Paneer pasta with tomato and bell pepper

Lalkila Kitchen · Vegetarian · Pasta · Western influenced · Contemporary cooking

Pasta and paneer can share the same dinner plate. This Lalkila Kitchen adaptation takes its starting point from a paneer pasta recipe in the archive and uses a shorter pan finish for the cooked pasta. It is contemporary home cooking for people whose cupboards hold Indian ingredients alongside everyday foods from elsewhere.

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Ingredients

  • 200 g dried macaroni or another short pasta
  • 200 g paneer, cubed
  • 2 medium onions, diced
  • 2 medium tomatoes, chopped
  • 2 green bell peppers, deseeded and diced
  • 2 tablespoons cooking oil
  • 1 teaspoon red chilli powder, or less to taste
  • Tomato ketchup to taste, optional
  • Salt to taste
  • Water for cooking the pasta

Method

  1. Cook the pasta in boiling water according to the packet directions. Drain, reserving a little cooking water.
  2. Heat the oil in a wide pan. Cook the onions until softened and beginning to colour.
  3. Add the tomatoes and bell peppers. Cook until the tomatoes form a sauce and the peppers are tender, adding a splash of reserved water if needed.
  4. Add the paneer, chilli powder and salt. Cook gently until the paneer is hot throughout.
  5. Fold in the drained pasta and the optional ketchup. Toss briefly until coated and heated through; loosen with a little reserved water if needed. Serve hot.

Cooking notes

Use the cooking instructions on your pasta packet and finish it only briefly in the sauce. This is a contemporary home-cooking adaptation rather than an Italian regional recipe.

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Recipe source

Developed from Paneer Pasta in the archived Paneer Dishes collection, page 41, credited to Sify Food. The quantities and sequence have been adapted for this version.

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