Curries are one of our go-to easy midweek meals. This paneer masala is super creamy and the pumpkin gives it a nice sweetness that complements the spices.
This Week
9 Dec - 15 Dec
Meal Prep Guide
- Chop ½ a small pumpkin into cubes and store in an airtight container in the fridge.
- Chop 1 broccoli into florets store in an airtight container in the fridge.
- Make the spice mix
In a jar or small container add 1 tsp mustard seeds, 1 tsp cardamom seeds, ½ tsp cumin seeds, ½ tsp coriander seeds, 2 Tbsp curry powder and a pinch of chilli flakes. Store in an airtight jar or container.
Tips
Shortcuts
- You can swap out the pumpkin for 1 eggplant and 1 capsicum (chopped into cubes).
- If you’re vegan or dairy-free you can use tofu instead of paneer fry off first in some coconut oil or olive oil.
- This can also be made with chicken. Slice 400g of chicken breast or thighs into pieces and add it when you add the spices to let it brown slightly before adding the liquid.
Ingredients
- 300g paneer
- 1 Tbsp butter
- 1 Tbsp coconut oil or butter
- 1 onion (finely diced)
- Thumb size piece of ginger (grated)
- 2 garlic cloves (crushed)
- 1/2 of a small pumpkin (cut into cubes)
- 3 Tbsp tomato paste
- 400ml coconut cream
1 cup bone broth/stock
Spices
- 1 tsp mustard seeds
- 1 tsp cardamom seeds
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 2 Tbsp curry powder
- Pinch of chilli flakes
- Salt and pepper
Serve with
- Rice for four people
- 1 head of steamed broccoli
- Yoghurt (optional)
- Pickled onions (optional)
Method
- To begin with, cut the paneer into bite sized cubes and fry off in a little butter or coconut oil until nicely browned (2 minutes on either side). Then pop aside while you make the curry sauce.
- Sauté the onion, garlic and ginger in a tablespoon or two or butter or coconut oil over a medium heat in a large pot until the onions are starting to soften.
- Add in all of the spices, salt and pepper and fry off for another few minutes.
- Add the tomato paste and pumpkin pieces and stir well making sure the spices coat all the pumpkin.
- Add the coconut cream and stock. Pop the lid on and turn down to a gentle simmer for twenty minutes or so until the pumpkin has cooked through. Whilst you wait you can cook the rice and prepare the broccoli.
- After 20-25 minutes add the paneer back in and cook over a medium heat for 10 minutes to allow the sauce to reduce slightly. Steam the broccoli in the last few minutes of cooking.
Variations
- You can swap out the pumpkin for 1 eggplant and 1 capsicum (chopped into cubes).
- If you’re vegan or dairy-free you can use tofu instead of paneer fry off first in some coconut oil or olive oil.
- This can also be made with chicken. Slice 400g of chicken breast or thighs into pieces and add it when you add the spices to let it brown slightly before adding the liquid.
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