Cabbage With Paneer and Tomato (Bund Gobhi Paneer)

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.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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

Directions

1. Heat oil in a large skillet or pot over medium-high heat.
2. Mix spices together and cook in oil until fragrant and cumin seeds turn a reddish brown.
3. Stir in cabbage and toss to coat it with the spices, cook until slightly wilted 3-5 minutes.
4. 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.
5. Serve immediately.