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Indian paneer and cabbage curry

Name: Indian paneer and cabbage curry
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 4 tbsp sunflower oil, plus extra if needed, for frying; 200g paneer, cut into 2cm cubes; 2 onions, sliced; 1 green pepper, finely sliced; ½ tsp ground turmeric; 2 tbsp ground cumin; ½ tsp chilli powder; ½ tsp ground fenugreek; 2 tbsp fennel seeds; Thumb-size piece fresh ginger, grated; 4 garlic cloves, crushed; ½ savoy cabbage, heart removed and leaves shredded; 4 large tomatoes, diced, or ½ x 400g tin chopped tomatoes; ½ tsp sugar; 1 tbsp garam masala; Fresh coriander leaves and black onion seeds (sometimes called nigella) to garnish; Flatbreads, natural yogurt and lemon wedges to serve

Published: 13 Dec 16
Updated: 18 Mar 24

Paneer replaces meat in this Indian vegetarian curry recipe. On the table and ready to eat in 40 minutes – this quick and easy recipe makes the perfect midweek dinner.

Easy
November 2016

Test kitchen approved

Serves 4
Hands-on time 40 min

Paneer replaces meat in this Indian vegetarian curry recipe. On the table and ready to eat in 40 minutes – this quick and easy recipe makes the perfect midweek dinner.

Vegetarian recipes

Nutrition: per serving

Calories: 375kcals
Fat: 21.9g (8.7g saturated)
Protein: 20.3g
Carbohydrates: 19.3g (16.2g sugars)
Fibre: 9.6g
Salt: 0.2g

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Ingredients

4 tbsp sunflower oil, plus extra if needed, for frying
200g paneer, cut into 2cm cubes
2 onions, sliced
1 green pepper, finely sliced
½ tsp ground turmeric
2 tbsp ground cumin
½ tsp chilli powder
½ tsp ground fenugreek
2 tbsp fennel seeds
Thumb-size piece fresh ginger, grated
4 garlic cloves, crushed
½ savoy cabbage, heart removed and leaves shredded
4 large tomatoes, diced, or ½ x 400g tin chopped tomatoes
½ tsp sugar
1 tbsp garam masala
Fresh coriander leaves and black onion seeds (sometimes called nigella) to garnish
Flatbreads, natural yogurt and lemon wedges to serve

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Method

Heat the oil over a high heat in a large frying pan and, when shimmering, add the paneer. Fry, turning occasionally, for 6-7 minutes until golden brown and crisp all over. Remove from the pan and set aside on a plate. Add a little more oil to the pan if necessary, then add the onions and pepper, with some salt. Fry over a medium heat for 8-10 minutes until softened but not coloured.
Add the ground spices and fennel seeds to the pan with the ginger and garlic and cook, stirring, for 3-4 minutes until very fragrant. Add the shredded cabbage to the pan with a large splash of water. Turn up the heat and cook, stirring, for 5-6 minutes more until the cabbage has wilted slightly. Add the tomatoes, sugar and garam masala, then continue to cook for 10-15 minutes over a low-medium heat, stirring occasionally, until the tomatoes have broken down into a sauce and the cabbage is soft. If the sauce is looking dry, add a splash of water.
Return the fried paneer to the pan, taste, then season with salt and pepper. Scatter with coriander leaves and black onion seeds, then serve with flatbreads, natural yogurt and lemon wedges for squeezing over.