Get Priyas Coconut Saag recipe: https://nyti.ms/49MHUcvSaag paneer is a classic vegetarian North Indian dish but its also endlessly riffable. Swap out the paneer for feta or halloumi, the mustard greens for kale or spinach, and so on. In this riff from Priya Krishna, coconut milk enriches an already aromatic and verdant sauce that can be paired with either the traditional paneer, or extra-firm tofu. The final hit of coconut oil infused with smoky cumin seeds and red chile powder adds loads of depth, making this quite possibly the most luxurious way to eat a pound of greens.------------------------------------------VISIT NYT COOKING: https://cooking.nytimes.com/SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food thats fit to eat (yes, its an official New York Times production).