Sauteed Arugula And Spinach With Paneer And Roasted

Name: Sauteed Arugula And Spinach With Paneer And Roasted Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces whole raw unsalted cashews; 1/2 lb arugula; 1 1/2 lbs spinach; 1/4 cup canola oil; 1 tablespoon cumin seed; 3 cups tomato puree (9 medium); 1 tablespoon ground black mustard seeds; 1 teaspoon ground black mustard seeds; 1/2 teaspoon turmeric; 1 tablespoon salt; 1 teaspoon crushed cayenne pepper; 3 cups water; 1 2/3 cups coconut milk, stirred; 9 ounces panir, in 12 equal slices

Servings: persons

2 ounces whole raw unsalted cashews
1/2 lb arugula
1 1/2 lbs spinach
1/4 cup canola oil
1 tablespoon cumin seed
3 cups tomato puree (9 medium)
1 tablespoon ground black mustard seeds
1 teaspoon ground black mustard seeds
1/2 teaspoon turmeric
1 tablespoon salt
1 teaspoon crushed cayenne pepper
3 cups water
1 2/3 cups coconut milk, stirred
9 ounces panir, in 12 equal slices

1
Preheat the oven or toaster oven to 375 degrees F. Spread cashews on a baking tray and bake for 3 minutes. Gently stir cashews to roast them evenly. Return to the oven for another 3 minutes, or until golden brown. Watch carefully because cashews can burn quickly. Remove from the oven and cool for at least 30 minutes.
2
Cut the tougher, bottom stems (about 1-1/2 inches) off the spinach. If you don't like to eat the stems, cut off all of them but add more spinach leaves to compensate. Combine spinach and arugula (or rapini) in a large bowl.
3
Heat oil in a large frying pan on medium-high heat for 1 minute. Add cumin seeds, stir and allow to sizzle for 30 to 45 seconds. Add tomatoes, mustard seeds, turmeric, salt and cayenne. Stir and reduce the heat to low, then cover and cook for 5 minutes. Remove the lid and stir. The top of the masala should glisten with oil. If not, cook uncovered for another 1 to 2 minutes to make sure the spices are cooked through.
4
Stir in water and increase the heat to medium. Bring to a boil, then reduce the heat to low and cook at a low boil for 5 to 8 minutes. Add coconut milk, increase the heat to medium and continue cooking until the curry starts to boil. Add greens and cook them for 2 minutes, stirring regularly.
5
To Serve.
6
Place 2 slices of paneer in each of six large bowls. Pour the curry and green leaves over the paneer. Top the greens with 6 to 7 roasted cashews per bowl.
7
Wine.
8
Pair with a refreshing Gruner Veltliner.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 ounces whole raw unsalted cashews, 1/2 lb arugula, 1 1/2 lbs spinach, 1/4 cup canola oil, and more.

Yes, Sauteed Arugula And Spinach With Paneer And Roasted Cashews falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Arugula And Spinach With Paneer And Roasted Cashews

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions