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Paneer Bhurji With Cabbage – Scrambled Paneer Cabbage

Simple, divine, and nutritious, it’s no wonder this Paneer Bhurji With Cabbage – Scrambled Paneer Cabbage recipe is such a staple in our household! Sometimes you need a no-fuss recipe that’s appetizing, easy to make, and a guaranteed crowd-pleaser. 
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6
Course: Side Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 12.6 oz paneer (haldiram brand or preferred brand or homemade)
  • 2 cups cabbage (chopped finely)
  • 4 tbsp oil of choice
  • 1 tsp cumin seeds  (jeera)
  • 1/2 onion (1/2 cup chopped)
  • 2 serrano peppers, small (hari mirch) (1 and 1/4 tsp chopped)
  • 1 tsp ginger garlic paste 
  • 2 tomatoes, large (2 cups chopped)
  • 1/2 tsp ground turmeric   (haldi)
  • 1 tsp  red chili powder   (cayenne pepper)
  • 1 and 1/2 tsp ground coriander     (dhaniya powder)
  • 3/4 tsp  garam masala
  • 1 and 1/4 tsp salt
  • 4 tbsp cilantro leaves, fresh  (dhaniya ke patte)
  • 1/2 tbsp lemon juice

Method
 

Prep
  1. Rinse the cabbage well. Cut the very bottom of the stem off to flatten the bottom of the cabbage. Thinly slice and chop the cabbage finely into thin small strips.
  2. Rinse and chop the onion, serrano peppers, and cilantro finely. Core and dice the tomatoes finely.
  3. Crumble the paneer in a bowl using your hands or a potato masher.
Cook
  1. Place a pan on medium-heat, and add oil to it. Once the oil is hot throw in cumin seeds and let them splutter.
  2. Once they splutter, add in onions and sauté them until they turn golden-brown. Keep stirring and make sure they don’t burn.
  3. Add in chopped serrano peppers and ginger garlic paste.
  4. Add in cabbage and let it sauté on medium heat for 2 minutes until it turns slightly soft.
  5. Add in chopped tomatoes and let them sauté for 4 to 5 minutes until they turn mushy. Once mushy, add in ground turmeric, red chili powder, ground coriander, garam masala, salt and mix well. Let it sauté for about 30 seconds. And add in the crumbled paneer and stir well.
  6. Let the paneer coat well in the spices and continue to sauté for a minute to two minutes. Don't over cook the paneer or it will get chewy. Finally turn off the flame and garnish with cilantro. While serving sprinkle some lemon juice on top.
     

Notes

You can reduce the red chili powder or eliminate the serrano pepper as per your spice tolerance. On a scale of 1 to 5, I would place this paneer recipe at 3.5 in terms of spice levels, with 1 being the lowest and 5 being the highest.