Roasted Pumpkin and Paneer Curry Delight

Title: Roasted Pumpkin and Paneer Curry Delight: A Festive Autumn Feast


If you’re tired of the same old midweek curry routine, this recipe is here to elevate your culinary experience. Say goodbye to the mundane and welcome a burst of flavors with the Roasted Pumpkin and Paneer Curry. This delightful dish not only tantalizes your taste buds but also presents a visually stunning spectacle, making it perfect for a Friday night feast. With the warmth of autumn infused in every bite, coupled with fluffy basmati rice and a zesty kachumber salad, this recipe promises to bring a little spot of sunshine into your life.


  • 650 g Pumpkin, Deseeded and Wedged
  • 50 ml Vegetable Oil, plus 1 tablespoon
  • 1 tsp. Garam Masala
  • 10 Curry Leaves
  • 5 Green Cardamom Pods, Crushed, and Seeds Reserved
  • 1 Onion, Finely Diced
  • 3 Garlic Cloves, Finely Diced
  • 5 cm piece Ginger, Peeled, and Finely Diced
  • 1 Green Chilli, Finely Sliced (Seeds Removed)
  • 2 tsp. Ground Coriander
  • 1 tsp. Turmeric
  • 1 tsp. Ground Cumin
  • 400 ml Tin Coconut Milk
  • 250 g Paneer, Cut into 2cm Chunks
  • 10 g Fresh Coriander
  • 1 Lime

Kachumber Salad Ingredients

  • 1 Red Onion, Finely Chopped
  • 1/2 Cucumber, Finely Chopped
  • 2 Tomatoes on the Vine, Seeds Removed, and Finely Chopped
  • 10 g Fresh Coriander
  • 1 Lime, Juiced


Step 1: Roasting the Pumpkin

  • Preheat Oven: Set the oven to 200°C (180°C Fan).
  • Prepare Pumpkin: Place the pumpkin wedges in a large baking dish. Drizzle 1 tablespoon of vegetable oil, add garam masala, and a pinch of salt. Toss to coat.
  • Roast: Roast for 30 minutes until golden and cooked through.

Step 2: Aromatic Base

  • Heat Oil: In a large pan, heat the remaining vegetable oil over medium heat.
  • Infuse Flavors: Add black cardamom seeds and curry leaves to the pan. Fry for 2 minutes.
  • Sauté Aromatics: Add diced onion, garlic, chilli, and ginger. Sauté gently for 8-10 minutes until soft and golden.

Step 3: Flavorful Curry Sauce

  • Spice it Up: Add turmeric, cumin, coriander to the pan. Pour in coconut milk and add paneer chunks.
  • Simmer: Mix well, simmer gently for 10 minutes until the sauce reduces slightly.
  • Season and Citrus Twist: Season to taste and squeeze the juice of 1 lime into the curry.

Step 4: Fresh Kachumber Salad

  • Assemble Salad: While the curry simmers, prepare the kachumber salad by combining chopped onion, cucumber, tomatoes, coriander, and lime juice in a bowl. Add a pinch of salt.

Step 5: Plating the Feast

  • Serve: Place the paneer and curry sauce on a bed of fluffy rice. Arrange the roasted pumpkin wedges on top. Garnish with fresh coriander leaves.
  • Sidekick Salad: Serve the kachumber salad on the side for a refreshing contrast.

Tips for Pumpkin Selection

  • Varieties to Look For: Choose pumpkins with pale green waxy skin for the best result. Delica and Crown Prince are excellent options with velvety flesh and skin that softens when roasted, eliminating the need for peeling.
  • Substitute Options: If you can’t find these pumpkin varieties, opt for wedges of butternut squash as an equally delicious alternative.


Indulge in the rich and aromatic flavors of the Roasted Pumpkin and Paneer Curry, a dish that seamlessly blends the earthy sweetness of pumpkin with the creamy goodness of paneer. Elevate your dining experience with the vibrant kachumber salad, adding a burst of freshness to every bite. Perfect for a Friday night feast or a cozy autumn evening, this recipe is sure to become a seasonal favorite, bringing warmth and joy to your table.

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