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Paneer Tikka Pasta: A Desi Twist on a Classic, Boss!

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Chef Curry Do’pyaza

Paneer Tikka Pasta: A Desi Twist on a Classic, Boss!

Namaste, Salaam, and Sat Sri Akal, my food-loving friends! Chef Curry Do’pyaza here, ready to spice up your life with a fusion dish that’ll make your taste buds sing a Bollywood tune.

We Indians, hain na, love a good celebration. Whether it’s Diwali, Holi, Eid, or a simple family get-together, food is always the star. This Paneer Tikka Pasta is perfect for any occasion, especially those times when you want something exciting, different, and utterly delicious. It’s a crowd-pleaser, trust me! It is also a fantastic dish during the cooler months when you crave something warm and comforting.

Now, let’s talk history, mere doston. While pasta is Italian, Paneer Tikka is pure Indian magic. It’s believed that Paneer Tikka originated in the royal kitchens of the Mughal Empire, where chefs were always experimenting with new ways to tantalize the emperor’s palate. Combining these two culinary worlds? That’s a modern-day stroke of genius, if I do say so myself!

So, are you ready to ditch the same old boring pasta and dive into a world of vibrant flavors? Let’s get cooking!

Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients, Yaar!

  • For the Paneer Tikka:
    • 250g Paneer (Indian Cheese), cut into 1-inch cubes
    • 1/2 cup Dahi (Yogurt), thick and strained
    • 1 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
    • 1 tsp Lal Mirch Powder (Red Chili Powder)
    • 1/2 tsp Haldi Powder (Turmeric Powder)
    • 1 tsp Dhania Powder (Coriander Powder)
    • 1/2 tsp Garam Masala
    • 1 tbsp Nimbu ka Ras (Lemon Juice)
    • 1 tbsp Tel (Oil)
    • Salt to taste
  • For the Pasta:
    • 250g Pasta (Penne or any shape you like)
    • 2 tbsp Makhan (Butter)
    • 1 medium Pyaz (Onion), finely chopped
    • 1 medium Shimla Mirch (Capsicum/Bell Pepper), finely chopped
    • 2 medium Tamatar (Tomatoes), pureed
    • 1/2 cup Cream (Heavy Cream)
    • 1/4 cup Hara Dhania (Fresh Coriander Leaves), chopped for garnish
    • Salt and Kali Mirch (Black Pepper) to taste

Let’s Cook, Baby! (Step-by-Step Instructions)

  1. Marinate the Paneer: In a bowl, mix together the dahi, adrak-lahsun paste, lal mirch powder, haldi powder, dhania powder, garam masala, nimbu ka ras, tel, and salt. Add the paneer cubes and gently coat them with the marinade. Let it sit for at least 30 minutes (or even better, an hour!) in the fridge. The longer it marinates, the more flavorful it becomes!

  2. Cook the Paneer Tikka: You have options here, my friend!

    • Stovetop: Heat a pan or tawa on medium heat. Add a little oil and shallow fry the paneer cubes until they are golden brown on all sides.
    • Oven: Preheat your oven to 375°F (190°C). Arrange the paneer cubes on a baking sheet and bake for 15-20 minutes, flipping halfway through.
    • Air Fryer: Air fry at 375°F (190°C) for 8-10 minutes, flipping halfway.
  3. Cook the Pasta: While the paneer is cooking, boil the pasta according to package directions until al dente (slightly firm to the bite). Drain and set aside.

  4. Make the Sauce: In a large pan or wok, melt the makhan over medium heat. Add the pyaz and sauté until golden brown. Add the shimla mirch and cook for another 2-3 minutes. Now, pour in the tamatar puree and cook until the sauce thickens slightly, about 5-7 minutes.

  5. Combine Everything: Stir in the cream, salt, and kali mirch. Bring to a simmer. Gently add the cooked paneer tikka and pasta to the sauce. Toss everything together until well coated.

  6. Garnish and Serve: Sprinkle with hara dhania and serve hot!

Chef’s Tips for a Perfect Paneer Tikka Pasta:

  • Thick Yogurt is Key: Make sure your dahi is thick and strained, otherwise, the marinade will be too runny. You can strain it using a cheesecloth or a fine-mesh sieve.
  • Don’t Overcook the Paneer: Overcooked paneer becomes rubbery. Cook it just until it’s lightly golden brown.
  • Adjust the Spice: Feel free to adjust the amount of lal mirch powder to your liking.
  • Fresh is Best: Use fresh ingredients whenever possible for the best flavor.

Cooking Options for Every Kitchen:

  • Gas Stove/Induction Stove: Follow the instructions above for stovetop cooking.
  • Oven: As mentioned above, you can bake the paneer tikka in the oven.
  • Air Fryer: A quick and easy way to cook the paneer tikka.
  • Slow Cooker/Crockpot: While not ideal for the entire dish, you could use a slow cooker to make the tomato sauce. Just sauté the onions and peppers first, then add them to the slow cooker with the tomato puree and spices. Cook on low for 4-6 hours.
  • Microwave: I don’t recommend microwaving the paneer tikka, as it can become tough.

Nutritional Information (Approximate per serving):

  • Calories: 450-500
  • Protein: 25-30g
  • Carbohydrates: 40-45g
  • Fat: 25-30g

Note: Nutritional information may vary depending on the specific ingredients used.

Serving Suggestions:

  • Serve it hot as a main course.
  • Add a side of garlic bread or naan for a complete meal.
  • Garnish with extra cream or grated cheese for an extra indulgent treat.

Now it’s your turn!

Go ahead, try this amazing Paneer Tikka Pasta recipe at home. It’s easier than you think, and the results are simply divine. Make it for your family, your friends, or just for yourself. Enjoy the explosion of flavors and the satisfaction of creating something truly special. Share the joy, share the food, and let the good times roll!