This is especially good with warm naan (available at Whole Foods). Adapted from “Vij’s Elegant & Inspired Indian Cuisine.” by Vikram Vij and Meeru Dhalwala. Serves 6.
Ingredients
2 ounces whole raw unsalted cashews
1 pound broccoli rabe
1 pound spinach
1/2 cup canola oil
1 tablespoon cumin seeds
3 cups pureed tomatoes
1 tablespoon plus 1 teaspoon ground black mustard seeds
1/2 teaspoon turmeric
1 tablespoon salt
1 teaspoon ground cayenne pepper
3 cups water
1 2/3 cups coconut milk, stirred
9 ounces paneer or farmer’s cheese
Directions
Preheat the oven to 375 degrees. Spread cashews on a baking tray and bake for six minutes, stirring once halfway through, until they are golden brown. Remove from the oven and cool.
Wash and stem spinach. Trim the bottoms off broccoli rabe. Chop spinach and broccoli rabe roughly.
Heat oil in a large frying pan on medium heat. Add cumin seeds and stir 30-45 seconds until aromatic. Add tomatoes, mustard seeds, turmeric, salt and cayenne. Stir and reduce heat to low, cover and cook 5 minutes or until mixture glistens with oil.
Stir in water and increase heat to medium. Bring to a boil, then reduce the heat to low and simmer 5-8 minutes. Add coconut milk, increase heat to medium and continue cooking until it starts to boil. Add greens and cook about 2 minutes.
To serve, place 2 slices of paneer in each of six bowls. Pour curry and greens over paneer and top with roasted cashews.
Wine ideas: The same rieslings recommended with the Lentil Curry will do well here; you could also try a grüner veltliner from Austria, or search out Sula Vineyards sauvignon blanc from India. Tara Q. Thomas
