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Paneer Onion Masala with Acorn Squash

Erin Aronowitz
A delicious vegetarian dish made with paneer, onions, and squash.
Print Recipe
Course dinner, lunch
Cuisine American, Indian

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
Keyword paneer, squash