Recipe Description

Red pumpkin and paneer cooked in a gravy enriched with cream and saffron.

Ingredients:- 

• Red pumpkin – 500 grams
• Cottage cheese (paneer ) – 200 grams
• Oil – 1 1/2 tbsp
• Bay leaves – 2 no
• Green cardamoms – 5-6 no
• Black cardamoms – 2 no
• Cinnamon stick – 1 inch
• Cloves – 3-4 no
• Onion – 1 no
• Garlic paste – 1 tbsp
• Ginger paste – 1 tbsp
• Red chilli powder – 1 tsp
• Coriander powder – 1 tbsp
• Turmeric powder – 1/4 tsp
• Salt – to taste
• White butter – 2 tbsp
• Green chillies – 3 no
• Cream – 1/2 cup
• Fresh coriander leaves – for garnishing

method:-

1. Heat oil in a non stick pan. Add bay leaves, green cardamoms, black cardamoms, cinnamon, cloves and sauté till fragrant.
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.
3. Cut red pumpkin into thin long pieces and add to the pan. Saute for 2-3 minutes.
4. Add 2 cups water and mix well. Cook for 3-4 minutes till the pumpkin becomes soft.
5. Add red chilli powder, coriander powder, turmeric powder, salt, mix well and sauté for 1 minute.
6. Transfer the pumpkin mixture into a mixer jar and grind into a purée. Strain the purée into a bowl.
7. Heat white butter in a non stick pan. Cut green chillies diagonally and add to the pan.
8. Add red pumpkin purée and cook for 5-7 minutes.
9. Cut paneer into 1 inch cubes and add to the pan. Add fresh cream, saffron and mix well. Cook for 1-2 minutes.
10. Transfer into a serving bowl. Garnish with fresh coriander leaves and serve hot.