Zucchini Paneer ( Courgettes and Indian cottage cheese Curry)

By Joydeep Pal

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 (134 Votes)

Zucchini Paneer ( Courgettes and Indian cottage cheese Curry)

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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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