Butternut Matar Paneer(Butternut Peas and Paneer Curry)
Ingredients
- 12-14 oz butternut, skin peeled, cubed and roasted or 1-14 oz can pumpkin puree
- 1 lb frozen peas
- 12-14 oz fresh paneer
- 1 medium onion, finely chopped
- 3 medium tomatoes, crushed or finely chopped
- 1 inch piece ginger, minced
- 4 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp pumpkin spice or 1/2 tsp each ground cinnamon and nutmeg
- ¾ tsp garam masala
- ½ tsp turmeric
- ¼-½ tsp red chilli powder or to taste
- 1 tsp kasuri methi
- 2-3 tbsp e.v olive oil or avocado oil or ghee
- ½-¾ tsp sea salt
- chopped cilantro to garnish
- ½ cup water, as needed
Instructions
- Warm ghee or oil in a large sauce pan or pot. Add the finely chopped onion and saute for 5-7 minutes until soft. Puree the roasted butternut squash and set aside.
- Once the onions are soft add the garlic, ginger, salt and cook for another 2 minutes until aromatic. Add the tomato puree, and all the ground spices. Cook for 2-3 minutes until the tomatoes start to reduce.
- Now stir in the pureed butternut, peas and cook on medium heat covered for 6-7 minutes, you may want to add some water if the curry is too thick.
- Add the paneer, kasuri methi and gently mix without breaking the paneer pieces. Heat through about 5 minutes. Taste and add more salt if needed.
- Take it off the heat and serve.
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