Strozzapreti with curry-kabocha cream and paneer

…or, I ain’t mad at a little fusion once in awhile, did I ever claim to be made of stone?

This sounds so wrong. I’d probably have been a little less off-base just putting this on basmati rice, in retrospect, but I wanted the toothiness of pasta with a squashy-curried cream sauce and squeaky paneer (purchased as a fool’s substitute for cheese curds for my Super Bowl poutine). Kinda like north Indian mac and chee, I guess. I dunno. It’s cold out n’shit.

I initially planned to leave the roasted kabocha in chunks, but it disintegrated upon a fingertip’s touch and I ended up folding it into the creamy Béchamel instead. I added some hot curry powder, a scant pinch of my Seven Spice™ and some dhana jeera (a blend of coriander and cumin seed). Lots of fresh grated ginger and a pinch of crushed fennel seed, then I folded in some butter and crème fraîche to finish with extra dairy twang. Top with another googe of crème fraîche and some chopped cilantro (and S&P to taste), and it’s like your Indian mom made you her best attempt at trashy American comfort food.

Serve with warm garlic naan and Madlib the Beat Konducta.

About Heather

Gilding the lily since 2006.
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