Emily's Zucchni and Paneer Sauté

Updated: Mar 7, 2020

Today is Day 6 of our thread on HOW TO EAT SIMPLY TO IMPROVE YOUR OVERALL HEALTH & IMMUNITY~CORONA VIRUS: AN INVITATION TO CLEAN UP OUR BODY, SPEECH AND MIND. This is a series to follow up Cary's previous posts on Tips for Self-Care and Redirecting Fear. All of them can be found in our website blog.

I am highlighting VERY SIMPLE veggie recipes in this series, so that you will be inspired to focus your self-care towards that which is positive and uplifting. Watch for a daily post over the next 2 weeks. In this thread I will be sharing recipes from several of my close students who have been studying Ayurveda and Meditation with me over many years. They have been learning to live simply and in harmony with the rthymns of nature. As a result, their health has become stronger and their minds more joyful and positive. Please enjoy their wonderful offerings in the days to come!

Here is Emily's Delicious Recipe:


Zucchni and Paneer Sauté

I make this quick vegetarian recipe year-around, often 2-3 times per week. It makes for a fast and easy lunch served with some quinoa or steamed rice.


Serves 1-2

Ingredients:

1 medium or large zucchini, quartered and sliced into ½ inch cubes

Cubed paneer cheese, around ¼ cup.

2tsp ghee

¼ tsp Coriander seeds

¼ tsp Fennel seeds

1/8 – 1/4 tsp Cumin seeds

¼ tsp turmeric

Soma salt

Fresh lime

Fresh chopped cilantro


Step 1: Heat ghee in a medium sauté pan over medium heat. Once the pan is warmed through, add the coriander and fennel seeds. Toast the seeds in the ghee until they release their aroma and become a light golden brown (30 seconds to a minute, depending on the conduction of your pan and heat of the stove—watch carefully and do not burn!). Add cumin seeds and toast for another 20-30 seconds, until they release their aroma. Then add turmeric and toast for 5 seconds, until it has “bloomed” and becomes vibrant in the pan.


Step 2: Add the zucchini cubes to the pan and stir to coat with the ghee and spices. Sprinkle with soma salt to taste, cover, and cook the zucchini for a few minutes until they release their water and become shiny looking, but are still fairly raw.


Step 3: Remove the lid, stir or shake the pan, and let the zucchini sit undisturbed for a minute or two in the pan. This should lightly brown (not burn) one side of the zucchini.


Step 4: Add the cubed paneer, shake or stir the pan, and let it sit undisturbed for another minute or so until the paneer is seared on one side. Then stir more frequently, until the zucchini is fork-tender and vibrant green, and the paneer has a beautiful golden glow from the heat and spice mixture.


Step 5: Turn off the heat. Add the chopped cilantro and stir until the cilantro softens in the warm pan. Transfer to a plate, sprinkle with lime juice, and enjoy!


This recipe is passed down to us from Cary's teacher & Mentor, Vaidya RK Mishra, an Ayurvedic Physician from an unbroken 5,000 year old family lineage of Ayurvedic Doctors. Cary was blessed to spend 12 years under his direct tutelage. He left behind a supreme legacy of healers, herbal remedies for our difficult modern health issues, and practical wisdom that will change lives. With a deep bow to Vaidya, we hope that you enjoy Emily's delicious meal!


(In an upcoming post I will share Vaidya's paneer recipe too!)


Please feel free to share this post on your page or email to your friends and family, so that many people can benefit~

With Love & Blessings for Radiant Health~ Cary Twomey, D. Ayur 🌿



Cary's Mentor & Teacher~Vaidya RK Mishra

Emily at Gem Lake in the Rocky Mt. National Park in Estes Park Colorado



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