Paneer Zucchini Curry

Cottage Cheese & Zucchini Curry

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Ingredients:	Quantity
Paneer cut into 1/2 inch cubes	200 gms
Zucchini cut into 1 inch cubes	3/4 cup
Onion Medium sized	2 nos
Tomato	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
Salt	To taste
Oil	3 tbsp
Pepper	A Pinch
Chopped Coriander Leaves	1-2 tbsp to Garnish

Preparation:
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. `