Chilli Paneer with Zucchini

Chilli Paneer with Zucchini

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

Servings: 4

Ingredients:

• 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

Directions:

• 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.

Fry paneer

• In the remaining oil, add the curry leave, salt and onion.

Fry onions and curry leaves

• When the onions have browned slightly and the curry leaves are fragrant, add the peppers and zucchini.

Add peppers (shown) 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.

Add tomato mixture and vegetables

• When the mixture has dried out a bit and is sticking to the veggies, add the paneer. Let the paneer heat through before serving.

Enjoy!