About 8 cups of chopped cabbage
2 T ghee
1 T grated ginger
1/4 t yellow hing
1 t coriander powder
1/4 t black pepper
1 t turmeric
Salt
paneer from 1/2 gallon of milk
PREPARATION:
1. Heat the ghee and add the following spices. The ginger should be browned first, followed by the hing, coriander powder, black pepper, and turmeric in quick succession.
2. Add the cabbage and stirfry a few minutes as it softens in the ghee and spices. Add salt, as desired.
3. The paneer is generally stirfried in some ghee separately, but to save time, throw it into the ghee and spices before the cabbage. Stir it around in the ghee until it’s a little browned and then add the cabbage for frying. Otherwise, fry it separate and add at the end.
4. When the cabbage is wilted, add a little water or some whey. Keep on high heat covered to cook. When a little dry, stir and check for doneness..
Offer with lemon slices and a bowl of yogur, rice and or chapati.