Anjali Pathak’s Paneer Pumpkin Curry




10 min


30 min

Diwali is known as the season for entertaining. This recipe is one of my go-to’s as it’s perfect when feeding a crowd. I’m using delicious seasonal pumpkin here but you can switch it out for butternut squash if you prefer.


  • 200g paneer, roughly chopped
  • 400g pumpkin, peeled and cut into slices
  • 3 tbsp (45g) Patak’s® Mild Curry Spice Paste
  • 1 jar Patak’s® Butter Chicken Sauce
  • 50g baby spinach leaves
  • Juice of ½ lime
  • 1 tbsp fresh cilantro, finely chopped
  • Pinch of chilli flakes (optional)
  • Naan Bread and steamed rice, to serve


  1. Preheat the oven to 200°C.
  2. Rub the paneer and pumpkin with Patak’s® Mild Curry Paste.
  3. Lay on a baking sheet lined with parchment paper. Roast in the oven for 25 minutes or until the pumpkin has softened.
  4. In the meantime, pour Patak’s® Butter Chicken Simmer Sauce into a saucepan. Gently heat for 15 minutes.
  5. Stir through the spinach leaves, roasted paneer and roasted pumpkin.
  6. Squeeze over the lime juice, sprinkle with fresh cilantro and chilli flakes (if you like), and serve with hot naan bread and steamed rice.