Kashmiri Pumpkin and Paneer Curry

Experience the rich flavors of Kashmir in this luscious Pumpkin and Paneer Curry. The combination of tender paneer, roasted pumpkin and fragrant spices is a true delight to the senses.

🛒 Ingredients

• 250g pieces paneer
• 2 cups pumpkin
• 2 pieces green chilies
• 1 inch ginger
• 2 cloves garlic
• 1 tbsp cumin seeds
• 1 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 tsp salt
• 1/2 tbsp curry leaves
• 2 tbsp coconut oil
• 50ml ml heavy cream
• 1 tbsp lemon juice

👨‍🍳 Instructions

1. 1

   Step 1: Roast the pumpkin in the oven at 200°C for 20 minutes.

2. 2

   Step 2: In a pan heat 1 tablespoon of oil and sauté the green chilies, ginger and garlic for 2-3 minutes.

3. 3

   Step 3: Add the cumin seeds and coriander powder and sauté for 1 minute.

4. 4

   Step 4: Add the roasted pumpkin and sauté for 2-3 minutes.

5. 5

   Step 5: Add the red chili powder and garam masala and sauté for 1 minute.

6. 6

   Step 6: Add 250ml of water and bring to a boil.

7. 7

   Step 7: Reduce the heat and simmer for 5 minutes.

8. 8

   Step 8: Stir in the paneer and simmer for 2-3 minutes.

9. 9

   Step 9: Stir in the heavy cream and lemon juice.

10. 10

    Step 10: Season with salt to taste.

💡 Pro Tips

Use the right type of pumpkin for this recipe, as it affects the flavor and texture. Don't overcook the paneer, as it can become tough. Add the heavy cream just before serving to avoid it curdling.

📊 Nutrition per Serving