Indian paneer and cabbage curry

Indian paneer and cabbage curry

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.

Indian paneer and cabbage curry

  • Serves icon Serves 4
  • Time icon 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.

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

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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.

Nutrition

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

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Beetroot recipes

Beetroot and paneer curry

Paneer is a fresh Indian cheese, usually made from cow’s...

Save recipe icon Save recipe icon Save recipe

Keralan curry paste

This aromatic south Indian curry paste can be used in...

Save recipe icon Save recipe icon Save recipe

Vegetarian curry recipes

Chetna Makan’s saag paneer curry

Chetna Makan’s saag paneer curry recipe, made with spinach and...

Save recipe icon Save recipe icon Save recipe

Vegetarian curry recipes

Palak paneer, spiced spinach with Indian cottage cheese

This Palak paneer recipe, or spiced spinach with Indian cottage...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.