Spicy Cabbage with Paneer

I  love Asian food. It's spicy, satisfying, tasty and has a lot of vegetarian options. Once a week I buy one or two cabbages at the local market. (Price per unit: KES20/US$.21!) Naomi shreds them and we store them in the fridge until I need them. I often serve it steamed with a knob of butter as a green vegetable. I also love coleslaw. Naomi used the cabbage in the lentil stew which she cooks for herself and Stanley.

But above all, I love Cabbage Curry. Recently I came across a recipe for spicy cabbage on the Internet. It's served with Paneer, a South Asian unsalted cheese made without using renette as a coagulating agent, and therefore suitable for vegetarians.

Top and bottom: Spicy Cabbage with Paneer

Spicy Cabbage with Paneer (Source: sulekha.com)
 (Serves 4-6)

1 Medium-sized green cabbage
200g Paneer cheese
1/4 tsp Chillie flakes
1/4 tsp Tumeric powder
1/4 tsp Mustard seeds
1/4 tsp Cumin (Jeera)
1 Small stick cinamon
1 tsp Salt
Curry leaves
1 tbs Vegetable oil
Bunch coriander/cilantro/dhania to garnish

Wash and shred cabbage finely. Set aside
Heat oil, add spices, except mustard seeds and fry gently
Cut paneer into blocks and add to spicy oil.
Fry until brown. Remove and drain on paper towel
Add mustard seeds to oil.
When seeds begin to pop, add cabbage
Fry for 10 minutes
Remove from pan. Arrange in serving dish.
Add paneer and garnish with coriander.
Serve hot

DE-LICIOUS!

Note: Never use olive oil in Asian cooking. Why? Because you don't see olive trees in India! Rather use vegetable oil or ghee, which is clarified butter.

I hope you're all having a wonderful weekend.

Blessings

Jo