Paneer Squash Masala

Paneer Squash Masala Curry

This is one of my favourites to order when I have an Indian takeaway but it's actually a really nice one to make yourself. The squash added into the sauce makes this extra smooth and complements the tomato and coconut which is always a winner.

Serves 4, Vegetarian
Ingredients:

6 tbsp sunflower oil
840g, butternut squash (1 whole squash), peeled and cut into 2-3cm chunks
2 tsp mild curry powder
1 banana shallot, diced
20g ginger, chopped
4 garlic cloves, diced
1/3 veg stock cube
1 tin peeled plum tomatoes (400g) plus 1 tin of water
1 tin coconut milk
500g paneer cheese, cut into 2cm cubes
1/3 tsp cayenne pepper
Serve with rice, coriander + Chilli Oil optional

Preheat the oven to 190 C degrees and add 300g of the squash to a baking tray. Toss in 2 spoons of oil, salt and pepper and into the oven for 25-30mins until roasted and soft.

While the veg roasts you can start on the curry. Set a large saucepan to medium to high heat and add 2 spoons of oil to heat up. Then add the shallot and ginger to cook for 4mins before adding in the garlic. Fry this for another minute before crumbling in the stock cube, tomatoes, curry powder and the water. Bring to a simmer and then add the rest of the squash.

When boiling, bring down to a simmer and cover with a lid leaving a small gap for 15 mins until the squash is cooked through. Use a stick blender to blend until smooth.

Set a large frying pan to medium to high heat and add the rest of the oil. When warm, add half the paneer and fry for a few mins to crisp up the edges. Add this to the sauce and continue frying the second batch. Once all the paneer has been fried and added to the sauce, pour in the coconut milk, roast squash, cayenne pepper and season with salt and pepper.

Serve with rice and coriander to the top.