Indian Paneer And Cabbage Curry Recipes

PANEER CURRY (INDIAN COTTAGE CHEESE CURRY)

Steps:

• First soak 12 to 15 cashews in hot water for 20 to 30 minutes.
• When the cashews are soaking, roughly chop 2 large tomatoes, 1 large onion, 1 inch ginger and 6 to 7 small to medium garlic cloves. Crush the ginger and garlic to a paste in mortar-pestle.
• In a blender jar or grinder jar, take the chopped onions. Without adding any water grind or blend to a smooth paste.
• Remove the onion paste in a bowl and keep aside.
• To the same grinder jar, add chopped tomatoes. Also add the soaked cashews.
• Again without adding any water, grind or blend both tomatoes and cashews to a smooth paste. Keep the jar aside.
• Heat tablespoons oil in a thick bottomed pan or kadai.
• Add the onion paste.
• On a low heat begin to sauté the onion paste. Keep on stirring often while sautéing the onion paste. Sauté till the onion paste becomes light golden or golden.
• Then add the crushed ginger-garlic paste. If using ready ginger-garlic paste, then add 1 teaspoon of it.
• Stir and saute for a few seconds or till the raw aroma of ginger-garlic goes away.
• Now add the tomato+cashew paste. Be careful as the mixture can splutter.
• Mix everything very well and begin to saute the masala on a low flame.
• While the masala is getting sauteed, add 1.5 cups water in the grinder jar. Swirl the jar so that the tomato paste at the sides and at the bottom get mixed with the water. If you want you can even run the mixer once, so that everything gets mixed well. Keep aside.
• Saute the onion-tomato masala till you see some fat releasing from the sides. The masala will also become glossy.
• Then add turmeric powder, red chilli powder, coriander powder and garam masala powder.
• Stir and mix the spice powders very well.
• Add 1 or 2 slit green chilies.
• Add the water which was mixed with the leftover tomato+cashew paste in grinder jar.
• Season with salt as required. Also add 1 tablespoon chopped coriander leaves.
• On a low to medium heat, simmer the cottage cheese curry till it thickens a bit and you see oil specks on top.
• Then add paneer cubes.
• Add ½ teaspoon kasuri methi, which has been crushed. Mix well and switch off the heat.
• Then add 2 tablespoons low fat cream or light cream or 1 tablespoon of whipping cream.
• Mix the cream very well with the rest of the cottage cheese curry. Switch off the heat.
• Serve paneer curry garnished with some coriander leaves accompanied with chapati, paratha, naan or steamed rice or cumin rice or saffron rice.

CABBAGE CURRY

Steps:

• Remove the outer leaves of cabbage and cut to quarters.
• Heat 4 to 6 cups water in a large pot. The water should be slightly hot but not very hot. Turn off the stove. Keep the cabbage in this water and leave for 2 to 3 mins.
• Discard the water and rinse them a few times in fresh water. Drain the cabbage completely. Shake off to drain the excess water.
• Chop the cabbage and set aside. Ensure the water is completely drained from the cabbage. Excess moisture makes mushy cabbage curry.
• Pour oil to a hot pan or wok. When the oil turns hot, add mustard and cumin.
• As soon as they begin to sizzle, add ginger garlic and fry till it turns aromatic.
• Add sliced onions and fry till they turn transparent. Transfer tomatoes, salt and turmeric. Fry until the tomatoes turn mushy and soft.
• Add spice powders and fry for a minute or 2 until the raw smell has gone. Taste test and adjust salt at this stage. (Adding later often release more moisture from cabbage)
• Next add green peas and then saute for a minute.
• Next add chopped and drained cabbage. Stir for the masala to coat the cabbage well and fry for 2 to 3 minutes on a medium high heat.
• Fry until the cabbage is tender yet slightly crunchy. If you see the cabbage oozing out water, rise the heat to highest and stir fry. If your cabbage is hard, then cover and cook just for 2 mins.
• Sprinkle Coriander leaves. Serve cabbage curry with rice or roti.

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.

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 FRIED CABBAGE

Steps:

• Heat coconut oil over medium-high heat in a large nonstick pan or wok. Add red onion and saute for 1 minute. Stir in garlic and cumin seeds and stir-fry for 1 minute. Add cabbage and toss until coated with oil. Season with salt, curry powder, and garam masala. Cook and stir until cabbage is tender, about 5 minutes.

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.