Palak Paneer Mock (Sarson Ka Saag with Cashew Cream)

A creative take on the classic North Indian side dish, Palak Paneer, made vegan by substituting paneer with cashew cream in a flavorful spinach and mustard greens curry. This delicious and healthy recipe is perfect for a weeknight dinner or special occasion.

🛒 Ingredients

• 4 cups leaves Fresh Spinach
• 2 cups leaves Fresh Mustard Greens
• 1 medium Onion
• 3 cloves minced Garlic
• 1 inch piece Ginger
• 1 can 14 oz Canned Coconut Milk
• 1 cup soaked Cashews
• 2 tbsp fresh Lime Juice
• Salt
• 1 tsp ground Turmeric
• 1/2 tsp ground Red Chili Powder

👨‍🍳 Instructions

1. 1

   Step 1: Heat oil in a large pan over medium heat. Add onion, garlic, and ginger. Cook until the onion is translucent.

2. 2

   Step 2: Add spinach and mustard greens to the pan. Cook until they are wilted.

3. 3

   Step 3: Add canned coconut milk, soaked cashews, lime juice, salt, turmeric, and red chili powder to the pan. Stir well.

4. 4

   Step 4: Reduce heat to low and simmer for 10 minutes.

5. 5

   Step 5: Use an immersion blender to blend the curry until smooth.

6. 6

   Step 6: Taste and adjust the seasoning as needed.

7. 7

   Step 7: Transfer the curry to a serving dish.

8. 8

   Step 8: Garnish with fresh cilantro, if desired.

9. 9

   Step 9: Serve hot with rice or naan bread.

10. 10

    Step 10: Enjoy!

💡 Pro Tips

To avoid curdling the cashew cream, make sure to soak the cashews properly and blend them until smooth. You can also add a pinch of salt to the cashew cream to prevent separation. For a creamier curry, add more coconut milk or cashew cream. To store leftovers, refrigerate for up to 3 days or freeze for up to 2 months.

📊 Nutrition per Serving