Arugula and Paneer Curry Recipe

Step 1: Prepare the Cashew Paste
Soak the cashew nuts in water for 30 minutes. Grind them into a smooth paste using a mortar and pestle. Set aside.

Step 2: Steam the Arugula
In a pan, steam the arugula with ½ cup water for about 5 minutes, uncovered. Let it cool slightly, then grind it into a coarse paste. Set aside.

Step 3: Cook the Base
Heat ghee in the same pan. Add cinnamon, cloves, bay leaf, and cumin seeds, and sauté for about a minute until aromatic. Stir in turmeric powder, followed by chopped garlic, grated ginger, green chilies, and green onions. Add salt and sauté for 5-7 minutes.

Step 4: Add the Tomatoes and Cashew Paste
Mix in the grated tomatoes and cook until the oil separates from the mixture. Add the prepared cashew paste and cook for an additional 10 minutes, stirring occasionally.

Step 5: Combine Arugula and Paneer
Add the ground arugula to the pan and cook uncovered for 5-7 minutes, allowing the flavors to blend. Gently fold in the paneer cubes and sprinkle with garam masala. Cook for 2-3 minutes.

Step 6: Finish with Lemon Juice
Turn off the heat and drizzle the lemon juice over the curry. Mix well and serve hot with rotis or parathas.

Tips

• For a smoother curry, blend the arugula into a fine puree instead of a coarse paste.
• Green onions can be replaced with white or red onions for a different flavor profile.
• Adjust the green chilies and garam masala to suit your spice preference.