Zucchini Paneer

Total Time:
30 min
10 min
Inactive Prep:
20 min
4 servings


  • 2 tablespoons grapeseed oil
  • 1 red onion, chopped
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon cumin seeds
  • 1 tablespoon fenugreek seeds
  • 1 teaspoon red chile flakes
  • 1 teaspoon turmeric
  • 1 cup chopped tomatoes
  • 1/2 cup 1-inch cubed zucchini
  • 1 tablespoon Quick Garam Masala, recipe follows
  • 1 cup homemade paneer, cut into large dice
  • 1/4 cup chopped fresh cilantro leaves
  • Pinch salt
  • Serving suggestion: rice or plain rotis


Place 2 tablespoons oil in a large skillet and add the onions and ginger and cook for about 4 minutes. Add the cumin seeds, fenugreek seeds, red chile flakes and turmeric, and toast for 10 seconds. Add the tomatoes, zucchini and water as needed, and cook until the zucchini is tender, about 10 minutes. Add the Quick Garam Masala and cover with a lid.

Meanwhile, heat a nonstick pan over medium heat and add the remaining1 tablespoon oil. Add the paneer cubes and fry the cubes until golden brown, turning frequently. Add the paneer to the zucchini during the last 2 minutes of cooking, along with the cilantro, and stir well. Season the mixture with salt. Serve with rice or plain rotis.

Loosely grind together all the spices in a mortar and pestle. Makes about 1/4 cup. Store unused amount in an airtight jar, in a cool dark place.