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Indian Vegetarian Recipes

Butternut Squash & Peas Sabzi

butternut squash cooked with spices and garnished with cilantro served in a bowl

Use the butternut squash in season to make this Butternut Squash & Peas Sabzi! Cooked with onion, tomatoes, curry leaves and spices, this is so good with any bread or as side with rice and dal. It is also vegan and gluten-free.

butternut squash cooked with spices and garnished with cilantro served in a bowl

Now that we are done with all the Diwali recipes, we can shift our focus to fall and winter produce. One of my absolute favorite this time of the year is Butternut Squash.

It’s great in soups and chili and also in bharta, but let me tell you guys, it’s really good in a simple Indian style sabzi as well! For those who don’t know, sabzi is what we would refer to any simple stir-fry in north India. Like we would call it bhindi ki sabzi and not bhindi masala and so on. We never really used the word “curry” back home :).

This Butternut squash sabzi is flavored with fresh curry leaves, ginger, bunch of spices and green peas. The cashews add a nice crunch and texture to it. It has the sweetness from the squash and peas, a slight kick from the chili and spices, tang from the tomatoes and crunch from the cashews, so flavorful, you are going to love this!

Ingredients

ingredients for butternut squash sabzi arranged on a board

Butternut squash: I like buying pre-cut squash cubes from Trader Joe’s or Costco. You can buy a whole squash and cut it yourself. Make sure to cut into 1 to 1 & 1/2 inch pieces.

Green Peas: fresh or frozen green peas both work through fresh will take more time to cook. I have used frozen peas here since that’s what is usually available here. I like to soak the frozen peas in warm water for 10 minutes before using in the recipe.

Spices: the sabzi gets it’s flavor from spices like cumin, coriander, turmeric. Kashmiri red chili powder also add to the color of the sabzi.

Cashews: I like using cashews for texture in this sabzi but if you have nut allergy or you don’t want to use cashews, you can skip it.

Herbs & seasonings: fresh curry leaves, ginger, cilantro, chilies, they all add to the freshness of this sabzi.

Step by Step Instructions

1- Pre-heat oven to 425 F degrees. Line a baking sheet with parchment paper. Toss diced butternut squash with 1 teaspoon oil (I used avocado oil). Transfer to the prepared baking sheet and roast at 425 F degrees for 15 minutes or until fork tender. I use pre-cut squash from Costco which makes the recipe easier. If you are going to cut a squash, cut into 1 to 1.5 inch pieces.

2- While the squash is in the oven, heat a pot on medium heat over stove-top. Once hot, add 1 tablespoon oil. Then add 3/4 teaspoon mustard seeds and let them pop. Add cashews and cook until they become light golden brown in color, around 30 to 45 seconds.

3- Then add chopped onion, green chilies, curry leaves and ginger. Add 1/4 teaspoon salt and cook for around 3 minutes, until the onions soften and become translucent.

4- Then add 2 small chopped tomatoes and 1 tablespoon tomato paste. Cook 30 seconds, then add 1/4 cup water and cook 30 more seconds.

step by step picture collage of making butternut squash sabzi with peas

5- Add all spices- coriander powder, cumin powder, turmeric, Kashmiri red chili powder and smoked paprika. Also add remaining salt (1/4 to 1/2 teaspoon, adjust to taste) and sugar and cook for 30 seconds.

6- Add 1/2 cup water and add green peas and cilantro. Stir and cook 2 to 3 minutes.

7- Stir in the roasted squash, add in the remaining 1/4 cup water (total water added in the sabzi was 1 cup). Stir very well and cover the lid. Cook for 2 minutes.

8- Then turn off heat and let it sit covered with the lid for 5 more minutes for flavors to mix-in. Add crushed kasuri methi (optional) and serve hot!

step by step picture collage of making butternut squash sabzi with peas

Serving Suggestions

This sabzi is great with so many breads!

We enjoyed it with some ragi roti and it a made a very nice and hearty meal.

You can also enjoy it as a side with dal and rice or quinoa.

Customize to Taste

This butternut squash peas sabzi can be adjusted to taste and preferences.

  • skip cashews if you have nut allergy or don’t have cashews.
  • tomato paste can be skipped though it adds to flavor.
  • for a spicier sabzi, increase the amount of green chilies and add some regular chili powder in addition to the Kashmiri red chili powder.
  • you can even add garlic here, it will be really nice.
butternut squash sabzi served with ragi roti in a plate

Cooking Squash On Stove-top

I really love the flavor of butternut squash when it’s roasted in the oven and so I cook it in the oven first before adding it with the masala and everything else.

If you want, you can cook it in the pan itself. You would need to add it with extra water and cook covered for around 15 minutes, until it’s completely cooked.

Hope you all enjoy this butternut squash sabzi, let me know how it turned out for you!

If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.

butternut squash cooked with spices and garnished with cilantro served in a bowl

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Butternut Squash Peas Sabzi

This Butternut Squash and Peas Sabzi uses the fresh squash in season along with fragrant spices, cashews and curry leaves to make a flavorful vegan side! Goes well with breads like roti, puris and paratha.
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 153kcal
Author Manali

Ingredients

For roasting the squash

  • 1 lb squash cut into 1 to 1.5 inch pieces, around 2 & 1/2 cup diced butternut squash
  • 1 teaspoon olive oil

For the sabzi

  • 1 tablespoon oil I used avocado oil
  • 3/4 teaspoon mustard seeds
  • 10-12 whole cashews unroasted
  • 1 medium red onion chopped
  • 2 whole green chilies sliced, Thai green chilies
  • 8-10 curry leaves
  • 2 teaspoons chopped ginger
  • 1/2-3/4 teaspoon salt divided, adjust to taste
  • 2 small tomatoes chopped, 170-180 grams
  • 1 tablespoon tomato paste
  • 1 cup water divided
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon sugar optional but recommended
  • 1/2 cup green peas I used frozen peas which I soaked in warm water for 10 minutes before using in the recipe
  • 2 tablespoons chopped cilantro
  • 1 teaspoon kasuri methi dried fenugreek leaves, optional

Instructions

  • Pre-heat oven to 425 F degrees. Line a baking sheet with parchment paper. Toss diced butternut squash with 1 teaspoon oil (I used avocado oil). Transfer to the prepared baking sheet and roast at 425 F degrees for 15 minutes or until fork tender. I use pre-cut squash from Costco which makes the recipe easier. If you are going to cut a squash, cut into 1 to 1.5 inch pieces.
  • While the squash is in the oven, heat a pot on medium heat over stove-top. Once hot, add 1 tablespoon oil. Then add 3/4 teaspoon mustard seeds and let them pop. Add cashews and cook until they become light golden brown in color, around 30 to 45 seconds.
  • Then add chopped onion, green chilies, curry leaves and ginger. Add 1/4 teaspoon salt and cook for around 3 minutes, until the onions soften and become translucent.
  • Then add 2 small chopped tomatoes and 1 tablespoon tomato paste. Cook 30 seconds, then add 1/4 cup water and cook 30 more seconds.
  • Add all spices- coriander powder, cumin powder, turmeric, Kashmiri red chili powder and smoked paprika. Also add remaining salt (1/4 to 1/2 teaspoon, adjust to taste) and sugar and cook for 30 seconds.
  • Add 1/2 cup water and add green peas and cilantro. Stir and cook 2 to 3 minutes.
  • Stir in the roasted squash, add in the remaining 1/4 cup water (total water added in the sabzi was 1 cup). Stir very well and cover the lid. Cook for 2 minutes.
  • Then turn off heat and let it sit covered with the lid for 5 more minutes for flavors to mix-in. Add crushed kasuri methi (optional) and serve hot! It goes very well with breads like puri, paratha or as a side with rice and dal.

Notes

  1. Prep time will be more if using a whole squash and cutting it into pieces. I prefer using pre-cut squash from Costco or Trader Joe’s to speed up the process.
  2. Skip cashews if you don’t like them or are allergic to them. 

Nutrition

Calories: 153kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 342mg | Potassium: 673mg | Fiber: 5g | Sugar: 7g | Vitamin A: 12863IU | Vitamin C: 81mg | Calcium: 88mg | Iron: 2mg
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Indian Vegetarian Recipes

Paneer Tikka Masala

paneer curry served in a white bowl garnished with cilantro with naan in the background

Paneer Tikka Masala is a popular Indian curry where cubes of paneer (Indian cottage cheese), onions and peppers are marinated with yogurt and spices, grilled and then tossed in a creamy tomato based curry. This dish goes extremely well with butter naan or paratha or basmati rice.

paneer curry served in a white bowl garnished with cilantro with naan in the background

About This Recipe

You know the most famous Indian food in the world? It is Chicken Tikka Masala, at least that’s what I think. You talk to anyone in the UK or USA and even if they don’t know much about Indian food they definitely know about chicken tikka masala. I think the dish is synonyms with Indian food in the west. The vegetarian version of it is of course Paneer Tikka Masala which is also quite popular and you would find it on the menu of most Indian restaurants.

Growing up in India, I had never heard of paneer tikka masala. Sure, we had paneer tikka but adding it to a curry was unknown, at least to me. I remember watching a MasterChef India episode some 10 years back which had chef Vikas Khanna and chef Kunal Kapoor talking about the origin of this dish. They also shared a recipe and so this recipe is inspired from their version.

They of course shared the recipe for chicken tikka masala but I changed it to paneer tikka masala and also made few changes depending on my preferences and availability. This recipe uses curry powder which is a common spice mix in the west (again this spice mix doesn’t even exist in India) and it makes sense since this dish originated in the UK. There are stories of how a chef added cream sauce to chicken tikka to please the taste buds of British people and that’s where it originated from.

There are 2 parts to this recipe- the tikka part where paneer, onions and peppers are marinated with yogurt and spices and then grilled. You can cook the tikka in tandoor, oven or in your pan. The other part of the recipe is the curry which is a smooth curry made with onions, tomatoes, cream and butter. The grilled tikka is added to the curry and then served as a main course with side of bread.

This Paneer Tikka Masala

  • is super creamy, smooth.
  • goes well with naan, paratha.
  • makes a comforting meal.
  • leftovers are great as well!

Ingredients

There are 2 parts to this recipe- the paneer tikka and the curry.

ingredients for paneer tikka masala arranged on a board

Paneer Tikka

Paneer: you can use either homemade or store bought paneer but whatever paneer you use, it should be firm and be able to hold it’s shape. You can find paneer at Indian grocery stores or make it at home.

Yogurt: for the marinade, it is best to use thick yogurt. Either use Greek yogurt or if using regular yogurt, use store bought yogurt which tends to be thicker than homemade yogurt. If using homemade yogurt, strain it using a muslin cloth for at least 3 to 4 hours to get rid of all the excess water.

Spices: the marinade uses coriander powder, garam masala, two types of chili powder, ginger-garlic and lime juice. You can also use fresh herbs like cilantro, mint.

The Masala/Curry

Curry base: the base is made with onions, tomatoes, ginger and garlic which is quite a staple for most creamy Indian curries. I like using white onion for that sweet, subtle flavor.

Spices: this paneer tikka masala recipe uses curry powder which is a mix of spices and is popular in the western world. It’s not so much popular in India actually, in fact I didn’t even know it existed until I moved out of India. If you don’t have it, you can use a blend of coriander, cumin, turmeric and ginger.

Flavor enhancers: to make the curry creamy, we finish the recipe with butter, cream and cilantro!

Step by Step Instructions

1- We will start by making the paneer tikka. To a large bowl, add yogurt (1/3 cup + 1 tablespoon), make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe). To that add the following:

  • 1 & 1/2 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Kashmiri red chili powder
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon salt
  • juice of 1/2 lime

2- Using a spatula or whisk, mix until all the ingredients are well combined.

3- Now add 225 grams paneer (cubed into big cubes), 1 medium red onion (quartered and separated into petals) and 1 medium green pepper (cut into 1 inch cubes).

4- Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

step by step picture collage of making paneer tikka masala

5- Meanwhile, let’s work the curry part of this recipe. Heat 1 tablespoon oil and 1 tablespoon butter in a pan on medium heat. Once hot, add 1/2 teaspoon cumin seeds and 1-inch cinnamon stick.

6- Let the seeds sizzle and then add 1 large white onion (roughly chopped), 3 to 4 large garlic cloves, chopped and 1-inch chopped ginger.

7- Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.

8- Then add 3 large tomatoes (chopped) along with the following:

  • 1& 1/2 teaspoon curry powder
  • 1/2 teaspoon Kashmiri red chili powder
  • 3/4 teaspoon salt, or to taste
  • 1 tablespoon sugar
step by step picture collage of making paneer tikka masala

9- Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.

10- Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.

11- Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

12- Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).

step by step picture collage of making paneer tikka masala

13- Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.

14- Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, 2 to 3 tablespoons cream and 1 to 2 tablespoons chopped cilantro. Mix and let it cook for 2 minutes.

15- Add the roasted paneer, onions and peppers into the curry.

16- Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

step by step picture collage of making paneer tikka masala

Serving Suggestions

You can serve paneer tikka masala with the following:

  • Butter Naan: nothing like fluffy, soft homemade naan to dip into the curry.
  • Jeera rice: rice seasoned with cumin seeds makes the perfect pairing.
  • Roti: you can never go wrong with the classic Indian everyday bread.
  • Tandoori roti: another great bread to serve the curry with.
bowl of paneer tikka masala garnished with cilantro and spoons of spices placed on the side

Vegan Variation

For a vegan version of this recipe you can do the following substitutions:

  • use extra-firm tofu in place of paneer.
  • marinate the tofu with thick coconut milk (use the top part from the can) or vegan yogurt (plain almond milk works well).
  • replace butter with vegan butter.
  • replace heavy cream with coconut milk.

Tips & Notes

  • I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
  • Kasuri methi (dried fenugreek leaves) can definitely be added toward the end for that nice aroma.
  • If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
  • You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
plate with naan and a paneer curry

Frequently Asked Questions

Is Paneer Tikka same as Paneer Tikka Masala?

No they are different. Paneer Tikka is served as an appetizer and has cubes of grilled paneer where for paneer tikka masala the grilled paneer is added to a creamy curry and served as a main dish.

What can I substitute the curry powder with?

Go for a mix of coriander powder, turmeric, cumin and ginger. For replacing 1 u0026 1/2 teaspoon curry powder in this recipe, I would probably use 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon turmeric and 1/8 teaspoon ground ginger.

Is Paneer Tikka Masala same as Paneer Makhani?

They are both popular paneer recipes but the way you make them is different. For the tikka masala, we first marinate the paneer, grill it and then add to the curry. For the paneer makhani, the sauce is made with nuts, onions, tomatoes and then paneer pieces are added to it directly.

This post has been updated from the recipe archives, first published in April 2014. I have updated the recipe with better photos, videos and made slight modifications to make it better. The curry part of the recipe is same but I have added onions and peppers to the tikka part. If you wish to make it like the old recipe, just skip on the onions and peppers.

If you’ve tried this Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen and on YouTube to watch my latest videos.

paneer curry served in a white bowl garnished with cilantro with naan in the background

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Paneer Tikka Masala

Paneer Tikka Masala is a popular Indian curry where spiced and grilled paneer tikka is added to a creamy curry. It is best enjoyed with warm naan!
Course Entree
Cuisine Indian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 367kcal
Author Manali

Ingredients

Paneer Tikka

  • 1/3 cup + 1 tbsp yogurt use thick plain whole milk yogurt which has been strained or Greek yogurt
  • 1 & 1/2 teaspoon ginger-garlic paste
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon Kashmiri red chili powder for color
  • 1/4 teaspoon red chili powder or to taste
  • 1/2 lime juice of
  • 225 grams paneer cut into cubes
  • 1 medium red onion quartered and separated into petals
  • 1 medium green pepper cut into 1-inch cubes

Curry

  • 1 tablespoon oil I used avocado oil, use oil of choice
  • 2 tablespoons butter divided, unsalted or salted either works
  • 1/2 teaspoon cumin seeds
  • 1 inch cinnamon stick
  • 1 large white onion roughly chopped, around 150 grams
  • 3-4 large garlic cloves chopped
  • 1 inch ginger chopped
  • 3 large tomatoes roughly chopped, around 400 grams
  • 1 & 1/2 teaspoon curry powder
  • 3/4 teaspoon Kashmiri red chili powder divided (for color, not hot)
  • 3/4 teaspoon salt or to taste
  • 1 tablespoon sugar I used granulated white sugar
  • 1 cup water or more as needed
  • 2-3 tablespoons heavy cream 30-45 ml
  • 1 tablespoon chopped cilantro

Instructions

  • We will start by making the paneer tikka. To a large bowl, add thick yogurt, make sure the yogurt is thick (if using regular homemade yogurt, drain the yogurt for 3 to 4 hours before using in the recipe or use Greek yogurt).
  • To that add ginger-garlic paste, coriander powder, garam masala, Kashmiri red chili powder, red chili powder, 1/4 teaspoon salt and juice of 1/2 lime.

    Using a spatula or whisk, mix until all the ingredients are well combined.

  • Now add cubed paneer, onion (quartered and separated into petals) and green pepper

    Mix until the paneer, onion and peppers are well coated with the marinade. You can use your hands here. Cover the bowl and refrigerate for 30 minutes at the least.

  • Meanwhile, let’s work the curry part of this recipe. Heat oil and 1 tablespoon butter in a pan on medium heat. Once hot, add cumin seeds and cinnamon stick.
  • Let the seeds sizzle and then add white onion (roughly chopped), chopped garlic cloves and chopped ginger. Stir and cook for around 5 to 6 minutes until onions turn light golden brown in color, stir often in between.
  • Then add the roughly chopped tomatoes along with curry powder, Kashmiri red chili powder, 3/4 teaspoon salt (or to taste) and sugar. Stir and cook the tomatoes for 7 to 8 minutes until soft and completely cooked. This step is important so do not rush this step.
  • Once the tomatoes are completely cooked, remove the pan from heat. Let it cool down a bit and then remove the cinnamon stick and transfer everything to a blender and blend to a fine paste. Set this aside.
  • Back to the tikka now, take the marinated paneer out of the refrigerator. Now, you can cook this in a pan or grill or in your oven. I have used a grill pan that I had. Spray the pan with oil and then add the marinated paneer, onions and bell peppers on the pan.

    Cook until the paneer turns light golden brown in color and onions and peppers are slightly cooked, turning them few times in between for even cooking. Now it’s time to bring the curry together.

    Oven instruction: arrange tikka on skewers and bake at 450 F degrees for 10 minutes and then broil for 2 to 3 minutes to get it browned (optional).

  • Now put the pan back on medium heat and add the pureed paste to it that we had prepared earlier. You can also add remaining 1/4 teaspoon Kashmiri red chili powder at this point if you prefer a brighter color of the curry.
  • Add 1 cup water (or more depending on how much gravy you want), and stir well. Then add remaining 1 tablespoon butter, cream and chopped cilantro. Mix and let it cook for 2 minutes.
  • Add the roasted paneer, onions and peppers into the curry. Mix well and let it simmer for 2 to 3 minutes. Garnish with more cilantro and serve paneer tikka masala with naan or paratha.

Video

Notes

  1. I don’t add cashews or any nuts to this recipe but you can definitely add some cashews along with the onions and tomatoes to make it more creamy.
  2. Kasuri methi (dried fenugreek leaves) can definitely be added towards the end for that nice aroma.
  3. If using store bought paneer, remember to soak it in hot water for 15 to 20 minutes before using in the recipe.
  4. You can also strain the onion-tomato mixture after blending it, that will make the curry totally smooth. I didn’t do it to save time.
  5. Older recipe: I have updated the recipe to make it better. The older recipe didn’t have onions and pepper added to the marinade and had a tablespoon of less butter in the curry. You can definitely use the old recipe, it’s almost same except these minor changes.

Nutrition

Calories: 367kcal | Carbohydrates: 21g | Protein: 12g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 536mg | Potassium: 574mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1803IU | Vitamin C: 51mg | Calcium: 357mg | Iron: 1mg
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