Should I just drop the mic now and walk away?
If you’re an OG Weeknight Simple subscriber, you’ll know that I delight in bringing you new variations of “Pumpkin Spice with a Twist” every fall. And this year, we’re cueing up a cult-favorite: Paneer Butter Masala!
Thank you for filling out my Weeknight Simple poll for the recipe you wanted from the October edition. Move along, no surprises here!
Instead of the usual tomato-based gravy, we’re using grounding, nourishing pumpkin purée. And, rather cleverly, might I add, I’ve snuck in a little tomato paste for that lovely umami depth, without all the acidity of tomato skins and seeds.
The result is rich, velvety, warmly spiced, and deeply comforting. Everything I want to eat as the weather cools down. And honestly, I’m not sure why it took me this long to think of it!
Pumpkin Paneer Butter Masala
Serves: 4
Ingredients
2 Tbsp. ghee , butter or avocado oil
1 large onion(s)[200g] , roughly chopped
1 Tbsp. ginger, grated
1 Tbsp. garlic, minced
3 Tbsp. tomato paste[48g]
1 [15 oz/425g] can pumpkin puree
¼ cup raw cashews[28g] , soaked in room-temperature water for 2–4 hours, drained and rinsed
¾ tsp. fine sea salt, or to taste
1 tsp. freshly ground black pepper
1 tsp. ground turmeric
¾ tsp. garam masala
1 cup water[240ml] , plus more as needed
¼ cup non-fat plain Greek yogurt[55g]
6 oz. paneer[168g] , cubed
¼ cup cilantro (coriander), finely chopped, for garnish
Directions
Step 1. Heat the ghee in a large saucepan over medium-high heat. Add the onions and cook, stirring occasionally, for 5–8 minutes, until golden brown. Add the ginger and garlic and cook for another 30 seconds, until fragrant.
Step 2. Stir in the tomato paste and cook for 1–2 minutes, stirring frequently. Add the pumpkin purée, drained cashews, salt, black pepper, turmeric, and garam masala. Stir to combine and cook for another 3–5 minutes, stirring occasionally.
Step 3. Pour in the water, scraping up any browned bits from the bottom of the pan. Reduce the heat to low and stir in the Greek yogurt. Using an immersion blender, blend the mixture until smooth and creamy. Alternatively, allow it to cool slightly before transferring to a countertop blender. Add more water as needed to reach your desired consistency.
Step 4. Return the sauce to the saucepan, if using a countertop blender. Add the paneer and bring to a gentle simmer. Cook for 2–3 minutes, until the paneer is heated through. Taste and adjust the seasoning as needed.
Garnish with cilantro and serve warm.
Cooking Note
Short on time? Soak the cashews in hot water for 15 minutes instead of room-temperature water for 2–4 hours.
Nutrition per serving(see note)
