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Red Pumpkin Shahi Paneer
Nb persons: 4
Preparation time: 11-15 minutes
|Cook time : 31-40 minutes|
|500 grams||Red pumpkin peeled|
|Cottage cheese, (paneer) 200 grams|
|1 1/2 tablespoons||Oil|
|Green cardamoms 5-6|
|Black cardamoms 2|
|1 inch||Cinnamon stick|
|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|
|1/2 cup||Fresh cream|
|Saffron few strands|
|A few||fresh coriander leaves for garnishing|
Heat oil in a non-stick pan, add bay leaves, green cardamoms, black cardamoms, cinnamon, cloves and sauté till fragrant.
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.
Cut red pumpkin into thin long pieces and add to the pan and saute for 2-3 minutes.
Add 2 cups water and mix well. Cook for 3-4 minutes or till the pumpkin becomes soft.
Add red chilli powder, coriander powder, turmeric powder, salt, mix well and sauté for 1 minute.
Transfer the pumpkin mixture into a mixer jar and grind into a purée. Strain the purée into a bowl.
Heat white butter in another non-stick pan. Cut green chillies diagonally and add to the pan.
Add red pumpkin purée and cook for 5-7 minutes.
Cut paneer into 1 inch cubes and add to the pan. Add fresh cream, saffron and mix well. Cook for 1-2 minutes.
Transfer into a serving bowl. Garnish with coriander leaves and serve hot.
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