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+ servings

Indian-style pasta




  • 2 cups pasta (I used penne)
  • 1 small onion diced
  • 100 grams paneer diced
  • 1 cup capsicum sliced (I used a mix of green, yellow and red)
  • 2 cloves garlic finely chopped
  • ½ cup tomato puree passata
  • 1 teaspoon red chilli powder or as per taste
  • 4 tablespoon butter
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt to taste
  • A few 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 frypan and add 1 tablespoon butter. Lightly fry the paneer pieces and set aside
  • In the same pan, add the pasta. Add 1 tablespoon butter, salt, and ½ teaspoon 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. zucchini, broccoli, etc.
  • For a vegan option, replace paneer with tofu and butter with olive oil