Indian Paneer And Cabbage Curry Food

BASIC INDIAN CURRY WITH PANEER

Steps:

• Heat oil in a large pan over medium heat. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger, and continue cooking for 1 minute.
• Reduce heat to low, stir in chopped serrano chiles, and cook for an additional minute. Sprinkle in the red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
• Pour in tomato puree and ketchup; thin with water to desired consistency. Stir in the paneer and peas; cook to soften peas, 2 to 3 minutes. Stir in cream, and increase heat to medium-high. Allow the curry to come to a rolling boil, and cook for 3 to 4 minutes. Garnish with cilantro.

INDIAN PANEER AND CABBAGE CURRY

Steps:

• Heat the oil over a high heat in a large frying pan and, when shimmering, add the paneer. Fry, turning occasionally, for 6-7 minutes until golden brown and crisp all over. Remove from the pan and set aside on a plate. Add a little more oil to the pan if necessary, then add the onions and pepper, with some salt. Fry over a medium heat for 8-10 minutes until softened but not coloured.
• Add the ground spices and fennel seeds to the pan with the ginger and garlic and cook, stirring, for 3-4 minutes until very fragrant. Add the shredded cabbage to the pan with a large splash of water. Turn up the heat and cook, stirring, for 5-6 minutes more until the cabbage has wilted slightly. Add the tomatoes, sugar and garam masala, then continue to cook for 10-15 minutes over a low-medium heat, stirring occasionally, until the tomatoes have broken down into a sauce and the cabbage is soft. If the sauce is looking dry, add a splash of water.
• Return the fried paneer to the pan, taste, then season with salt and pepper. Scatter with coriander leaves and black onion seeds, then serve with flatbreads, natural yogurt and lemon wedges for squeezing over.

CABBAGE WITH PANEER AND TOMATO (BUND GOBHI PANEER)

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.