Cabbage With Paneer And Tomato Bund Gobhi Paneer Food

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CABBAGE WITH PANEER AND TOMATO (BUND GOBHI PANEER)



Cabbage With Paneer and Tomato (Bund Gobhi Paneer) image

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.

Provided by Engrossed

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 52.9, Fat 2.7, SaturatedFat 0.2, Sodium 404.4, Carbohydrate 7.2, Fiber 2.3, Sugar 4.7, Protein 1.5

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