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Butternut Squash Paneer

30 Minutes
Praveen Bhatta

 

 

Paneer CurryI like to experiment in the kitchen but this is the only recipe I have invented that my mum likes. So very confidently, I can say that  it is good and has the flavors of Nepal

This dish has a blend of sweetness with spice.It can be served with rice or chapatti.

INGREDINENTS

200g panner,cut into small chunks             2 tsp cumin powder

500g of butternut squash cut into chunk    1 tsp coriander powder

1 medium sized onion,slice                         1 teaspoon of cumin seed

2 medium sized tomatoes,finally chopped  1 tsp turmeric powder

2 tbsp vegetable oil                                     salt and red chilli powder to taste

1 tbsp ginger-garlic paste                           Fresh coriander

 

METHOD

  • boil or steam the butternut swuash until cooked.
  • heat the oil and stir fry the paneer cubes until golden brown
  • remove from the pan and set aside
  • using the same pan add the cumin seeds unitl they turn brown
  • add the onions and cook until golden brown
  • add the tomagoes,garlic-ginger paste,chilli,cumin,carriander,turmeric powder and salt.Stir gently until cooked and thick gravy like consistency is reacher
  • Mix sin the paneer and cook for a further 5 minutes.
  • sprinkle with chopped coriander and serve.