Paneer Tikka Pasta

Ingredients

Pasta - 1 cup (elbows pasta)

Water - 3 cups Chopped capsicum - ¼ cup (Finely chopped )

Tomatoes puree- ¼ cup

Ginger-garlic paste - 1 tsp

Chilly flakes - 1/2 tsp

Oregano - 1/2 tsp

Mozzarella cheese- 1 tbsp

Cumin pd- 1/2 tsp

Chilly powder/ hot sauce - 1 tsp

Garam masala - ¼ tsp

Tomato ketchup - 1 tsp

Oil- 2 tsp

Salt to taste

Coriander leaves ( chopped)- for garnishing

For the Marinating Paneer

12-15 cubes of Paneer

3 tbsp Thick/Hung Curd

1/4 teaspoon ground cardamom

1 tsp Turmeric powder

1 tsp Garam masala powder

1/2 tsp Dried kasturi methi leaves (optional)

1 tsp Lemon juice

Salt to taste

1 tsp Oil

Method: For the Marination: Mix curd with masala powders, kasoori methi, lemon juice, and salt. Add paneer to the yogurt mix and marinate for an hour.

In a deep pan, heat water and bring it to a boil. Add pasta, let cook as directed in the packet, until it is fully cooked. Drain the water. Drizzle some olive oil and mix them so that pasta does not stick with each other. Keep aside. In a pan, heat some oil and shallow fry the marinated paneer till the outer layer is golden brown. Keep them on a tissue paper so that excess oil gets drained off. In a separate pan, heat oil sauté the capsicum till its half cooked. Add ginger-garlic paste, tomato puree, chilli flakes, chilly powder/chilly sauce, salt, and oregano. Sauté till the mixture is cooked. Add fried paneer and cooked pasta and mix well. Toss everything together, sprinkle some grated cheese, & garnish with coriander leaves.

Happy Cooking!

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