🌱 Daily Vegetarian Recipe

1. Heat 1 tablespoon of ghee in a large pan over medium heat. Add the paneer cubes and sauté until golden brown. Remove and set aside. 2. In the same pan, add the remaining ghee and cumin seeds. Allow them to sizzle and release their aroma. 3. Add the chopped onion and sauté until translucent. Stir in the ginger and garlic, cooking until the raw smell disappears. 4. Add the tomato puree and cook until the oil starts to separate from the mixture. 5. Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for another 2 minutes to let the spices blend. 6. Add the diced pumpkin and mix well. Cover and cook for about 10 minutes, or until the pumpkin is tender. 7. Stir in the saffron-infused milk and cashew paste, mixing thoroughly to combine the flavors. 8. Add the coconut milk and bring the curry to a gentle simmer. Let it cook for 5 more minutes. 9. Return the paneer cubes to the pan, gently folding them into the curry. Simmer for an additional 2 minutes. 10. Finish with garam masala and lemon juice, stirring well. 11. Garnish with fresh cilantro before serving.