Paneer Onion Masala with Acorn Squash
Heyyy! How is your week so far? Tomorrow is May and that starts the time of the year where I feel like I am trying to fit as much as possible into the already jam packed summer weekends. Lucky for me, I have Fridays off from work May thru August which will allow me the time to still have a meal prep day. Win!! This past weekend I made a bunch of things and I am especially LIVING for this one. Here is a dish I made using Paneer called Paneer Onion Masala with Acorn Squash.
What is Paneer?
For those of you who are unfamiliar, Paneer is a type of cheese popular in the Indian Subcontinent. It is a non-melting cheese similar to queso blanco or farmer’s cheese. It is super firm…and very low in salt. Because of it’s firmness and unlikeliness to melt, it is easy to pan fry! It is usually eaten in flavorful curries because it absorbs all the amazing spices and flavors. I absolutely love the texture of paneer and it is something I always order when I eat Indian Food. I dunked these paneer cubes in an Onion Masala made with Squash Puree. It was a great combination of savory and a hint of sweetness. I hope you enjoy it!
Ingredients for Paneer Onion Masala with Acorn Squash?
- 2 tbsp Oil
- 1 Yellow Onion
- 1 cup Roasted Acorn Squash Puree
- ⅔ cup Canned Crushed Tomato
- 3 Garlic Cloves, minced
- 1 tsp Ginger, minced
- ½ tsp Cumin
- ¼ tsp Turmeric
- 1 tsp Coriander
- ½ tsp Garam Masala
- ¼ tsp Black Pepper
- 1 Pinch of Cayenne Pepper
- 2 cups Broth
- ½ tsp Salt, plus more to taste
- 1 Package of Paneer
If you like this recipe, you should also try:
Paneer Onion Masala with Acorn Squash
Ingredients
- 2 tbsp Oil
- 1 Yellow Onion Sliced
- 1 Cup Squash Puree I used leftover Roasted Acorn Squash Puree
- 2/3 Cup Canned Crushed Tomato
- 3 Garlic Cloves minced
- 1 tsp Ginger minced
- 1/2 tsp Cumin
- 1/4 tsp Turmeric
- 1 tsp Coriander
- 1/2 tsp Garam Masala
- 1/4 tsp Black Pepper
- 1 Pinch Cayenne Pepper
- 2 Cups Broth
- 1/2 tsp Salt plus more to taste
- 1 Pack Paneer
Instructions
Masala Directions
- Cook onions till slightly brown but not too dark
- Add garlic and ginger. Cook for a minute and then add tomato and squash.
- Add spices, including salt. Stir. Cook for a minute.
- Add broth. Mix. Cook on medium for 10 mins, or until sauce has thickened and water has almost boiled down. You will want to keep a little liquid in there so you can blend it. Use an immersion blender, food processor, or vitamix to blend
Paneer Directions
- Cut Paneer into little cubed rectangles.
- Pan fry them in a little oil
- Add 1/2 tsp of salt.
- Brown on at least two sides
- Pour desired amount of sauce over the paneer.
- Enjoy
