Step 1

Heat the ghee in a large frying pan over medium-high heat.

Step 2

Once the ghee is hot, add the paneer and a pinch of salt and fry until golden all over, rotating pieces to get even colour.

Step 3

Remove and set aside.

Step 4

Add the onion and fry until lightly golden.

Step 5

Add in the garlic, ginger, butternut squash and all the spices and cook until paste-like (add in a little drop of the stock to prevent any sticking if needed).

Step 6

Add in the chopped tomatoes and stock, bring to a boil and simmer for 10-15 minutes and then blend until roughly smooth.

Step 7

Add the chickpeas and cooked paneer into the sauce and continue to simmer for an additional 10-15 minutes.

Step 8

Taste and season as needed with salt and stir in some chopped coriander (cilantro) - option.

Step 9

Serve and Enjoy!!