We had some leftover Curried Butternut Squash Soup from the other day, so we decided to repurpose it and use it as a primary component for an Indian Sauce! That said, our method section and pictures will assume that you’re starting from scratch and walk you through the meal with that assumption in mind. Having decided on our sauce, we had to pick what else we wanted to use…and once we found a block of paneer (an Indian Cheese that doesn’t melt), we were off to the races. To finish everything off, we added some Canned Tomatoes to add some acidity, colour, and flavor depth to our dish!
We enjoyed our curry over rice with Idli and a spicy peanut chutney that our friends gave us!
Time: 45 Minutes
Ingredients:
- Butternut Squash
- Canned Diced Tomatoes (or Use Your Own!)
- Paneer
- Onion
- Garlic
- Fresh Ginger Root
- Milk
- Ghee
- Seasonings! Go with pre-ground…or you can use Garam Masala for ease.
- Cumin
- Cayenne
- Cloves
- Turmeric
- Cinnamon
- Mustard Powder
Method:
- Remove the skin from your squash, and cut the flesh into cubes. Place in a pot, cover with water, and boil until soft.
- As your squash cooks, dice an onion, and peel and slice your ginger and garlic. Sauté them together in some ghee until your onions caramelize.
- When your squash cubes are soft enough to pierce easily with a fork, drain the water, add and mash or puree with your onions, seasonings, and a little milk.
- Melt some Ghee into a large pan, and add your diced canned tomatoes. Cook for a few minutes, and then add your paneer, and cook for 5-7 minutes.
- Pour in your pureed squash mixture, and bring to a simmer.
- Plate, devour, and enjoy!
