Paneer Stuffed Zucchini

Paneer Stuffed Zucchini is a mild curry in which zucchini is stuffed with paneer and cooked in mild milk gravy.

I always try to make use of fresh vegetables in my recipes. Since a lot of vegetables that are easily available in India, are not available here, I experiment with the locally available vegetables. Paneer Suffed Zucchini curry is one of the successful outcomes of those experiments.

This is a very healthy recipe, made with very little oil, that blends the flavors very well. This curry can be served as main dish with any of the Indian breads or rice.

Ingredients:
For stuffed zucchini

• 2 zucchinis (I used green ones)
• 1 cup shredded paneer/ Indian cottage cheese
• 1/4 tsp red chili powder
• 1/4 tsp garam masala powder
• 1/8 tsp of cumin powder
• 1 tsp of oil
• salt to taste

For gravy

• 100gm cabbage cut into big pieces
• 1 big tomato cut into big pieces
• 1-2 green chilies cut into big pieces
• 1/2 tsp of chili powder
• 1/4 tsp of garam masala powder
• 1/4 tsp of cumin powder
• 1 cup of milk
• salt to taste
• 2 tsp oil.
• finely chopped coriander for garnish

Method

1. Wash and cut each zucchini into 3-4 pieces length wise. With the help of a knife, take out the seeds from the center of each piece to make hollow zucchini cylinders as shown in picture.
   
2. Keep 1 tbsp of shredded paneer aside for garnish. In rest of the paneer add all the spices and mix well to prepare the stuffing.
3. Fill all the zucchini cylinders with this filling.
4. Coat with oil and cook covered in greased pan turning occasionally. Zucchini don't take a long time to cook. Avoid overcooking them to maintain the shape.
5. Take out the cooked zucchini gently and arrange on your serving dish.
6. Now for gravy, in a pan heat oil. When hot, add cabbage & chilies and stir fry them until cabbage starts to turn golden.
7. Add tomato and again stir fry until they soften. 
8. Transfer them to the grinder and grind to a smooth paste. Normally no water is needed, but if needed add minimal.
9. Again transfer this paste back to pan. Add all the spices and cook until it starts to boil. 
10. Now slowly add milk to it and let it cook until everything comes to a boil. You may need to adjust the consistency of gravy using milk or water.
11. Now pour this gravy on the stuffed zucchini and microwave it for 2 minutes.
12. Garnish with shredded paneer and chopped coriander. Serve hot with your choice of bread or rice.