Best Cabbage With Paneer And Tomato Bund Gobhi Paneer Recipes

Cabbage With Paneer and Tomato (Bund Gobhi Paneer) image

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

Paneer con Tomate image

Provided by Tejal Rao

Time 15m

Yield 2 servings, as a snack or appetizer

Number Of Ingredients 8

1 to 2 big, ripe tomatoes
1/2 teaspoon flaky salt
A few grinds of black pepper
1 (6- to 8-ounce) block firm paneer
3 tablespoons coconut oil
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1 sprig curry leaves (preferably fresh)

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.

Quick Cabbage with Tomatoes image

Provided by Martha Stewart

Number Of Ingredients 7

2 tablespoons unsalted butter
1 small green cabbage, halved, cored, and cut lengthwise into 1/2-inch wedges
1/2 cup water
Coarse salt and ground pepper
1 pint cherry tomatoes, halved
2 tablespoons red-wine vinegar
1/4 cup roughly chopped fresh parsley

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.

Nutrition Facts : Calories 105 g, Fat 6 g, Fiber 4 g, Protein 2 g