Cabbage, Pea and Paneer Curry
"This Indian vegetarian dish cooks cabbage until it softens and sweetens, and sparks it up with Indian spices (and a jolt of hot chiles). Paneer, a white Indian cheese, is available at international markets or well-stocked grocery stores, but you can also swap out tofu for a vegan option...."
INGREDIENTS
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2 tablespoons high-heat cooking oil of your choice, such as coconut, peanut or grapeseed (or, if you'd like to be authentic, ghee)
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3/4 pound paneer (see note) or tofu, cut into 1-inch cubes
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2 teaspoons mustard seeds
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1/2 teaspoon turmeric
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2 teaspoons ground coriander
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1/2 teaspoons ground cardamom
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1/4 teaspoon ground cloves
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2 small hot red chiles (such as a Thai or serrano), thinly sliced (you can omit or add more, depending on your taste for heat)
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Handful fresh curry leaves (optional, see note)
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1 1/2 cups tomato puree
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1 small cabbage, cored and shredded
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1 cup frozen peas, defrosted
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1 teaspoon salt
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1/2 bunch fresh cilantro, washed and coarsely chopped
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Cooked rice, for serving
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