Paneer & Cabbage Curry

By Mummy to a hungry toddler  , , , , , , , , , , ,   

January 28, 2018

The most delicious Veggie Curry EVER! So quick to make and so full of flavour! Enjoy x


1 Beef Tomato

1 tbsp Garam Masala

15 g Fresh Ginger

80 g Natural Yoghurt

250 g Paneer Cheese

1 tsp Ground Cumin

1 Vegetable stock cube

1 Brown Onion

2 Garlic Cloves

1 tsp Ground Tumeric

1 tsp Nigella Seeds

120 g Shredded Cabbage or Spring Greens

1 tbsp Tomato Paste

2 Naan Bread


Pre heat the oven to 180c - this will be to warm up your Naan Breads later

Heat a wide pan with some oil. Cut your Paneer into cubes and once the pan is hot add to the pan and brown off slightly for about 3 minutes. Once golden remove from the pan and set aside for later.

Peel and chop the Onion and chop the Tomato into nice chunks. Add some more oil to your pan and add in the chopped Onion and Tomato. Cook for roughly 7 mins until soft.

Peel and finely chop the Garlic and Ginger and add to your softened Onion and Tomato. And then add your spices, Garam Masala, Ground Tumeric, Ground Cumin and Tomato paste to the pan. Crumble in your stock cube into the pan aswel and give it a good mix.

Add in your Golden Paneer, 250ml of boiling water some black pepper and your shredded greens. Leave this all to cook for 5 minutes, stiring every now and then, cover the pan with a lid if you have one.

Whilst the curry is finishing pop your Naan breads into the oven for 3 minites.

Serve your Curry in a bowl, add a big dolop of Yoghurt and sprinkle with the Nigella Seeds. Serve with your Naan Breads....YUM!


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