Vegan Pumpkin Paneer Makhani

Traditional Paneer Makhani is a slow cooked curry with cubes of cheese - paneer. This is an incredible variation for the fall from a traditional paneer makhani!

It has a hint of sweetness, but is overall a savory dish. It can be eaten with fluffy basmati rice or some crispy naan. Hope you give it a try!

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Vegan Pumpkin Paneer Makhani

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients

1/2 of a paneer block

1/2 can of pumpkin puree

1/2 cup oat milk (separated)

Veggies of your choice: I used onions and peppers to keep it simple!

1/4 cup of cashews

Optional — 3-4 cloves of minced garlic

Directions

1. Prep all your veggies & ingredients: cube your paneer, dice your peppers and onions (rustic cuts are fine), mince your garlic, and get all your measured ingredients ready.

2. Dry roast cashews on a pan over medium heat for 2-3 minutes. Then, transfer to a food processor to blend. Slowly add in oat milk to create a paste.

3. Over a large sauce pan over medium, add in 1.5 tbsp of vegan butter, then add in your onions. Cook till almost fragrant then add in garlic and dry spices: 1/2 tsp garam masala, 1/2 tsp of chili powder, 1/4 tsp of turmeric.

4. Once fragrant, add in your veggies and paneer and sauté lightly to mix with the spices. Don’t sauté for too long because you still want the veggies to be crispy and the paneer to be relatively soft. Then, slowly add in your cashew paste. Mix till combined. Add in your pumpkin puree and 1/8 cup of oat milk. Bring this to a boil then simmer for 7-8 minutes till the gravy is reduced and becomes thick. If it’s too thick, add the rest of oat milk. If it’s too thin, then simmer for longer. I love making curries for this exact reason because it’s hard to mess!

5. To finish off, add in a bowl and garnish with fresh cilantro.