Ingredients
-
1 - 2
-
1 - 2
-
2
-
1
-
1 - 2
-
1 - 2
-
2
-
1
-
1/8 - 1
-
1/2 - 1
-
-
-
-
-
Directions
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.,This is a great vegetarian curry. We had it as our main dish, but would make a good side in an Indian spread. 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!,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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Steps
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1
Done
|
Heat Oil in a Large Skillet or Pot Over Medium-High Heat. |
|
2
Done
|
Mix Spices Together and Cook in Oil Until Fragrant and Cumin Seeds Turn a Reddish Brown. |
|
3
Done
|
Stir in Cabbage and Toss to Coat It With the Spices, Cook Until Slightly Wilted 3-5 Minutes. |
|
4
Done
|
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
Done
|
Serve Immediately. |
