I’m not sure why this dish is called chilli paneer, since it is not particularly hot, maybe the name comes from the use of peppers. Paneer is a versatile cheese that absorbs flavors quite easily and is a good source of protein for vegetarians. It’s not salty, does not melt and has a nice texture. If you don’t get paneer, you can substitute it with queso blanco (a Mexican cheese) or even a firm tofu (it won’t taste the same, but works well). The zucchini can be substituted with summer squash or any similar vegetable.
Recipe: Chilli Paneer with Zucchini
Categories: Main Dishes; Vegetables
Accompaniments: Rotli/Pita Bread
- 1 cup paneer, diced
- 1 zucchini (courgette), chopped into 1/2 inch pieces
- 1/2 green pepper, sliced
- 1/4 yellow pepper, sliced
- 1 medium onion, grated or pureed
- 2 tomatoes
- 1/4 cup cilantro
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 Tbsp lemon juice
- 2 Tbsp tomato puree
- 2 dried chilies, optional
- 4 curry leaves (limro)
- 1/4 tsp chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- 1/2 tsp salt (or to taste)
- 3 Tbsp oil
- Blend together the tomato, cilantro, garlic, ginger, dried chilies (if using), lemon juice. Set aside.
- In a wide bottomed pan, heat the oil. Fry the paneer till they are browned on all sides. Remove and set aside.
- In the remaining oil, add the curry leave, salt and onion.
- When the onions have browned slightly and the curry leaves are fragrant, add the peppers and zucchini.
- Cook for 2-5 minutes covered until the veggies have softened.
- Add the blended tomato mixture, tomato puree, chili powder, turmeric and garam masala.
- When the mixture has dried out a bit and is sticking to the veggies, add the paneer. Let the paneer heat through before serving.