Butternut Squash & Panner Tikka Masala

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop half of the butternut squash in 2cm cubes and other half leave as larger chunks

Step 2

Fry onion until golden brown then add garlic and ginger and masala paste and fry for another 3 mins

Step 3

Blend the tomatoes and large chunks of squash until smooth then add to the pan with onion mixture

Step 4

Chop the paneer block in half lengthways then slice into 1cm chunks and air fry. Add to the curry when done.

Step 5

Add the coconut milk and simmer on a low heat for for 30 mins