Spiced Paneer Spaghetti

Paneer in pasta is not a standard move, and that is the point. Shallow-fry the cubes until the outside turns golden and firm, then toss them through spaghetti with a spiced tomato paste built from garlic, spring onions, green chili, vinegar, and soy sauce. The heat is real. The texture contrast between the crispy paneer and the soft noodles is what makes this worth eating on a weeknight when you want something fast and not boring.

This is not fusion for its own sake. It is a practical, fast dinner built from pantry staples and one piece of fresh cheese. The paste gets blended smooth, which gives it a restaurant-style consistency that coats the spaghetti evenly without being watery. Capsicum adds a little crunch. Spring onion goes in twice, once in the paste and once at the end for a raw, sharp finish.

How to Make Spiced Paneer Spaghetti

Frying the paneer

Pat the cubes completely dry before they go into the oil. Wet paneer steams instead of frying and you lose the crust. Do not move them until the first side is golden, then turn once.

Building the paste

Cook garlic, spring onion, tomato, and chili with all the sauces, let it cool slightly, then blend to a smooth paste. This concentrates the flavor and removes the raw tomato sharpness before everything gets combined.

Finishing the dish

Sauté the second round of vegetables in fresh oil, stir in the paste, add the spaghetti, and fold in the paneer last. Tossing the paneer in too early breaks the crust you just worked for. Add salt at the end, after the soy sauce and hot sauce are in.

Spiced Paneer Spaghetti

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• Author: Anita Mokashi & Rricha
• Total Time: 45 minutes
• Yield: Serves 4
• Diet: Vegetarian

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Description

Crispy paneer and spicy tomato sauce tossed with spaghetti. A quick, flavorful weeknight dinner.

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Ingredients

Scale 1x2x3x

• 2 packs spaghetti
• Paneer cubes chopped in square
• 1 capsicum sliced (green and red)
• 2 bunch spring onions
• 2 tomatoes sliced
• 4-5 green chillies
• 4-5 garlic pods chopped fine
• 1 tbsp vinegar
• 1 tbsp hot sauce
• 0.5 tsp soya sauce
• Salt

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Instructions

1. Bring a large pot of salted water to a rolling boil. Cook spaghetti according to package directions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat 2 tablespoons of oil in a skillet over medium heat. Add half the chopped garlic and cook for about 1 minute, stirring frequently, until it turns light golden brown. Do not let it burn.
3. Add half the spring onions, the sliced tomatoes, and green chilies to the garlic. Cook for 4-5 minutes over medium heat, stirring occasionally, until the tomatoes have softened and broken down.
4. Stir in the vinegar, hot sauce, soy sauce, and a pinch of salt. Cook for another 2 minutes, then remove from heat and let the mixture cool for 5 minutes.
5. Transfer the cooled tomato mixture to a blender or food processor. Blend until you have a smooth paste, about 30 seconds.
6. In a separate pan, heat about 1/2 inch of oil over medium-high heat. When the oil shimmers, add the paneer cubes in a single layer. Fry for 2-3 minutes per side until golden and crisp on all edges. Transfer to a paper towel-lined plate.
7. In the large pan, heat 1 tablespoon of oil over medium-high heat. Add the remaining garlic and cook for 30 seconds until fragrant.
8. Add the sliced capsicum (bell peppers) and remaining spring onions. Stir-fry for 2-3 minutes until the peppers are just tender but still have some crunch.
9. Pour in the blended paste and stir everything together. Cook for 2 minutes until heated through and the sauce coats the vegetables.
10. Add the cooked spaghetti and toss well, using tongs to coat every strand in the sauce. Season with salt to taste.
11. Gently fold in the fried paneer cubes at the very end so they stay crispy. Garnish with chopped spring onion greens and serve immediately.

Notes

• For extra crispy paneer, ensure it’s completely dry before frying and don’t overcrowd the pan.
• To adjust the spice level, start with fewer chilies and add more to taste.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in a pan or microwave.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Indian-inspired

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 5
• Sodium: 600
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 10
• Carbohydrates: 60
• Fiber: 5
• Protein: 20
• Cholesterol: 50

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