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Sauteed Arugula and Spinach With Paneer and Roasted Cashews Recipe

Sauteed Arugula and Spinach With Paneer and Roasted Cashews
Servings: 6

I have adapted this recipe the reduce the amount of fat. Original recipe calls for 1/2 cup of oil. This is on my to try list.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Sauteed Arugula and Spinach With Paneer and Roasted Cashews. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Sauteed Arugula and Spinach With Paneer and Roasted Cashews in your home. Then, follow these steps below to serve Sauteed Arugula and Spinach With Paneer and Roasted Cashews for your family or friends.

Ingredients

  • 1/2 unsalted cashews

  • 1 1/2 arugula

  • 1/4 spinach

  • 1 canola oil

  • 3 cumin seed

  • 1 tomato puree

  • 1 black mustard seeds

  • 1/2 black mustard seeds

  • 1 turmeric

  • 1 salt

  • 3 cayenne pepper

  • 1 2/3 water

  • 9 coconut milk

  • panir

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Sauteed Arugula and Spinach With Paneer and Roasted Cashews in your home by yourself.

Directions: How to Make Sauteed Arugula and Spinach With Paneer and Roasted Cashews

  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., 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.

  3. 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., To Serve.

  4. 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.

  5. Wine.

  6. Pair with a refreshing Grüner Veltliner.

So that brings us to the end of this special Sauteed Arugula and Spinach With Paneer and Roasted Cashews recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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