Cabbage With Paneer And Tomato (Bund Gobhi Paneer)

• 1 -2 tablespoon canola oil
• 1 -2 teaspoon cumin seed
• 2 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

1. Heat oil in a large skillet or pot over medium-high heat.
2. Mix spices together and cook in oil until fragrant and cumin seeds turn a reddish brown.
3. Stir in cabbage and toss to coat it with the spices, cook until slightly wilted 3-5 minutes.
4. 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.
5. Serve immediately.

canola oil, cumin, cayenne chilies, cabbage, ground cumin, ground coriander, white sugar, coarse salt, ground cayenne pepper, sweet paprika, turmeric, water, tomatoes, panir, fresh cilantro

Taken from www.food.com/recipe/cabbage-with-paneer-and-tomato-bund-gobhi-paneer-302296 (may not work)