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:
30mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Engrossed
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@Engrossed
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"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."
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  1. MrsMM
    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!
    Reply
  2. Engrossed
    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.
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