Cabbage With Paneer and Tomato (Bund Gobhi Paneer) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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 tomato, 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.
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