Pumpkin Paneer with Puree
A flavorful dish featuring soft paneer cubes coated in a creamy pumpkin purée, infused with aromatic spices. This vegetarian meal is perfect for cozy dinners!
Equipment
- Mixing bowls
- Cutting board & knife
- Large skillet or pan
- Spatula
- Measuring cups & spoons
Ingredients
For the Dish:
- 1 cup paneer cubed
- 2 cups pumpkin purée
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1- inch piece ginger grated
- 1 cup coconut milk
- 1 tablespoon olive oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
- Sauté onions, garlic, and ginger until golden brown.
- Stir in the pumpkin purée and coconut milk, mixing well to create a smooth sauce.
- Add turmeric, chili powder, garam masala, salt, and black pepper. Simmer for 5 minutes.
- Gently add the paneer cubes, stirring carefully to coat them in the sauce.
- Cook for another 5 minutes on low heat, allowing the flavors to blend.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- For a vegan version, replace paneer with firm tofu.
- For a creamier texture, blend the pumpkin purée with coconut cream.
- If using fresh pumpkin, roast and blend it instead of canned purée.
- Adjust spice levels according to taste preference.