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Zucchini Paneer ( Courgettes and Indian cottage cheese Curry)

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Indian cottage cheese better known as Paneer is a hot favourite among the vegetarian community. In this experimental dish, I tried to infuse Zucchini, the low calorie and highly nutritious vegetable, with paneer in a new form of curry. The outcome being really yummy and delicious, I couldn’t resist from sharing the recipe.

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Rate this recipe 3.3/5 (127 Votes)

Ingredients

  • 2 Medium Zucchini (Courgettes/Summer squash) (Washed)
  • 200gm Paneer (Indian cottage cheese)
  • 1 pc Tomato (big)
  • 2 or 3 Green Chillies
  • 1 tablespoons of Ginger Paste
  • 5-6 tablespoons of Oil : Sunflower oil
  • Spices:
  • Cummin Whole(Jeera): 1/4 teaspoon
  • Cinnamon (Darchini): 1/4 of a stick
  • Cardamom (Elaichi): 3 small one
  • Clove (Labongo/laung): 3
  • Garam Masala: ½ teaspoon
  • Cumin powder (Jeera): 1 table-spoon
  • Turmeric powder (Halud/Haldi): 1 tea-spoon
  • Sugar: 1 tea-spoon
  • Water
  • Salt to Taste

Details

servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 10mins
Cost Average budget

Preparation

Step 1

Dice the zucchini and paneer in medium pieces.

Step 2

Heat oil in a frying pan and fry the paneer first little bit and take them out as they start turning golden brown. Saute the zucchini for 2-3 min and then keep them separate.

Step 3

Then, add the cummin, bay leaves, cardamom, clove and cinnamon to fry little bit.

Step 4

Add ginger paste, green chillies and tomato to saute along with cummin and garam masala powder.

Step 5

Now, add the paneer and zucchini with turmeric powder and salt and mix well with water.

Step 6

Put a lid over the frying pan to cook for 8-9 mins in medium flame.Add the sugar and mix them well.

Step 7

Ready to serve hot with rice or bread.

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