Traditionally called malaiwala, “the one with cream,” this casserole is a Punjabi twist on a ratatouille-style summer side. Make this a main dish by adding cubed paneer, a firm Indian cheese.

Cheetie Kumar
August 2019

Gallery

Credit: Victor Protasio

Recipe Summary

active:
45 mins
total:
1 hr 15 mins
Yield:
8 to 10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high (450°F to 500°F). Toss together squash, canola oil, 2 teaspoons salt, and 1/2 teaspoon black pepper in a large bowl until evenly coated. Place squash in a single layer on oiled grates; grill, uncovered, until char marks form, about 4 minutes per side. Set aside.

    Advertisement
  • Preheat oven to 400°F. Heat ghee in a 12-inch cast-iron skillet over high until shimmering. Add onions, and cook, stirring often, until translucent, about 10 minutes. Stir in ginger, cumin, and fenugreek seeds; cook, stirring often, 1 minute. Sprinkle with cayenne, 2 teaspoons salt, and remaining 1/4 teaspoon black pepper. Cook, stirring occasionally, 1 minute. Stir in tomato paste and garam masala; cook, stirring often, 1 minute. Stir in white wine, and cook until almost evaporated, about 30 seconds.

  • Remove from heat; stir in lemon juice, grilled squash, and remaining 1 1/2 teaspoons salt. Whisk together ricotta and cream in a medium bowl. Gently fold ricotta mixture into squash mixture.

  • Stir together Parmesan, panko, and butter with a fork in a medium bowl until crumbly. Sprinkle panko mixture over squash mixture in skillet.

  • Bake in preheated oven until filling is bubbly and topping is golden brown, about 20 minutes. Let stand 10 minutes before serving.

Make Ahead

This dish can be made a day ahead and reheated in the oven or assembled the day before and baked just before serving.

Advertisement
Advertisement