1pie pumpkin seeds and skin removed, cut into 1 ½-inch chunks
½cupyogurt 3% milk fat or higher
2tspKashmiri chili powder**
1brickpaneercut into 1 ½-inch chunks
1red onioncut into chunks
1batchraita see below
½cucumber sliced into half moons
fresh mint leavesfor sprinkling
fresh cilantro sprigsfor garnishing
1cupyogurt3% milk fat or higher
1small red onionfinely diced
2tbspfresh cilantrofinely chopped
2tbspfresh mintfinely chopped
For the Raita
Place all the ingredients in a bowl and stir to combine. Cover and refrigerate until ready to serve.
1 cup yogurt, ½ cucumber, 1 small red onion, 1 clove garlic, 2 tbsp fresh cilantro, 2 tbsp fresh mint, 1 tsp ground cumin, ½ tsp kosher salt, ¼ tsp ground coriander
For Tandoori Pumpkin and Paneer
Preheat the oven to 400°F.
Place the pumpkin on a baking sheet lined with parchment paper. Drizzle the pumpkin with the olive oil and sprinkle with half of the salt. Place the pumpkin in the oven and roast for 10 minutes. Set aside to cool slightly.
1 pie pumpkin, 2 tbsp olive oil, 1 tsp kosher salt
Increase the oven temperature to 450°F. Place a cooling rack on top of a baking sheet and place it into the oven to heat up.
Place the ginger, garlic, and chilis in a large food processor. Blitz until it resembles mulch. Place the puree in a large bowl and add the yogurt, chickpea flour, Kashmiri chili powder, ground cumin, garam masala, ground coriander, and the remaining salt. Stir to combine.
3 cloves garlic, 1 (1-inch) knob ginger, 3-4 green chilis, ½ cup yogurt, ¼ cup chickpea flour, 2 tsp Kashmiri chili powder**, 1 tsp ground cumin, 1 tsp garam masala, ½ tsp ground coriander, 1 tsp kosher salt
Place the pumpkin, paneer, and red onion in the bowl and toss to coat. Once thoroughly coated, thread the ingredients onto a kabob skewer and set aside. Repeat until everything is threaded.
1 pie pumpkin, 1 red onion, 1 brick paneer
Take the baking sheet and cooling rack out of the oven and place the skewers on top. Transfer the baking sheet and rack back to the oven and roast for 15 minutes. Turn the skewers and roast for another 15.
Take the skewers out of the oven and set them aside to cool slightly. Turn the oven off and place the naan directly on the oven rack. Let cook for 2 minutes. Take the naan out of the oven and slather with raita before placing a skewer on top and finishing with cucumber slices, cilantro, and fresh mint leaves. Serve immediately.
8 pieces naan bread, 1 batch raita, ½ cucumber, fresh mint leaves, fresh cilantro sprigs
**If you can't find Kashmiri chili powder, sub in half paprika and half cayenne.