Cabbage With Paneer And Tomato (Bund Gobhi Paneer) - cooking recipe

Ingredients

1 -2 tablespoon canola oil
1 -2 teaspoon cumin seed
2 2 cayenne chilies (optional) or 2 serrano chilies, cut in half lengthwise and don't remove the seeds (optional)
1 lb cabbage, cut into thin shreds
1 -2 teaspoon ground cumin
1 -2 teaspoon ground coriander
2 teaspoons white sugar
1 teaspoon coarse salt
1/8 - 1 teaspoon ground cayenne pepper
1/2 - 1 teaspoon sweet paprika
1/2 - 1 teaspoon turmeric
1/2 cup water
1 tomatoes, cored and finely chopped
8 ounces panir, cut into small cubes
1/4 cup fresh cilantro, chopped including stems

Preparation

Heat oil in a large skillet or pot over medium-high heat.
Mix spices together and cook in oil until fragrant and cumin seeds turn a reddish brown.
Stir in cabbage and toss to coat it with the spices, cook until slightly wilted 3-5 minutes.
Stir in 1/2 cup water, tomato, paneer, and cilantro. Lower heat to medium and simmer, uncovered, stirring occasionally, until the cabbage is tender and the cheese is spongy-soft (10-15 minutes). *The sauce will not thicken.
Serve immediately.