Paneer & Corn Cabbage Cups Recipe – Refreshing Mint Yogurt Dip

Last Updated on 2 months by Neha Deshmukh

Paneer & Corn Cabbage Cups Recipe – Refreshing Mint Yogurt Dip

Hello friends! I’m so excited to share this recipe with you – Paneer & Corn Cabbage Cups with a vibrant mint-cilantro dip. It’s one of those dishes that just feels good to eat, you know? Light, fresh, and packed with flavour. I first made these for a summer get-together and they were a huge hit! They’re perfect as a starter, a light lunch, or even a colourful snack.

Why You’ll Love This Recipe

These aren’t your average appetizers. They’re a delightful mix of textures and tastes – the slight crunch of the cabbage, the soft paneer and sweet corn, and that zingy, cooling yogurt dip. Plus, they’re surprisingly easy to put together, even if you’re not a seasoned cook. They’re a fun way to get your veggies in, and honestly, they just look so pretty on a plate!

Ingredients

Here’s what you’ll need to make these delicious Paneer & Corn Cabbage Cups:

• 1 cup plain yogurt
• 0.25 cup fresh mint leaves
• 0.25 cup fresh cilantro leaves
• Red cabbage leaves (par boiled)
• 2 cups roughly chopped paneer
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 ear of corn (grilled)
• 1 medium red onion (finely chopped)
• 1 cup green gram sprouts
• 0.5 cup chopped fresh cilantro
• Lime wedges
• Salt
• Oil

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Green Gram Sprouts: These little guys are a powerhouse of nutrition! They add a lovely crunch and a slightly nutty flavour. You can usually find them at Indian grocery stores, or you can easily sprout them yourself. If you can’t find them, feel free to substitute with moong bean sprouts.
• Parboiling Cabbage: This is key to getting those perfect, pliable cabbage cups. Don’t skip this step! It softens the leaves just enough to fold without tearing. We’ll get into the how-to in the instructions.
• Mint-Cilantro Chutney Influence: The yogurt dip is inspired by the classic Indian mint-cilantro chutney. It’s a flavour combination that’s so refreshing and versatile – you’ll find it in everything from chaat to sandwiches! It really elevates the whole dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that amazing dip. In a blender, combine the yogurt, mint leaves, cilantro leaves, and a pinch of salt. Blend until smooth and creamy. Set this aside – we want those flavours to meld.
2. Now for the cabbage. Bring a pot of water to a boil. Carefully place the whole cabbage head in the boiling water and parboil for about 5-7 minutes, until the outer leaves start to soften. Gently peel off the cup-shaped leaves, being careful not to tear them.
3. Time for the paneer! Heat a little oil in a pan over medium heat. Add the paneer cubes and sauté with cumin powder, chili powder, and salt until they’re lightly golden brown. Don’t overcrowd the pan – work in batches if needed.
4. In a bowl, combine the sautéed paneer, grilled corn kernels (scrape those kernels off the cob!), finely chopped red onion, green gram sprouts, and chopped cilantro. Season with a little salt.
5. Finally, the fun part – assembly! Fill each cabbage cup with the paneer-corn mixture. Top with a generous dollop of the mint yogurt dip and a squeeze of fresh lime juice. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the paneer: You want it lightly golden, not rubbery.
• Grill the corn for extra flavour: The smoky flavour of grilled corn really makes a difference. If you don’t have a grill, you can roast it in the oven or even use frozen corn in a pinch.
• Taste as you go: Adjust the seasoning to your liking.

Variations

• Vegan Adaptation: Swap the paneer for firm or extra-firm tofu, pressed to remove excess water and then sautéed as you would the paneer.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your spices to ensure they haven’t been processed in a facility that also handles gluten.
• Spice Level Adjustments: If you like things spicy, add a pinch of cayenne pepper or a finely chopped green chili to the paneer mixture. My friend, Priya, loves to add a dash of chaat masala too!
• Festive Adaptations: These are fantastic for festivals like Navratri or Janmashtami, where you often look for light and flavorful vegetarian options.

Serving Suggestions

These Paneer & Corn Cabbage Cups are great on their own, but they also pair well with:

• A side of raita (yogurt dip)
• A simple green salad
• A glass of refreshing lassi (yogurt drink)

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The cabbage leaves might lose some of their crispness, but they’ll still taste delicious!

FAQs

• What is the best way to parboil cabbage leaves without them tearing? Gently lower the cabbage head into boiling water and don’t overcook it. Peel off the leaves carefully as soon as they’re pliable.
• Can I use frozen corn instead of grilled corn? Yes, you can! Just thaw the frozen corn and sauté it lightly in a pan before adding it to the mixture.
• Can this be made ahead of time? You can make the yogurt dip and sauté the paneer ahead of time. Assemble the cups just before serving to prevent the cabbage leaves from getting soggy.
• What is green gram and where can I find it? Green gram (also known as moong) is a type of lentil. You can find it at most Indian grocery stores, often in the form of whole beans or sprouts.
• Is it possible to make a nut-free version of this recipe? Absolutely! This recipe doesn’t contain any nuts, so it’s naturally nut-free.

Enjoy making (and eating!) these delightful Paneer & Corn Cabbage Cups. Let me know how they turn out in the comments below!