Ultimate Paneer With Summer Squash and Red Peppers

Essential Ingredients

• 0.5 tbsp (0.25 oz / 7 g) ground coriander
• 0.5 tsp (0.1 oz / 2 g) ground cumin
• 0.25 tsp (0.05 oz / 1 g) ground fennel
• 0.25 tsp (0.05 oz / 1 g) turmeric
• 0.75 tsp (0.15 oz / 3.5 g) garam masala (or a mix of ground cloves, cardamom, and cinnamon)
• 0.25 cups (0.9 oz / 25 g) unsweetened fresh or dried coconut
• 0.5 cups (4.0 oz / 120 g) water
• 4.0 tbsp (2.0 oz / 60 g) ghee or a mixture of vegetable oil and butter
• 6.0 oz (170 g) fresh panir cheese (made from 6.0 cups milk), cut into 0.5-inch (1.5 cm) cubes
• 1 whole dried red chili (or to taste)
• 0.5-inch piece of peeled ginger root, sliced into paper-thin rounds
• 20.0 oz (570 g) small zucchini, pattypan squash, or bottle gourd (louki)
• 8.0 oz (230 g) red, yellow, or green bell peppers, stemmed, seeded, and cut lengthwise into thin strips
• 1.25 tsp (0.2 oz / 6 g) salt
• 1 medium-sized tomato, diced
• 3.0 tbsp (0.15 oz / 4 g) chopped fresh coriander or minced parsley

Step-by-Step Instructions

1. Combine the ground coriander, ground cumin, ground fennel, turmeric, garam masala, coconut, and water in a small bowl to create a spice paste, then set it aside.
2. Heat the ghee or oil-butter mixture in a heavy-bottomed 5-quart nonstick pan or wok over moderate heat. When it is hot but not smoking, gently add the panir cheese cubes and fry for about 5 minutes, constantly turning the cubes to evenly brown them on all sides.
3. Raise the heat a little, add the whole dried red chili and ginger slices, and fry until they darken a few shades.
4. Stir in the sliced squash and bell peppers and saute for about 10 minutes or until the squash is tender-crisp and the peppers are limp.
5. Add the salt, spice paste, diced tomato, and fried panir cubes, reduce the heat to low, and stir-fry until the tomatoes are soft and the dish is dry.
6. Add the fresh chopped coriander or parsley, stir the mixture gently to combine all the flavors, and serve immediately in a warmed dish.

Nutritional Information

(Approximate values per serving, based on 6 servings)

• Calories: 211 kcal
• Carbohydrates: 7g
• Protein: 7g
• Fat: 18g

Pro Tips

• Choose Young, Tender Squash: For the best texture and flavor, select young squash with glossy, unblemished skin. If using bottle gourd (louki) or zucchini, smaller vegetables usually mean fewer seeds and a firmer flesh that won't turn to mush during cooking.
• Use a Nonstick Pan for Paneer: Fresh paneer is delicate. Frying it in a heavy-bottomed nonstick pan or wok prevents the cheese from sticking and crumbling. Be gentle when turning the cubes to maintain their shape.
• Toast Spices Carefully: When you add the ginger and whole dried red chili to the hot ghee, keep a close eye on them. You want them to darken a few shades to release their essential oils, but burning them will give the entire curry a bitter taste.
• Control the Moisture: Squash naturally releases a lot of water as it cooks. To achieve the concentrated, authentic flavor of a dry curry (tarkari), ensure you simmer the dish at the end until the tomatoes break down and the excess moisture has evaporated.

Frequently Asked Questions (FAQ)

What is louki and where can I buy it? Louki, also known as bottle gourd, opo squash, or calabash, is a pale green, mild-flavored squash commonly used in Indian cuisine. It is valued for its light texture and subtle flavor.

You can easily find louki at local Indian or Asian grocery stores. If unavailable, substitute it with yellow zucchini, crookneck, or pattypan squash in this Panir Louki Tarkari recipe. These substitutions help maintain the dish's balance and keep the creamy texture.

Can I make this Panir Louki Tarkari vegan? Absolutely. To make a vegan version of this dish, simply substitute the fresh paneer cheese with extra-firm tofu (pressed and cubed) and replace the ghee or butter with a neutral cooking oil, such as avocado or canola oil.

How do I prevent my paneer from becoming rubbery? Over-frying paneer can make it tough and rubbery. Fry the cubes over moderate heat just until they develop a light golden-brown crust (about 5 minutes). Immersing the fried paneer in warm water for 10 minutes before adding it to the curry can also keep it incredibly soft.

What should I serve with Panir Louki Tarkari? This dry vegetable curry pairs beautifully with Indian flatbreads like Griddle-Baked Yogurt Whole Wheat Bread (chapati or roti), parathas, or naan. It also works perfectly alongside fluffy basmati rice and a fresh jicama or cucumber salad for a complete midsummer meal.