Prep 10 mins
Cook 20 mins
Adapted from: 660 Curries by Raghavan Iyer. Great book! I really enjoyed this made mild but would increase the spices. If you like it hot but don't have fresh peppers, use crushed red pepper flakes.
- 1 -2 tablespoon canola oil
- 1 -2 teaspoon cumin seed
- 2 fresh Thai red chili peppers (optional) or 2 cayenne chilies (optional) or 2 serrano chilies, cut in half lengthwise and don't remove the seeds (optional)
- 1 lb cabbage, cut into thin shreds
- 1 -2 teaspoon ground cumin
- 1 -2 teaspoon ground coriander
- 2 teaspoons white sugar
- 1 teaspoon coarse salt
- 1⁄8-1 teaspoon ground cayenne pepper
- 1⁄2-1 teaspoon sweet paprika
- 1⁄2-1 teaspoon turmeric
- 1⁄2 cup water
- 1 tomatoes, cored and finely chopped
- 8 ounces panir, cut into small cubes
- 1⁄4 cup fresh cilantro, chopped including stems
- Heat oil in a large skillet or pot over medium-high heat.
- Mix spices together and cook in oil until fragrant and cumin seeds turn a reddish brown.
- Stir in cabbage and toss to coat it with the spices, cook until slightly wilted 3-5 minutes.
- Stir in 1/2 cup water, tomato, paneer, and cilantro. Lower heat to medium and simmer, uncovered, stirring occasionally, until the cabbage is tender and the cheese is spongy-soft (10-15 minutes). *The sauce will not thicken.
- Serve immediately.
This is a great vegetarian curry. We had it as our main dish, but would make a good side in an Indian spread. I used the max amount of spices stated-- and glad I did. I might have even heaped some of the teaspoons. I would likely fry the cumin seeds separately next time, along with the chilis, and then add the powder spices. Also- small tip from my mom on cabbage curries: When cooking cabbage- stir once to coat cabbage and then leave it to wilt on it's own without stirring. This somehow keeps the sweet cabbage juices within the cabbage, making for a more flavorful dish at the end. I recommend this dish to anyone who likes Indian food, cabbage and paneer! I will be having leftovers for lunch. Thanks Engrossed!