Sauteed Arugula and Spinach With Paneer and Roasted Cashews

May 25, 2023May 25, 20230 1
Sauteed Arugula and Spinach With Paneer and Roasted Cashews recipe for a healthy and flavorful meal
in Vegetarian

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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
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

Nutrision Information

Servings Per Recipe
4-6
Calories
452
Sugar
8g
Fat
37g
This Sauteed Arugula and Spinach With Paneer and Roasted Cashews recipe is a perfect meal for those who are looking for a vegetarian and healthy option. This dish is highly flavorful and nutrient-rich, making it an excellent addition to any diet. The combination of the greens, paneer, and cashews is perfect for a satisfying and delicious meal. The process of sautéing the greens with seasoning and tomato puree is what elevates the flavor of this bowl. Serve it as a main course for lunch, dinner, or as a side dish for any meal.

Instructions

1.Preheat oven to 350 degrees F. Spread the cashews on a baking sheet and bake for 8-10 minutes or until lightly browned. Remove from oven and let cool.
2.Wash and dry the arugula and spinach.
3.Heat the canola oil in a large, deep sauté pan over medium heat. When the oil is hot, add the cumin seeds and cook for 1 minute or until fragrant.
4.Add the tomato puree, 1 tablespoon of ground black mustard seeds, 1 teaspoon of ground black mustard seeds, turmeric, salt, and cayenne pepper to the sauté pan and stir well.
5.Add the spinach and arugula to the sauté pan and toss to coat with the tomato mixture. Sauté for 2-3 minutes or until the greens are wilted.
6.Add the water and stir well. Cover the sauté pan with a lid and simmer for 10 minutes or until the greens are thoroughly cooked.
7.Remove the lid from the sauté pan and stir in the coconut milk. Bring the mixture back to a simmer.
8.Add the paneer to the sauté pan and stir gently to coat with the sauce.
9.Serve the sautéed greens and paneer in bowls, topped with the roasted cashews.

PROS

This dish is vegetarian, full of flavor, and packed with nutrients.

The arugula and spinach provide a great source of iron and vitamins A and C.

The paneer adds a source of protein and calcium.

The cashews provide a healthy source of good fats and fiber.

CONS

This dish does require an extensive list of ingredients and some time to prepare.

It may not be suitable for those with nut allergies.

HEALTH & BENEFITS

This dish is full of nutrients that are great for overall health.
The arugula and spinach are both rich in iron, which is essential for healthy blood.
The paneer is a great source of calcium, which is needed for strong bones and teeth.
The cashews provide a good source of fiber, which is important for digestion.

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