Sautéed arugula and spinach with paneer and roasted cashews

By roxy21

Use one quarter arugula to three quarters spinach

Ingredients

• 2 oz whole raw unsalted cashews
• 1/2 lb arugula + 1 1/2 lbs spinach
• 1/2 cup canola oil
• 1 tbsp cumin seeds
• 3 cups puréed tomatoes (9 medium)
• 1 tbsp + 1 tsp ground black mustard seeds
• 1/2 tsp turmeric
• 1 tbsp salt
• 1 tsp crushed cayenne pepper
• 3 cups water
• 1 1/2 cups coconut milk
• 9 oz paneer in 12 equal slices

Preparation

Step 1

Preheat the oven to 375F. Spread cashews on a baking tray and bake for 3 minutes. Gently stir cashews to roast evenly. Return to oven for another 3 minutes. Remove and cool for 30 minutes. Cut the tougher bottom stems off the spinach. Combine arugula and spinach in a large bowl. Heat oil in a large frying pan on medium high heat for 1 minute. Add cumin seeds, stir and allow to sizzle for 30-40 seconds. Add tomatoes, mustard seeds, turmeric, salt and cayenne. Stir and reduce heat to low, then cover and cook for 5 minutes. Remove lid, 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. Stir in water and increase the heat to medium. Bring to a boil then reduce heat to low and cook at a low boil for 5 to 8 minutes. Add coconut milk, increase heat to medium and continue cooking until the curry starts to boil. Add greens and cook for 2 minutes, stirring regularly. Place 2 slices of paneer in each of 6 bowls. Pour the curry and greens over the paneer. Top with cashews.