Description
Crispy paneer and spicy tomato sauce tossed with spaghetti. A quick, flavorful weeknight dinner.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Transfer the cooled tomato mixture to a blender or food processor. Blend until you have a smooth paste, about 30 seconds.
- 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.
- In the large pan, heat 1 tablespoon of oil over medium-high heat. Add the remaining garlic and cook for 30 seconds until fragrant.
- 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.
- Pour in the blended paste and stir everything together. Cook for 2 minutes until heated through and the sauce coats the vegetables.
- Add the cooked spaghetti and toss well, using tongs to coat every strand in the sauce. Season with salt to taste.
- 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