Name: Cabbage With Paneer and Tomato (Bund Gobhi Paneer)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 -2 tablespoon canola oil; 1 -2 teaspoon cumin seed; 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

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Recipe by 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.

Ready In:: 30mins
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ingredients

1 -2 tablespoon canola oil
1 -2 teaspoon cumin seed
2 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

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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review by MrsMM

6/17/2010

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!

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creation by Engrossed

5/6/2008

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.