Paneer and butternut squash kashmiri chili from The Washington Post by David Hagedorn

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Notes about this recipe

  • Recipe Notes

    Can substitute queso blanco for paneer.

  • Laura on February 14, 2016

    We really liked this, which is good because it was very labor-intensive and seemed to take a long time. I couldn't find the Kashmiri Paste that is required in any of the food markets that are near me, so I decided to make my own, using this recipe: http://www.greatcurryrecipes.net/2013/02/08/kashmiri-curry-paste/ I doubt that it exactly replicates the one he references as that one contains tamarind and this one does not. Anyway, it made a fine paste and the dish turned out to be delicious. The flavors were nuanced and subtle, yet vibrant at the same time. The only change I would make in the future would be to leave out the paneer -- it just didn't add anything.

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