The good old versatile pasta with an Indian twist. I make this Indian style pasta with my favourite vegetables, and either paneer or chicken to add a nice depth (here I have used paneer). In this dish I only use Indian spices and not Italian herbs like oregano.
Super delicious and perfect for lunch boxes. Try this desi pasta and treat your tastebuds 🙂
Pasta – 2 cup (I used penne)
Onion – 1 small, diced
Paneer – 100 grams, diced
Capsicum – 1 cup, sliced (I useds a mix of green, yellow and red)
Garlic – 2 cloves, finely chopped
Tomato puree or passatta – ½ cup
Red chilli powder – 1 tsp or as per taste
Butter – 4 tbsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Garam masala – 1 tsp
Salt to taste
Coriander leaves to garnish
- Cook the pasta in salted boiling water as per packet instructions until al-dante. Drain and set aside
- Heat a large fry pan and add 1 tbsp butter. Lightly fry the paneer pieces and set aside
- In the same pan, add the pasta. Add 1 tbsp butter, salt and ½ tsp chilli powder. Toss the pasta on high heat for 1-2 minutes and set aside
- Add onion and capsicum and saute for another 1-2 minutes. Set aside.
- Reduce the flame to medium and add remaining butter. Add garlic and saute for a few seconds.
- Add tomato puree, remaining red chilli powder, salt, cumin powder, coriander powder and simmer till tomato is cooked. Add garam masala and mix well.
- Add the pasta, paneer, onion and capsicum and mix well.
- Check seasoning and adjust if required.
- Garnish with coriander leaves and serve
- It is important not to overcook the vegetables so that they retain the crunch
- You may add other vegetables of your choice e.g. zuchhini, broccoli etc.
- For a vegan option, replace paneer with tofu and butter with olive oil