This gravy tastes quite similar to the usual paneer dishes that we get in restaurants and no one would suspect the addition of squash in this 🙂 I’ve substituted squash in the place of cashews to give the gravy a thicker consistency and creaminess. This gravy goes very well with any Indian bread.
- 25o grams paneer cubed
- 1 onion finely chopped
- 2 tomatoes pureed
- 1/2 small sized squash ( I used acorn squash)
- 4-5 cloves garlic chopped finely
- a small piece of ginger crushed
- 2 cloves
- 2 cardamom
- 1 bay leaf
- a small piece cinnamon
- 1/2 tsp shah jeera
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp garam masala
- cream as required
- 1 tsp kasuri methi (dried fenugreek leaves)
- 2 tbsp finely chopped coriander leaves for garnish
- oil / ghee as required
Cut the squash in half and bake them with their skin on for about 40 mins at 350 F or until a fork inserted inside goes in easily
When done cool the squash and take out the flesh and make a puree. ( I used half the squash which gave me about 1 cup of pureed squash)
Mean while add 1 tbsp oil/ghee and add the spices ( bay leaf, cloves, cardamom, cinnamon, shah jeera, cumin seeds, turmeric powder)
Then add the chopped garlic and ginger (alternatively you can use ginger-garlic paste) and fry until the raw smell goes.
Then add the finely chopped onions and saute until the onions turn translucent and soft.
Then add the pureed tomatoes and let it cook for about 3-4 minutes.
Then add the pureed squash, coriander powder, cumin powder, chilli powder to it and cook further until the gravy is reduced and oil starts separating the sides of the pan.
Now add the cream (about 1/4 cup) and water as needed.
Add the cubed paneer, garam masala, kasuri methi, salt and mix well.
Serve hot with roti , naan or rice.