Anjali Pathak’s Paneer Pumpkin Curry

SERVINGS

HEAT LEVEL

PREP TIME

10 min

COOK TIME

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.

RECIPE CALLS FOR

Mild Curry Spice Paste

Butter Chicken Sauce

INGREDIENTS

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

RECIPE CALLS FOR

Mild Curry Spice Paste

Butter Chicken Sauce

INSTRUCTIONS

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