The Right Mix Of Crunch & Spice: Butternut Squash & Bell Pepper
Kadai Paneer
35 mins
Cooking Time
Easy
Difficulty
17
Ingredients
Veg + Dairy
Diet
Paneer features in many recipes in North Indian cuisine, but few bring in the veggies and masala mix like kadai paneer. Cottage cheese is roasted and simmered in a spicy mix of vegetables. Butternut squash is not a common addition, but in this recipe, it adds a nutty taste and pulpy texture to the dish, making the curry creamier and richer in flavour.
Wash all vegetables and chop them. Peel and dice the butternut squash into ½-inch cubes. Also, chop bell peppers into ½-inch pieces. Meanwhile, cut the paneer into 1-inch cubes. If using frozen paneer, thaw it before cutting.
Description - Step 2
Roast the butternut squash
Heat 1 tablespoon of oil in a pan over medium heat. Add the diced butternut squash and sauté for 5-6 minutes until it begins to soften and is just lightly browned. Remove and set aside.
Description - Step 3
Cook the onion-tomato base
In the same pan, add the remaining oil. Now, add the chopped onions and sauté till they turn soft. Then, add the ginger-garlic paste, green chillies, and tomato. Cook till the tomatoes turn mushy.
Description - Step 4
Cook the bell peppers
Add salt and all dry masala powders (except garam masala). Stir well. Then add the chopped bell peppers and cook for 2-3 minutes. The bell peppers should retain their crunch and not turn mushy.
Description - Step 5
Add the paneer and squash
Add the roasted butternut squash to the pan along with the paneer cubes. Pour in approximately ½ cup of water. Adjust the water according to how much gravy you want, but kadai paneer tends to be slightly drier than most curries.
Description - Step 6
Simmer, garnish, and serve
Cover the pan and simmer on low to medium heat for about 5 minutes, allowing the flavours to meld. Stir in garam masala, crushed kasuri methi and chopped coriander leaves. Give one final stir and turn off the heat. Serve hot with crisp rotis.
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Indian
Easy
Main Course
