.
@JohannaVanWinkle6 ай бұрын
Mine, too!
@lauramcmillan95926 ай бұрын
If just swirling the water doesn’t work, pulse it a couple times with the blender and that’ll get it!
@j.thedemonkat65726 ай бұрын
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.
@davidmenninger52656 ай бұрын
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
@fedesartorio6 ай бұрын
Wow, I'm not vegan but I'm vegan-curious and looking for recipes, and this looks delicious!
@miseentrope6 ай бұрын
Priya is a treasure. 🌟
@Haigkupelian2220Ай бұрын
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.
@dashowstoppa3166 ай бұрын
You are a star Priya. Your Saag Feta is one of my favorite things to eat ever. I get compliments every time!
@erinanderson10186 ай бұрын
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
@christinemalaka86364 ай бұрын
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!
@verdski6 ай бұрын
Ooo can't wait to try it! More Priya please!!
@katharinedavison20956 ай бұрын
Made this one a bunch of times! So great to do, so flavorful, and so riffable.
@Angels-3xist6 ай бұрын
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.
@bernardjohnson39765 ай бұрын
You have a great way of explaining things. I'm going to make this dish for my daughters tonight.
@rafekaren6 ай бұрын
Priya is such a delight. So fun to watch, cant wait to make this
@serenity89106 ай бұрын
I just made a mix of the coconut saag and feta saag recipes and it's sooooo good!
@Gibbtall6 ай бұрын
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.
@kumarvikramaditya96366 ай бұрын
I didn't know carrot greens were edible😮
@Gibbtall6 ай бұрын
@@kumarvikramaditya9636 lots of people say you can make pesto out of them, I Havnt tried yet though.
@kimberlymerrill98925 ай бұрын
priya’s saag feta from yeeeears ago with bon appetit inspired my saag (Kale) halloumi tonight! love this take on it too 🥰✨
@msriram98846 ай бұрын
Just a couple of thoughts. It’s probably better to add the lemon at the end after it slightly cooled. Actually, the vitamin C in the lemon does not stand up well to heat and lemon juice can become bitter when heated. Also, typically one does not blend whole cardamom pods. Because the actual pod has a pretty hard covering, you would just blend what is inside the cardamom seed. Good recipe though
@TheSimplydar6 ай бұрын
I miss the Priya cooking vids :)
@ienekevanhouten45593 ай бұрын
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.
@anitavirginillo6 ай бұрын
I cannot wait to try this - thank you, thank you!
@PhilipSalen5 ай бұрын
What an amazing looking recipe; this presenter is fantastic as well; great job!
@christinemalaka86366 ай бұрын
Made this today. Its lovely, simple and very delicious. Its a keeper
@treasuresaziz6 ай бұрын
Wow very good 👍👍👍👍👍.. May your evening be scented with friendly jasmine. Always be happy
@nsbd90now6 ай бұрын
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.
@cptntwinkletoes6 ай бұрын
Saag is probably my absolute favourite dish, this recipe looks super approachable too!
@traceylowenstein51106 ай бұрын
Add the water and then on the blender to get the last bite out
@anandfatingan73196 ай бұрын
What a nice voice
@lucrezioooo6 ай бұрын
loooove this as a 'must-go' recipe … adding other veggies with the tofu is such a primo move. no more veggies going bad!!
@karlyxoxoable6 ай бұрын
Priya please make more videos i love them
@marquistf19965 ай бұрын
Looks so delicious. Thanks for sharing. Will try this for sure
@jubas-kx4hz6 ай бұрын
she's absurdly charismatic ❤
@deannevictor5366 ай бұрын
I'm allergic to soy but i will definitely try this with pumfu. Thank you!
@jayakumarm19876 ай бұрын
Made this with palak. Surprisingly tasted a bit like thai green curry. Yum 😋
@caitlinhoey8416 ай бұрын
Ooo I was just looking for a good saag recipe!
@beinghuman50926 ай бұрын
We need more from Priya ❤
@MariaBenjamin-um3zk6 ай бұрын
I love how quick and easy
@carolinevinke50006 ай бұрын
Wow I’m so excited to make this! Thank you for sharing!!!
@toranusorousrex6 ай бұрын
More of Chef Priya's recipes please!
@shanehagan5 ай бұрын
This looks so delicious.
@PolarChimes6 ай бұрын
Made this tonight, it was excellent! Thanks
@moocowmomma5 ай бұрын
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!
@kayrabey13446 ай бұрын
I love saag!
@ocxt03146 ай бұрын
definitely trying this recipe! Love priya
@auchhaus6 ай бұрын
I love you Priya!
@VeganDoris5 ай бұрын
Thank you for making it vegan!😊
@rachelstark23916 ай бұрын
Yummmmmm! Also, I want that apron...where?
@sergejsavic25676 ай бұрын
they're from Hedley & Bennett
@sarahc82566 ай бұрын
i love Priya! what a great video, looks SO goood!
@ProfessionalJason5 ай бұрын
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.
@armdar6 ай бұрын
So simple! Go Priya ❤
@LeonorPerez-Rodriguez6 ай бұрын
Wow!!! That looked delicious & I could it tasted delicious too ❤
@millsykooksy48636 ай бұрын
OMG YUMMY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I love saag
@seshanananthasubramanian72016 ай бұрын
Similar to keerai kootu in tamil-nadu
@emilioguerid116 ай бұрын
i would recomend to boil the tofu with salted water ! it makes the tofu taste better, not so bland, and becomes more firm
@olenamyronyk66866 ай бұрын
sooo satisfying!!!
@jeffward75956 ай бұрын
Looks delicious!
@estelladiaz1356 ай бұрын
I loved this recipe thank you! Also, what brand are your pans?
@parkerhahaha6 ай бұрын
So excited to make this with tofu 💚
@acroque6 ай бұрын
More Priya!!! ❤❤❤❤
@pauljolstead27525 ай бұрын
I’ve made this twice, and I love it, except for the coriander seeds that don’t get blended in. I don’t care for crunching on the seeds. I’ll put them through a mortar and pestle first next time.
@Joeny_Depps6 ай бұрын
Love this I want to make it!
@Jak00Z6 ай бұрын
Thanks
@joruckus6 ай бұрын
I love you, Priya!
@davidfletcher36386 ай бұрын
Great receipt followed to the T, except I used 50% kale and 50% spinach...couldn't find mustard greens.
@londonguyinstockholm4 ай бұрын
Looks great … and it’s vegan too - right?!? Great!
@roohbirS5 ай бұрын
Tadka. That is what chhonk is called where I come from. Did not know tadka had alternative names!
@komaltasawwar36196 ай бұрын
love this. can we make it with spinach/paalak if saag/mustard greens are not in season?
@sourdoughsavant226 ай бұрын
Yes, the beauty of cooking is that most things can be substituted
@zynarang6 ай бұрын
That looks so good
@truleacraig99026 ай бұрын
Can’t wait to make this!!!
@gbb236 ай бұрын
This sounds effing delicious.
@squishykrishy_6 ай бұрын
Priya ya Chunkay like ah boss!
@seriouserica6406 ай бұрын
haha the blender trick- came from a no waste family as well!
@sounddevi5 ай бұрын
Yummy 😋
@gallowsend6 ай бұрын
Just what i needed to see,
@leteenboy6 ай бұрын
ughhh i love priya!!!
@friedsugar27016 ай бұрын
Does Saag need coconut? Idg the coconut oil bit
@anettesinn2805 ай бұрын
Oh miam, I woukd love to eat it ❤
@RiseAsPhoenix6 ай бұрын
is there any substitute for mustard greens as in Europe they are not much available?
@msriram98846 ай бұрын
Use spinach
@drccddmm6 ай бұрын
Can I make a batch of chunk and store it for later use like a Chilli dipping sauce..?
@smoothoperator99016 ай бұрын
FYI it’s the fenugreek…. That’s what gets put in all the ‘lactation’ teas.
@luissaenz15886 ай бұрын
🔥 🔥 🔥
@Revelwoodie6 ай бұрын
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?
@machinshin22536 ай бұрын
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)
@Revelwoodie6 ай бұрын
@@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!