Paneer Tikka Pasta Sauce: A Desi Twist to Your Pasta Night, Yaar!
Namaste Doston! Kem Chho? Sat Sri Akal! Vanakkam!
Chef Curry Do’pyaza here, back with another recipe that’s going to make your taste buds sing a Bollywood tune! Today, we are diving into a fusion dish that is as vibrant and colourful as Holi, as comforting as Diwali sweets, and perfect for any get-together, be it a Lohri bonfire or a cozy monsoon evening with family. We are talking about… Paneer Tikka Pasta Sauce!
This dish is a glorious marriage of two culinary worlds: the spicy, smoky flavours of Indian Paneer Tikka and the creamy, comforting embrace of Italian pasta sauce. It’s a party in your mouth, a culinary hug, and a guaranteed crowd-pleaser.
A Little Bit of History, My Friends:
While the exact origins of this fusion are shrouded in mystery (probably invented by a hungry student late one night!), the idea is simple: take the beloved flavours of Paneer Tikka, a dish traditionally enjoyed during festivals and celebrations across North India, and blend it with the universally loved pasta sauce. Paneer Tikka itself has roots in the Mughal era, evolving from the tandoori cooking traditions of the region. So, we’re talking about centuries of flavour coming together in one delightful dish!
Let’s Get Cooking!
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
Ingredients – The Stars of Our Show:
- 250 grams Paneer (Indian Cheese), cut into 1-inch cubes
- 1 cup Dahi (Yogurt), plain
- 1 tbsp Adrak-Lasun Paste (Ginger-Garlic Paste)
- 1 tsp Lal Mirch Powder (Red Chilli Powder) – adjust to your spice preference!
- 1/2 tsp Haldi Powder (Turmeric Powder)
- 1 tsp Garam Masala (Indian Spice Blend)
- 1/2 tsp Jeera Powder (Cumin Powder)
- 1/4 tsp Ajwain (Carom Seeds)
- 1 tbsp Nimbu ka Ras (Lemon Juice)
- 2 tbsp Tel (Oil)
- 1 medium Pyaaz (Onion), finely chopped
- 2 medium Tamatar (Tomatoes), pureed
- 1/2 cup Tamatar Paste (Tomato Paste)
- 1/2 cup Cream (Heavy Cream)
- 1/4 cup Hara Dhaniya (Fresh Coriander), chopped for garnish
- Salt to taste
- 500g Pasta (any shape you like!)
Step-by-Step Instructions – Let’s Make Some Magic!
- Marinate the Paneer: In a bowl, whisk together the dahi, adrak-lasun paste, lal mirch powder, haldi powder, garam masala, jeera powder, ajwain, nimbu ka ras, and salt. Gently add the paneer cubes and coat them well. Let this marinate for at least 30 minutes (or even longer for maximum flavour!).
- Cook the Paneer Tikka: Heat 1 tablespoon of tel in a pan over medium heat. Gently place the marinated paneer cubes in the pan and cook on all sides until lightly golden and slightly charred. This should take about 8-10 minutes. Remove the paneer from the pan and set aside.
- Make the Sauce: In the same pan, heat the remaining 1 tablespoon of tel. Add the finely chopped pyaaz and sauté until golden brown.
- Add the tamatar puree and tamatar paste. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the cream and bring the sauce to a simmer.
- Gently add the cooked paneer tikka to the sauce. Stir to combine and let it simmer for another 5 minutes, allowing the paneer to absorb the flavours of the sauce.
- Cook the Pasta: While the sauce is simmering, cook the pasta according to the package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.
- Combine Everything: Add the cooked pasta to the paneer tikka sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Garnish and Serve: Garnish with fresh hara dhaniya and serve hot!
Chef Curry’s Tips for Tikka-licious Results:
- Yogurt is Key: Use thick, creamy yogurt for the marinade. If your yogurt is watery, strain it through a cheesecloth for a couple of hours.
- Spice it Up (or Down): Adjust the amount of lal mirch powder to your liking. You can also add a pinch of cayenne pepper for extra heat.
- Don’t Overcook the Paneer: Overcooked paneer can become rubbery. Cook it just until it’s lightly golden and slightly charred.
- Fresh is Best: Use fresh ginger, garlic, and coriander for the best flavour.
Cooking It Your Way – Multiple Methods for Maximum Convenience:
- Gas Stove/Induction Stove: Follow the recipe as written above. Easy peasy!
- Oven (For Paneer Tikka): Preheat your oven to 375°F (190°C). Place the marinated paneer on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through.
- Air Fryer (For Paneer Tikka): Preheat your air fryer to 375°F (190°C). Place the marinated paneer in the air fryer basket and cook for 8-10 minutes, flipping halfway through.
- Slow Cooker/Crockpot (For the Sauce): Sauté the onions in a pan first, then transfer them to the slow cooker along with the tomato puree, tomato paste, cream, and spices. Cook on low for 4-6 hours. Add the cooked paneer tikka during the last 30 minutes of cooking.
Nutritional Information (Approximate, per serving):
- Calories: 450-550
- Protein: 25-30g
- Fat: 20-25g
- Carbohydrates: 50-60g
Serving Suggestions – Make it a Feast!
- Serve with a side of garlic naan or roti for dipping.
- Add a dollop of plain yogurt or raita on top for a cooling effect.
- Sprinkle with some extra garam masala for an extra burst of flavour.
- Pair it with a refreshing lassi or a chilled glass of lemonade.
Time to Get Cooking, Folks!
So there you have it – Paneer Tikka Pasta Sauce, a dish that’s sure to become a family favourite. It is a delightful experience to create this dish. Try this recipe at home, and I know you will love it. Don’t forget to share it with your friends and family. I am sure they will thank you for it!
Happy Cooking!
Your pal,
Chef Curry Do’pyaza!