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.
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.
Rinse and chop the onion, serrano peppers, and cilantro finely. Core and dice the tomatoes finely.
Crumble the paneer in a bowl using your hands or a potato masher.
Place a pan on medium-heat, and add oil to it. Once the oil is hot throw in cumin seeds and let them splutter.
Once they splutter, add in onions and sauté them until they turn golden-brown. Keep stirring and make sure they don’t burn.
Add in chopped serrano peppers and ginger garlic paste.
Add in cabbage and let it sauté on medium heat for 2 minutes until it turns slightly soft.
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.
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.
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.