|
Serves 6 Preheat the oven or toaster oven to 375° 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. 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. If the rapini leaves are flowering on top, cut off the flowers.
Cut off the bottom stems of the rapini. If you don’t eat any of the rapini stems,
cut off as much as you want, but again compensate with extra rapini leaves. 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. 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:
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. Wine:
Pair with a refreshing Grüner Veltliner. | 
