We came home with a gloriously fresh bunch of organic mustard greens from our CSA the other day, and the turning it into an Indian dish was a foregone conclusion. We love Palak (spinach based, specifically) and Saag (more general with other greens) dishes because they are so hearty, delicious, and nutritious. This time, the mustard greens added a bit of a bitter spice, which worked really well in our sauce…while the tomato and cashews balanced it out with a little acidity and creaminess. As with most of our Saag dishes, this one tasted much better than it looks!
We served our entree over Brown Basmati rice, but if you’re looking for some fun sides, we suggest giving Spinach and Garlic Naan or our Baked Veggie Samosas a try!
Time: 35 Minutes
- A Bunch of Mustard Greens
- 2 Roma Tomatoes
- A Handful of Cashews
- Garam Masala
- Cumin Seeds
- Place your cashews in a measuring cup, and add hot water for a quick soak.
- Peel and dice your garlic and onion.
- Melt some ghee in your pan, and once it’s runny, add your cumin seeds and garam masala. Let sit for a moment or two to release the aromatics..
- Add your onions and garlic to the pan, and sauté until the onion turns opaque.
- As your onions cook, cube your tomatoes. Then, when your onions are opaque, add your tomatoes and cashews to the pan, and cook until your tomatoes release their juices and soften.
- As your tomatoes cook, rinse and chop your mustard greens. When your tomatoes have begun to lose their shape, add your mustard greens, and cook for a few minutes to wilt.
- Once your greens have wilted and shrunk quite a bit, transfer your veggies to a blender/food processor, and puree. You may need to add a little water (or cashew milk if you have it) to encourage the pureeing process.
- Cube your paneer, and melt a little more ghee in your pan. Then, add your paneer and a little more garam masala, and cook until the paneer begins to brown a little on each side.
- Pour your sauce over your paneer, and stir to combine.
- Plate, devour, and enjoy!