Pumpkin Bowl (No Onion-Garlic)

Ingredients

• 300 g pumpkin, cubed
• 80 g paneer, cubes
• 100 g cooked basmati rice
• 80 g tomato, chopped
• 60 g plain yogurt
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp coriander powder
• 1 tbsp ghee
• 1/2 tsp salt

Preparation

1. Steam or simmer pumpkin with turmeric, salt, and a splash of water until tender.
2. Heat ghee; bloom cumin seeds, add tomato and coriander; cook to a soft masala.
3. Fold pumpkin into the masala; keep moist, not fried.
4. Lightly pan-sear paneer cubes in residual ghee until golden edges.
5. Warm rice with a pinch of cumin if desired; plate as base.
6. Top with pumpkin, paneer, and thinned yogurt; serve warm.