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–+ servings

Paneer and Cabbage Scramble

A scrambled, bhurji-style mix of crumbled paneer and shredded cabbage, tempered with mustard seeds, cumin, and curry leaves. No tomatoes. Freezes really well, making it an easy make-ahead side for upma, dosa, rice and curry/pappu, wraps, or alongside roti.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings (216g)
Calories 271 kcal
Protein18 g
Fiber6 g
Fat17 g
Carbohydrates18 g

Equipment

  • 1 Large pan or kadai

Ingredients
 

For Tempering:

  • 1 tablespoon (14 g) peanut oil
  • 1 ½ teaspoon (6 g) mustard seeds
  • 1 ½ teaspoon (4.5 g) cumin seeds
  • 20 (1 g) fresh curry leaves

For the Scramble:

  • 2 medium (330 g) onions - diced
  • 10-15 (30 g) green chilies - finely chopped — medium-spicy variety needed more than a typical hot chili would; adjust to taste, this is the only heat source since there's no red chili powder
  • 3 lb (1,360.78 g) cabbage - chopped into small pieces, diced if possible
  • ½ teaspoon (2 g) turmeric powder
  • 1 ½ teaspoon (9 g) salt - adjust to taste
  • 1 lb (454 g) paneer - grated, food-processed, or crumbled by hand
  • 1 tablespoon (10 g) coriander powder
  • 1 teaspoon (3.5 g) cumin powder
  • 2 tablespoon (0.8 g) cilantro - chopped, for garnish

Instructions
 

Prep:

  • Grate, food-process, or crumble by hand the 1 lb paneer. Finely chop the 10-15 green chilies.
    Hands crumbling a block of paneer next to a pile of finely chopped green chilies on a wood board.
  • Chop the 3 lb cabbage into small pieces, dicing if possible.
  • Dice the 2 medium onions.

Cook:

  • Heat 1 tbsp peanut oil in a pan. Add 1 ½ tsp mustard seeds and let them splutter, then add 1 ½ tsp cumin seeds and 20 fresh curry leaves.
    Mustard seeds, cumin seeds, and curry leaves sizzling in oil at the bottom of a pot.
  • Add the chopped 10-15 green chilies and diced 2 medium onions. Sauté until the onion turns translucent.
    Diced onions being poured into a pot of tempered mustard seeds, cumin seeds, and green chilies.
  • Add the ½ tsp turmeric powder and 1 ½ tsp salt to the onions. Stir to combine.
    Turmeric powder and salt sprinkled over softened onions in a pot.
  • Add the chopped 3 lb cabbage.
    Shredded cabbage being added to a pot of turmeric spiced onions.
  • Cover and cook for 5 to 7 minutes, stirring occasionally, until the cabbage softens but still has a little bite.
    Cabbage cooking down in a pot, partially covered with a red lid.
  • Sprinkle the 1 tsp cumin powder over the cooked cabbage and stir.
    Cumin powder being sprinkled over softened, turmeric colored cabbage.
  • Add the 1 lb paneer and 1 tbsp coriander powder.
    Freshly crumbled paneer being added on top of cooked cabbage in a pot.
  • Mix gently so the paneer breaks up further and coats in the spices. Cook uncovered for 3 to 4 minutes until warmed through.
    A wooden spoon mixing crumbled paneer into cooked cabbage until evenly combined.
  • Garnish with 2 tbsp cilantro and serve.
    A bowl of cabbage paneer bhurji, a bright yellow scramble flecked with mustard seeds and curry leaves.

Freeze It:

  • Let the scramble cool, then portion it into a silicone freezer tray or freezer-safe container.
    Cooked paneer and cabbage scramble portioned into a teal silicone freezer tray.
  • Freeze until solid, then pop out the portions and transfer to a freezer bag or airtight container. Keeps well for up to 3 months.
    A hand lifting one frozen portion of paneer cabbage scramble out of a freezer tray.
  • Reheat a frozen portion in a pan with a splash of water, or in the microwave, until warmed through.
    A single frozen block of paneer cabbage scramble set on a patterned plate.

Notes

Portioning Tip: Total cooked weight is about 1,730g, giving roughly 216g per serving across 8 servings.
Usage: Stir into upma, use as a dosa topping, serve as a side with rice and curry/pappu, tuck into a wrap or sandwich, or serve alongside roti or paratha.
Freezer note: This scramble freezes really well since there's no egg or dairy sauce to break down. Portion into a silicone tray, freeze until solid, then transfer to a freezer bag or container for up to 3 months. Reheat a frozen portion in a pan with a splash of water, or in the microwave, until warmed through.

NUTRITION

Nutrition Facts
Paneer and Cabbage Scramble
Serving Size
 
1 serving (210g)
Amount per Serving
Calories
271
% Daily Value*
Protein
 
18
g
36
%
Carbohydrates
 
18
g
6
%
Fiber
 
6
g
25
%
Sugar
 
7
g
8
%
Fat
 
17
g
26
%
Potassium
 
449
mg
13
%
Sodium
 
515
mg
22
%
Vitamin D
 
0
µg
0
%
Calcium
 
425
mg
43
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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