Servings: 4 to 6

2 tablespoons vegetable oil or ghee 2 tablespoons vegetable oil or ghee
8 ounces paneer, cubed 8 ounces paneer, cubed
1 teaspoon cumin seeds 1 teaspoon cumin seeds
1 small head of cabbage, chopped 1 small head of cabbage, chopped
1 teaspoon coriander powder 1 teaspoon coriander powder
1/3 teaspoon turmeric powder ⅓ teaspoon turmeric powder
1/4 teaspoon garam masala ¼ teaspoon garam masala
1/4 teaspoon chili powder ¼ teaspoon chili powder
salt salt
squeeze of lemon squeeze of lemon
cilantro for garnish cilantro for garnish

Coat a non-stick pan with oil and turn the heat to low-medium. Add in the paneer cubes and fry until browned. Keep an eye on the paneer and keep turning them so they don't get too overdone. Set aside the paneer on a paper towel on a plate.
In a wok under medium-high heat, add in the 2 tablespoons of oil. Add the cumin seeds. Shake the pan up. Once the cumin seeds start to brown, add in the rest of the spices and mix well. Fry for a few seconds until they become fragrant.
Throw in the chopped cabbage & some salt and mix well. Add a few tablespoons of water (or veg stock) and cover. Turn the heat to low-medium. The cabbage should cook in about 10 to 15 minutes. Mix in the paneer gently & cook for another minute or two. Turn off the heat.
Squeeze lemon and garnish with cilantro.

I typically just skip the paneer. It doesn’t add much in my opinion.  I typically just skip the paneer. It doesn’t add much in my opinion.