Week 3 recipe - Paneer, Summer squash and Red bell peppers

Use whatever summer squash is available: yellow or green zucchini or bottle gourd. Contrast colours for visual impact: yellow zucchini with red bell peppers, or green squash with yellow bell peppers. 

Amma was not too keen on making this because of the long list of ingredients! But she finally agreed and it was actually very simple to make and delicious. 

• 1/2 tbsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp ground fennel
• 1/4 tsp turmeric
• 3/4 tsp garam masala
• 1/4 cup fresh or dried coconut
• 1/2 cup water
• 4 tbsps ghee or mixture of oil and butter
• paneer, about 170 gms, cut into cubes
• 1 whole dried red chilli
• 1/2 inch ginger, sliced into paper thin rounds
• zucchini or 10-inch bottle gourd
• 2 small red, yellow or green bell peppers, cut lengthwise into thin strips
• 1 1/4 tsp salt
• 1 tomato, diced
• 3 tbsps fresh coriander

1. Combine the ground coriander, cumin, fennel, turmeric, garam masala, coconut and water in a small bowl.

2. Heat ghee in a heavy-bottomed pan till over moderate heat. When hot, gently add the paneer cubes and fry for about 5 minutes, constantly turning the cubes till they are evenly brown.

3. Raise the heat a little, add the red chilli and ginger and fry until they darken a few shades. Stir in the squash and bell peppers and saute for about 10 minutes till the squash is cooked. Add the salt, spice paste and tomato, reduce the heat and stir-fry until the tomatoes are soft and the dish is dry. Add the fresh herbs, stir and serve.