Jalfrezi Paneer and Vegetables

Serves 4

2 tablespoons vegetable oil
10 oz cubed paneer (a firm, fresh cheese available at Indian markets or specialty and natural foods retailers.)
1 container Maya Kaimal Jalfrezi Curry
1 cup cauliflower florets, about 1"
1 small zucchini, cut into thin half moons
¼ cup cilantro leaves (optional)

In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium. Add the cubed paneer and brown lightly on all sides, stirring frequently. Remove with a slotted spoon and set aside.
Add the cauliflower and brown lightly. Add zucchini and continue cooking until zucchini is browned and cauliflower is tender.
Add the Jalfrezi Curry sauce and the browned paneer and partially cover. Simmer for 7 to 8 minutes over low heat, or until paneer is heated through. If sauce becomes too thick, add water to thin.
Garnish with cilantro if you like. Serve with basmati, brown rice or flatbread.