Saag Feta by Priya Krishna ( author of "Indian-ish")

You Love Saag Paneer, Now It’s Time to Try Saag Feta

Sauté 2 tablespoons of whole coriander seeds and two green cardamom pods in a quarter cup of ghee on medium heat until they start to brown.
[I stop here, let the spices cool and grind them up. Then place them back in the pan and continue.]
Add a diced onion, let that cook until translucent, and mix in a minced garlic clove, a tablespoon of chopped ginger, and a pound of fresh spinach.
Once the spinach has wilted, take the pan off the heat, add a chopped Serrano chile, a quarter tablespoon of lime juice [a whole lime], and a teaspoon of salt.
You can then throw everything in a blender [I use food processor if fresh spinach. If frozen and chopped, can skip this step.] and blitz into a chunky paste. 
Add that mixture back into your pan on low heat, along with a half cup of water, and fold in 6 ounces of feta cut into cubes.
[You can also do this with chicken chunks. I add them with the onions above. You can pull out if you are going to put in blender or processor, or just leave them if using frozen spinach.]
While that warms up, in a small pan or butter warmer, add two more tablespoons of ghee and a teaspoon of cumin seeds on medium-high heat. 
Once the cumin seeds start to brown, add a pinch of red chile powder, and pour the spice-oil mixture (that’s the chhonk!) over the top of the saag/paneer/feta/chicken.

Serve with rice or roti.

YouTube Link here.