Spice Roasted Squash + Paneer with Creamed Spinach

It’s the season of adding pumpkin to everything, and so here’s yet another one. Spinach is the most versatile, and I seem to be adding it to different dishes so we meet our daily quota of greens. And on some days, it also features as the highlight of the dish like in this creamed spinach. It’s delightfully smooth and mild on the palate, perfectly complementing the spice and earthiness from the roasted squash and paneer. It’s a quick dish for a weeknight and also a great way to ensure a balanced meal.

Kitchen-308.jpg

Ingredients

For the spice roasted paneer + squash

  • 225g paneer, diced

  • 200g butternut squash, diced

  • 1/2 tsp garam masala

  • 1/2 tsp turmeric powder

  • 1/4 tsp black pepper

  • 1/4 tsp cumin powder

  • Salt to taste

  • 1 tbsp olive oil

For the creamed spinach

  • 150g spinach

  • 2 green chillies

  • 12-15 cashews

  • 1.5 cups skimmed milk

  • 1 tbsp olive oil

  • 1 inch stick cinnamon

  • 1/2 tsp cumin seeds

  • 2 cloves garlic

  • 1 medium red onion, thinly sliced

  • Salt to taste

  • 1 tbsp double cream (optional, for serving)

Method of Preparation

  1. Soak the paneer in hot water for 30 minutes. Pre-heat the oven to 200°C.

  2. Add the spinach + cashews + chillies + milk to a saucepan on medium heat. Cook till the spinach has blanched. Turn off the heat and allow to cool. Then transfer to a blender, and blend till it all comes together .

  3. Drain the water from the paneer. Add all the ingredients for the roast, except the paneer and squash, to a mixing bowl. Mix well, and then add the paneer and squash. Toss to coat well. Transfer to a lined baking sheet and bake for 25 minutes. Remove from the oven and set aside.

  4. To a non-stick pan on medium heat, add the olive oil. As it heats, add the cumin + cinnamon. When the spices become fragrant, add the garlic. As it turns golden, add the onion + salt. Sauté for ~10 minutes, till the onions soften and turn a pinkish golden. Add the blended spinach mix. Cook on low/medium heat for 15-20 minutes, till the colour changes to a darker green and it thickens. Turn off the heat.

  5. Add the roasted paneer + squash to the creamed spinach. Add a drizzle of double cream and some pickled onions. Serve hot on the side of rice or flat breads.