How to make Red Pumpkin Shahi Paneer - Red pumpkin and paneer cooked in a gravy enriched with cream and saffron.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Red pumpkin, Cottage cheese (paneer) (पनीर)

Cuisine : Indian

Course : Main Course Vegetarian

Red Pumpkin Shahi Paneer Recipe Card

Red Pumpkin Shahi Paneer
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Red Pumpkin Shahi Paneer checkout Roasted Pumpkin with Quinoa, Kumror Chhokka, Khatta Meetha Kaddu, Kaddu Aur Alu Ki Sabzi . You can also find more Main Course Vegetarian recipes like Mooli-Moong wadi, Vellankani Sundal, Urulai Kizhangu Roast, Bhugi .

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Red Pumpkin Shahi Paneer Recipe

  • Red pumpkin peeled 500 grams

  • Cottage cheese (paneer) 200 grams

  • Oil 1 1/2 tablespoons

  • Bay leaves 2

  • Green cardamoms 5-6

  • Black cardamoms 2

  • Cinnamon stick 1 inch

  • Cloves 3-4

  • Onion 1 medium

  • Garlic paste 1 tablespoon

  • Ginger paste 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • White butter 2 tablespoons

  • Green chillies 3

  • Fresh cream 1/2 cup

  • Saffron few strands

  • A few fresh coriander leaves for garnishing

Method

Step 1

Heat oil in a non-stick pan, add bay leaves, green cardamoms, black cardamoms, cinnamon, cloves and sauté till fragrant.

Step 2

Cut onion into thin long strips, add to the pan and sauté till light golden. Add garlic paste and ginger paste and sauté for a minute.

Step 3

Cut red pumpkin into thin long pieces and add to the pan and saute for 2-3 minutes.

Step 4

Add 2 cups water and mix well. Cook for 3-4 minutes or till the pumpkin becomes soft.

Step 5

Add red chilli powder, coriander powder, turmeric powder, salt, mix well and sauté for 1 minute.

Step 6

Transfer the pumpkin mixture into a mixer jar and grind into a purée. Strain the purée into a bowl.

Step 7

Heat white butter in another non-stick pan. Cut green chillies diagonally and add to the pan.

Step 8

Add red pumpkin purée and cook for 5-7 minutes.

Step 9

Cut paneer into 1 inch cubes and add to the pan. Add fresh cream, saffron and mix well. Cook for 1-2 minutes.

Step 10

Transfer into a serving bowl. Garnish with coriander leaves and serve hot.