Paneer and Butternut Squash Kashmiri Chili

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This dish, afloat of lentils, chunks of paneer (an Indian husbandman cheese), roasted butternut squash and spinach, is truthful hearty and flavorful, you won't announcement it's vegetarian. Its spice instauration includes well-known curry spices and a Kashmiri paste made from reddish chilies, tamarind, ginger and garlic.

A bully substitute for paneer is queso blanco, a Central American semi-soft curd cheese, disposable successful astir market stores.

Kashmiri paste is besides disposable successful galore market stores. A bully root of each Indian ingredients is Patel Brothers markets successful Virginia and Maryland.

The chili tin beryllium made a mates of days successful beforehand without the paneer and past reheated, with the paneer added conscionable earlier serving. It tin beryllium frozen (also without the paneer) for up to 3 months.

From The Process columnist David Hagedorn.

Ingredients

measuring cup

Servings: 10

For the spice paste

1 spoon fenugreek powder
1 spoon crushed turmeric
2 tablespoons garam masala
1 spoon salt
1 spoon freshly crushed achromatic pepper
6 ounces canned herb paste
1/4 cupful Kashmiri paste, specified arsenic Tiger Tiger brand
4 cloves garlic, chopped
1 tablespoonful peeled, grated ginger root

For the chili

3 tablespoons canola oil
4 cups diced yellowish bulb (from 2 to 3 ample onions)
1 tablespoonful achromatic sesame seeds, positive 2 teaspoons for garnish
28 ounces canned full peeled plum tomatoes, preferably San Marzano, crushed with your hands, positive juices
1 3/4 cups (11 ounces) reddish lentils, picked implicit and thoroughly rinsed successful chill water
8 cups homemade oregon no-salt-added rootlike broth
1 cupful dense (whipping) cream
1 spoon salt, positive much for the squash
8 ounces chopped caller spinach (4 cups, packed)
1 lb peeled, seeded butternut squash, chopped into 1-inch cubes (4 cups)

Freshly crushed achromatic pepper

For the chili

4 tablespoons (1/2 stick) unsalted butter, melted
16 ounces paneer oregon queso blanco, chopped into 1-inch cubes (about 2 cups)
2 cups plain yogurt, for garnish
1 cupful chopped cilantro, for garnish

Nutritional Facts

Per serving

Calories
560
Fat
33 g
Saturated Fat
17 g
Carbohydrates
44 g
Sodium
1070 mg
Cholesterol
95 mg
Protein
24 g
Fiber
9 g
Sugar
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From The Process columnist David Hagedorn.

Tested by David Hagedorn.

Published October 23, 2012

Updated March 14, 2026