Sautéed arugula and spinach with paneer and roasted cashews from Vij's Elegant and Inspired Indian Cuisine by Vikram Vij and Meeru Dhalwala

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Notes about this recipe

  • Eat Your Books

    Can substitute rapini for arugula.

  • Allegra on June 26, 2013

    Scanning the relatively short ingredient list, I probably wouldn't have selected this recipe if I didn't have both spinach and arugula that needed using up....so I had rather low expectations for this one. It ended up being quite delicious! The bitter greens contrasted well with the creamy luxuriousness of the coconut milk and the tangy tomatoes. Adding to the textural pleasure was the paneer and the crunchy toasted cashews. I did cut the paneer into cubes and simmered a bit in the sauce instead of pouring over the thick slices. As with most recipes I've made from Vij's, I reduced both the water and the salt. Next time I'd double the cumin seed; found myself wanting more in the dish. Sprinkled a bit of garam masala on at the end to compensate. A surprisingly lovely and quick meal.

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