Name: Dim-Sum recipe by Veena Daswani at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 8-10 Cabbage leaves; 2 small Onions finely chopped; 1 capsicum finely chopped; 1 carrot finely chopped; 100 grams of grated paneer; 1 tbsp oil; Salt to taste; Chat masala as per taste; 1/2 tsp Garam Masala; 1 tbsp Tomato Chilli Sauce; 1 tbsp Schezwan Chutney; Spring Onion leaves as required

Ingredients Serving: 2

8-10 Cabbage leaves
2 small Onions finely chopped
1 capsicum finely chopped
1 carrot finely chopped
100 grams of grated paneer
1 tbsp oil
Salt to taste
Chat masala as per taste
1/2 tsp Garam Masala
1 tbsp Tomato Chilli Sauce
1 tbsp Schezwan Chutney
Spring Onion leaves as required

Instructions

Slowly remove the thick central vein of cabbage leaves with a knife preventing the leaf from breaking.
Blanch these leaves in boiling water with 1/2 tsp of salt for 3 minutes. Do not over boil.
Remove the cabbage leaves and pat dry with a cloth.
Sprinkle chat masala on the leaves.
Now, in a kadai, add oil and onions; Saute for 1-2 minutes.
Add carrot, stir for 1 minute.
Add capsicum and Saute for 2 minutes.
Add salt, chilli tomato sauce, schezwan chutney and garam masala. You can add red chilli powder to make it more spicy. Mix well.
Switch off the gas and add chopped Coriander leaves and grated paneer. Mix it lightly.
Now cut the spring onion leaves lengthwise into 4-5 ribbon like strips from one single leaf.
Now take a cabbage leaf and place a spoonful filling in the centre and fold from all four sides to make a pocket. Tie this pocket with spring onion ribbons.
Steam these pockets for 12-15 minutes in a steamer with lid covered. You can also use the idli moulds for steaming.
Steaming hot Dim-Sums are ready.
Serve hot with your choice of sauce or chutney.

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