• Cut the paneer or tofu into chunks and soak it in hot and salted water for few minutes.
• In a medium-sized saucepan or frying pan add a cup of almond milk or a cup of coconut milk.
• Add a half of cup of pumpkin purée.
• To this mixture, add two tablespoon of India curry paste. Mix well.
• Now add spices: 1 teaspoon coriander powder, ½ teaspoon chili powder and ½ teaspoon hot curry powder.
• Mix well and allow the mixture to simmer. At this point, add tofu or paneer.
• Now add a tablespoon of coconut cream/vegan butter/real butter or heavy cream. Mix well. This step is totally optional.
• Add a pinch of sweetener, preferably sugar free variety or a teaspoon of honey(if non-vegan).
• If you want your gravy thinner, add a half cup of hot water or vegetable broth at this point.
• Adjust salt and top the curry with dried fenugreek leaves.
• Add a pinch of Garam Masala and the curry is ready.

Instant Pot Method

• Set the IP to the saute mode. Add a cup of almond milk or a cup of coconut milk. Add a half of cup of pumpkin purée.
• To this mixture, add two tablespoon of India curry paste, all the listed spices and mix well.
• Now add tofu or paneer and adjust salt.
• Pressure cook for 1-minute on low. After the instant pot beeps, allow natural pressure release and open the lid.
• Add coconut cream, ½ cup hot water and a pinch of sweetener. Bring the gravy to a boil.
• Add garam masala and finish the curry with some fresh cilantro.
• Serve warm.