½tablespoonfresh lime juicefrom about a quarter of a lime, plus more if needed
1small Indian green chile or serrano chileroughly chopped
6ouncesfeta cheesecut into 1/2 -inch cubes (a little over ½ cup)
¼teaspoonasafetidaoptional, but really great
¼teaspoonred chile powder
In a large pan over medium heat, warm, ¼ cup of the ghee (or oil). Once the ghee has melted (or the oil begins to shimmer), add the coriander and cardamom and cook, stirring, for about 2 minutes, until the seeds start to brown. Add the onion and cook until it is translucent, 5 to 6 minutes. Stir in the ginger and garlic and cook for 1 minute more. Add the spinach and cook until it is just wilted, 4 to 5 minutes.
Remove the pan from the heat and add the lime juice, green chile, and salt. Let cool for 5 minutes. Transfer to a blender and blend into a chunky paste. Return the spinach mixture to the same pan and set it over low heat. Stir in ½ cup water, then gently fold in the feta, being careful not to break up the cubes. Cook for 5 to 7 minutes more to soften the feta slightly and allow it to soak up come of the spinach sauce.
While the feta cooks, in a small pan or butter warmer over medium-high heat, warm the remaining 2 tablespoons ghee (or oifor 1 minute. Add the cumin seeds. As soon as (emphasis on as soon as—you don’t want your cumin to burn!) the cumin seeds start to sputter and brown, about 1 minute max, remove the pan from the heat. Immediately add the asafetida (if usinand red chile powder.
Pour all of the ghee (or oil mixture) into the spinach and feta once that is done cooking.