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Red Pumpkin Shahi Paneer

Red Pumpkin Shahi Paneer Categories:
Nb persons: 4
Preparation time: 11-15 minutes
Total time:

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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