Zucchini Paneer

  • prep time10 min
  • total time 30 min
  • serves 4

A delicious vegetarian Indian dish from Bal Arneson made with Paneer cheese.

143 Ratings
Directions for: Zucchini Paneer


3 Tbsp grape seed oil

2 Tbsp chopped ginger

1 red onion, chopped

1 tsp fenugreek seeds

1 Tbsp cumin seeds

1 tsp turmeric

1 tsp red chili flakes

½ cup chopped tomatoes

1 lb(s) zucchini, cubed (about 3 medium)

¼ cup water

1 Tbsp garam masala

1 cup paneer, cut into large dice

¼ cup chopped cilantro

pinch of salt


1. Place 2 tablespoons oil in a large skillet and add the onion and ginger and cook for about 3 minutes. Add spices and toast for 10 seconds. Add the tomatoes, zucchini and water and cook until zucchini is tender, about 10 minutes. Add garam masala and cover with a lid.

2. Meanwhile, heat a non-stick pan over medium heat and add remaining oil. Fry paneer cubes until golden brown. Add to the zucchini during the last 2 minutes of cooking, along with the cilantro and stir well. Season with salt. Serve with rice or plain rotis.

See more: Cheese, Vegetables, Vegetarian, Side


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