|Cottage Cheese & Zucchini Curry|
|Paneer cut into 1/2 inch cubes||200 gms|
|Zucchini cut into 1 inch cubes||3/4 cup|
|Onion Medium sized||2 nos|
|Ginger-Garlic paste||1 tbsp|
|Turmeric Powder||1 tsp|
|Chilli Powder||1 tsp|
|Coriander Powder||1 tsp|
|Fennel Seed Powder||1/2 tsp|
|Cumin Powder||1/2 tsp|
|Cardamom Pods powdered||1/2 tsp|
|Dried Fenugreek Leaves Crushed||1 tsp|
|Dried Parsley Crushed (Optional)||1 tsp|
|Chopped Coriander Leaves||1-2 tbsp to Garnish|
1) Heat 2 tbsp oil in a pan and add Onions and ginger garlic paste and fry for 3-4 mins.
2) Add turmeric powder, cumin powder, chilli powder, coriander powder, fennel powder and stir for a min and then add the tomatoes, Zucchini, salt and add enough water and cover it with a lid and let it cook until the Zucchini is tender.
3) Meanwhile in a fry pan add 1 tbsp of oil and fry the paneer until golden brown.
4) Add the the paneer, dried fenugreek leaves, parsley and cardamom powder and let it cook for 3-4 mins and sprinkle some pepper and garnish it with chopped Coriander leaves. Serve it with rice or roti.
Note:If you are running out of time, just microwave the Zucchini in a micro proof dish adding a little water and salt for 3-4 mins and add to in step 2 and it saves half the cooking time. `