Cabbage With Paneer And Tomato Bund Gobhi Paneer Recipes

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.

Steps:

• Using the large holes of a box grater, grate the tomatoes directly over a serving plate, pressing down with your palm so that all of the pulp goes through, and you're left with just the thin outer skin. Get rid of the skin and season the pulp generously with the salt and pepper.
• Cut the paneer into strips about 1-inch thick, then rotate the block and cut the strips to make bite-size squares.
• Heat 1 tablespoon oil in a large nonstick pan over medium and add the paneer, letting it brown lightly, about 1 minute. Flip the pieces to get the other side a little brown, about 1 minute, then pile the paneer onto the tomato pulp.
• In the same pan, heat the remaining 2 tablespoons oil, then add the mustard seeds and cumin seeds. When the mustard seeds start to pop, crumple the curry leaves and add them to the pan, shaking it gently to sauté the leaves. Tip it all directly over the paneer and serve warm, or at room temperature.

Steps:

• In a large skillet, melt butter over medium-high. Add cabbage and cook, stirring occasionally, until it begins to soften and brown around edges, 4 minutes. Add water, cover, and cook until cabbage is crisp-tender, 5 minutes. Uncover and season with salt and pepper. Add tomatoes and cook, uncovered, until they soften, 3 minutes. Stir in vinegar. Season to taste with salt and pepper and top with parsley.