This build-your-own-adventure stew is perfect for accommodating in-season herbs and veggies. A light seasoning of ginger, coriander, and turmeric provide a backdrop that lets your fresh herbs take center stage while the pureed squash, nuts, and oil compliment your selections with a creamy touch of decadence. Don’t let the base spices limit you to a solely Indian inspired dish. This is phenomenal with any variety of basil, parsley, chives and lemon balm as well as with cilantro. And if the season limits your options, just go ahead and finish with garam masala. .

Paneer makhani is my go to dish at most Indian restaurants. At home, however, I like to pair that rich gravy with chickpeas and vegetables for a balanced one dish meal.