Paneer Cabbage Masala Skillet

• 180 g (180 g paneer, cut into 2 cm cubes) — Plain paneer cheese
• 120 g (about 2 packed cups green cabbage, thinly sliced) — Raw green cabbage
• 40 g (about 3 tbsp no-salt-added canned tomatoes) — No-salt-added canned tomatoes
• 4 g (1 large garlic clove, finely grated) — Raw garlic
• 6 g (2 tsp fresh ginger, finely grated) — Fresh ginger root
• 1.5 g (3/4 tsp ground cumin) — Ground cumin
• 2 g (1 tsp garam masala) — Garam masala
• 0.5 g (1/4 tsp ground turmeric) — Ground turmeric
• 0.3 g (small pinch crushed red pepper flakes) — Crushed red pepper flakes
• 5 g (1 tsp avocado oil) — Avocado oil
• 0.3 g (small pinch fine salt) — Fine salt
• 8 g (about 1/3 cup cilantro leaves, chopped) — Fresh cilantro

Method

1. 1Prepare the paneer and cabbageCut the paneer into 2 cm cubes, thinly slice the cabbage, measure the canned tomatoes, and chop the cilantro.3 minLook for: Paneer cubes are even, cabbage ribbons are no thicker than 5 mm, and cilantro is ready for the finish.Safety: Keep the paneer refrigerated until cutting and use a clean board.
2. 2Measure the masala spicesCombine the ground cumin, garam masala, turmeric, crushed red pepper flakes, and fine salt in a small bowl.45 secLook for: The five measured spices are evenly blended with no turmeric clumps.Safety: Avoid inhaling airborne chile and wash hands after handling it.
3. 3Sear the paneerHeat 3 g of the avocado oil in a wide skillet over medium-high. Add the paneer and sear for 4 minutes, turning every minute, then transfer it to a clean plate.4 minLook for: At least two faces of each paneer cube are golden and no cube has broken apart.Safety: Turn paneer with tongs to avoid spattering hot oil.
4. 4Bloom the aromatics and spicesLower the heat to medium, add the final 2 g avocado oil, grated garlic, grated ginger, and the cumin-garam masala mixture, and stir for 45 seconds.45 secLook for: The ginger and garlic are fragrant and the spices foam gently without scorching.Safety: Keep the spices moving and remove the skillet from heat briefly if they darken.
5. 5Cook the cabbage and tomatoesAdd the cabbage and canned tomatoes, toss until coated, cover, and cook over medium-low heat for 6 minutes, stirring after 3 minutes.6 minLook for: The cabbage is tender with a slight bite and the tomato moisture has reduced to a thick coating.Safety: Lift the lid away from your face and keep the skillet handle turned inward.
6. 6Return the paneer and finishReturn the seared paneer and any plate juices to the cabbage, fold for 2 minutes over medium-low heat, turn off the heat, stir in the cilantro, and plate the complete skillet.2 minLook for: Paneer is steaming, cabbage is glossy rather than watery, and cilantro remains bright green.Safety: Heat the paneer mixture until steaming and refrigerate leftovers within 2 hours.