Courgette paneer

Serve this spicy mix with rice or plain rotis.

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
2 tbsp grapeseed oil, plus 1 tbs
1 red onion, chopped
35g chopped ginger
1 tsp fenugreek seeds
1 tbsp cumin seeds
1 tsp turmeric
1 tsp red chilli flakes
75g chopped tomatoes
450g courgette, cubed (about 3 medium)
60ml water
1 tbsp garam masala
100g homemade paneer, cut into large dice
15g chopped coriander
Pinch of salt
1) Place 2 tbsp oil in a large skillet and then add the onion and ginger and cook for about 3 minutes. Add the spices and toast for 10 seconds. Add the tomatoes, courgette and water and cook until the courgette is tender, about 10 minutes. Add the garam masala and cover with a lid.

2) Meanwhile, heat a non-stick pan over a medium heat and add 1 tbsp oil. Fry the paneer cubes until golden brown. Add to the courgette during the last 2 minutes of cooking, along with the coriander, and stir well. Season with salt. Serve with rice or plain rotis.

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