Kashmiri Cabbage Paneer - Paneer Patta Gobi

Shilpa

Kashmiri Cabbage Paneer - Paneer Patta Gobi

One of my favorite cabbage recipes! See how to make delicious sautéed Kashmiri Cabbage Paneer - Paneer Patta Gobi. This comforting delicious recipe makes a wonderfully simple vegetarian side dish, perfect for a delicious midweek meal. Truly, this recipe has saved my relationship with the under-appreciated leafy green.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings: 4

Course: Side Dish

Cuisine: Indian, Kashmiri

Ingredients Method Notes

Ingredients

1/2 cabbage head (450 gms) (5 cups chopped)
200 gms paneer (1 and 1/4 cup chopped)
5 tbsp oil of choice
1/2 tsp cumin seeds (jeera)
3 whole cloves (laung)
1 whole black cardamom pods (kali elaichi)
1/4 tsp asafoetida (heeng)
3/4 tsp salt
2 tsp kashmiri chili powder
1/2 tbsp ground fennel (saunf powder)
1/2 tsp ground ginger (sonth)
1/2 tsp ground cumin (jeera powder)
2 tbsp yogurt, plain
1 cup water
1/2 tsp garam masala

Method

Prep

Rinse and chop the cabbage finely.
Chop the paneer to 1.5-inch cubes.

Cook

When you are ready to cook, in a large, heavy-bottom skillet or pot, heat oil over high heat.
Add in cumin seeds, cloves, asafoetida, and black cardamom pods.
When the cumin seeds splutter add in cabbage and stir. Next add in salt and stir. Cover and cook for 2 to 3 minutes.
Further add in ground fennel, ground ginger, ground cumin, and red chili powder. Additionally stir well. Next add in yogurt and stir well.
Add in paneer, water, and stir well. Lower the heat to low, cover and cook for 10 to 15 minutes until cabbage is cooked. Top off with garam masala and stir well.
Serve with rice or roti. This dish is not very soupy.

Notes

The whole spices (cardamom pods and cloves can be discarded, they don't need to be consumed).