Paneer Spaghetti

My daughters are big time fans of pasta, especially spaghetti pasta. There are approximately 350 types of pasta, spaghetti being one of them. Spaghetti is long, thin, solid, cylindrical pasta and closely resembles noodles. Whenever we visit any good Italian restaurant, we make it a point to order spaghetti pasta. Last week, my kids felt like eating pasta for dinner. I just wanted to try something new with the pasta, and that is when I discovered that a unique spaghetti recipe was hidden right behind the pasta packetJ.

This recipe is an indianised version with all the typical Indian masalas. The dish is creamy because of the grated Paneer, which is a key ingredient. My kids like pasta and I love Paneer in any form, so this has become a family favourite now. You can also pack it for your kids lunch break or make it for parties. Try this creamy pasta and tell me how it turned out!

Prep time:  10 minutes| Cooking time: 20 minutes

Course: Main| Cuisine: Indo Italian .

Ingredients:

Spaghetti- 250 gms

Onion-3(finely cut)

Tomato-3(finely cut)

Red capsicum-1(big, cut length wise)

Paneer-200 gms(grated)

Ginger garlic paste-2 tsp

Garam masala- 1 tsp

Turmeric powder- ½ tsp

Green chillies- 4 to 5(slit length wise)

Coriander leaves- to garnish

Salt- as needed

Refined oil- 2 tsp

Cumin - 1 tsp

Method:

1.       Boil one litre of water along with a little salt and a spoon of oil. When the water starts boiling add the spaghetti. Cook it till al dente( just cooked). Drain the excess water and keep separately.

2.       Heat oil in a kadai and add cumin seeds. Once it starts spluttering add onion and fry till golden brown.

3.       Now add green chillies and ginger garlic paste and fry for two minutes.

4.       To this add garam masala, tomatoes, turmeric powder and salt. Stir well.

5.       Add capsicum and grated paneer. Mix well and cook on low flame for five minutes.

6.       Now add the boiled spaghetti. Mix well and keep in low flame for five minutes so that the spaghetti absorbs the masala. Garnish with coriander leaves and serve hot.

Notes:

·         Spaghetti is quite long. Don’t break it while cooking in water. As it gets cooked it becomes soft and you can completely immerse it in water.

·         Paneer is the key ingredient here. It gives a creamy taste to this dish.

·         4 to 5 green chillies gives medium spice. Add more green chillies if you prefer it to be spicier.

Step by step picture

Boil one litre of water along with

  spoon of oil and a little salt. 

When the water starts boiling add the spaghetti.

 after it becomes a little soft you can

 immerse it fully inside the water.

once cooked, drain excess water. 

 heat oil in kadai and add cumin seeds.

when it splutters, add onion and fry till golden

 add green chillies and ginger garlic paste.

fry for two minutes.

now add tomatoes, garam masala,

 turmeric powder and salt stir well.

 then add grated paneer and capsicum. mix well.

cook on low flame for five minutes.

then add the cooked spaghetti.

mix everything well and keep in low flame for five minutes.

finally garnish with coriander leaves.