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.
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INGREDIENTS
Nutrition- 1 -2tablespoon canola oil
- 1 -2teaspoon cumin seed
- 22 cayenne chilies (optional) or 2 serrano chilies, cut in half lengthwise and don't remove the seeds (optional)
- 1
- 1 -2teaspoon ground cumin
- 1 -2teaspoon ground coriander
- 2teaspoons white sugar
- 1teaspoon coarse salt
- 1⁄8 - 1teaspoon ground cayenne pepper
- 1⁄2 - 1teaspoon sweet paprika
- 1⁄2 - 1teaspoon turmeric
- 1⁄2cup water
- 1
- 8
- 1⁄4
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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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