1 large cauliflower, head1 medium zucchini2 cups paneer4 tablespoons olive oil½ teaspoon asafetida2 tablespoons coriander, fresh1 teaspoon salt to taste¼ teaspoon pepperWash the vegetables. Mince the fresh coriander leaves, set aside. Cut the cauliflower in slices, about ½ cm thick, make sure you have a good slice, try not brake it in small pieces. In a non-stick frying pan heat the oil, add asafetida, when is golden brown lower the heat to very low, add the cauliflower slices flat, don’t stack them, you may have to cook them some at time.. Cover. Check it often and carefully turn it around when one side is slightly brown. Keep turning until they are tender and ready. Cook the rest of the cauliflower, add more oil if you need, to prevent sticking to the pan. At the end cook any small pieces you have left. While the cauliflower is cooking, grate the skin off the zucchini. You’ll use the skin for this prep, but save the zucchini for some soup or dal. In a blender mix the panir (the panir should be freshly made because you need it hot and wet), the zucchini peel, salt to taste, a pinch of black pepper, add some whey from the panir to make a smooth, liquid like yogurt cream cheese. The zucchini peel will add a nice greenish hue. Blend for few minutes until smooth. Pour still warm over cooked cauliflower. Sprinkle some coriander leaves.
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