Cabbage with Paneer and Tomato Bund Gobhi Paneer
Elevate your weeknight dinner game with this irresistible Cabbage with Paneer and Tomato, also known as Bund Gobhi Paneer. This vegetarian delight combines tender shredded cabbage with golden, pan-fried cubes of paneer, all simmered in a luscious, spiced tomato base. Infused with aromatic cumin seeds, ginger, and garlic, and finished with a sprinkle of garam masala, this dish strikes the perfect balance between earthy, tangy, and savory flavors. Quick to prepare in just 40 minutes, it’s a wholesome, crowd-pleasing entrée that pairs beautifully with roti, naan, or steamed rice. Packed with nutrients and protein, this one-pot wonder is a hit for vegetarians looking to spice up their meal plans!
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Recipe Information
Ingredients
- 400 grams Cabbage
- 200 grams Paneer
- 2 medium Tomatoes
- 1 medium Onion
- 3 cloves Garlic
- 1 inch Ginger
- 1 small Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro
Instructions
Finely shred the cabbage and rinse it in cold water. Drain well and set aside.
Dice the paneer into small cubes and set aside.
Finely chop the onion, tomatoes, garlic, ginger, and green chili.
Heat a large skillet or wok over medium heat and add the vegetable oil.
Once the oil is hot, add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onion, garlic, and ginger to the skillet. Sauté for 2-3 minutes until the onion turns translucent.
Stir in the green chili and tomatoes. Cook for about 5 minutes until the tomatoes soften and break down into a chunky sauce.
Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well to combine the spices with the tomato base.
Add the shredded cabbage to the skillet and stir to coat it with the spiced tomato mixture.
Cover the skillet with a lid and let the cabbage cook for 10-12 minutes over medium heat, stirring occasionally until it softens but still retains some crunch.
While the cabbage cooks, lightly pan-fry the paneer cubes in a separate non-stick pan with a few drops of oil. Fry until they are golden on all sides, about 3-4 minutes.
Gently fold the paneer cubes into the cabbage mixture and cook for another 2-3 minutes to allow the flavors to meld.
Remove from heat and garnish with freshly chopped cilantro before serving.
Serve hot with roti, naan, or steamed rice for a delicious meal.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 520 mg | 23% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.7 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
