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Red Pumpkin Shahi Paneer
Nb persons: 4
Yield:
Preparation time: 11-15 minutes
Total time:
Source:
Cook time : 31-40 minutes | |
500 grams | Red pumpkin peeled |
Cottage cheese, (paneer) 200 grams | |
1 1/2 tablespoons | Oil |
2 | Bay leaves |
Green cardamoms 5-6 | |
Black cardamoms 2 | |
1 inch | Cinnamon stick |
3-4 | Cloves |
1 medium | Onion |
Garlic paste 1 tablespoon | |
Ginger paste 1 tablespoon | |
1 teaspoon | Red chilli powder |
1 tablespoon | Coriander powder |
1/4 teaspoon | Turmeric powder |
Salt to taste | |
2 tablespoons | White butter |
3 | Green chillies |
1/2 cup | Fresh cream |
Saffron few strands | |
A few | fresh coriander leaves for garnishing |
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.
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