Kadai Paneer Pasta

Ingredients

• 200 g Paneer
• 180 g Pasta (penne or similar)
• 1 medium Capsicum (bell pepper)
• 1 small Onion
• 1 medium Tomato
• 3 cloves Garlic
• 1 tsp Ginger
• 2 tsp Kadai masala (or garam masala + coriander-cumin)
• 1/2 tsp Red chili powder
• 1/4 tsp Turmeric powder
• 3/4 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil (or neutral oil)
• 2 L Water (for pasta)(optional)
• 2 tbsp Fresh coriander (cilantro)(optional)

Instructions

1. 1

   Bring 2 L water to a boil, add salt, and cook the pasta until al dente (about 10 minutes). Drain and set aside.

2. 2

   While pasta cooks, cut paneer into bite-size cubes, slice capsicum, dice onion, and chop tomato. Mince garlic and grate ginger.

3. 3

   Heat oil in a pan on medium-high heat. Sauté onion until lightly golden (about 3 minutes), then add garlic and ginger and cook 30 seconds.

4. 4

   Add tomato, capsicum, turmeric, red chili powder, kadai masala, and black pepper. Cook until capsicum softens slightly (about 5 minutes).

5. 5

   Add paneer and toss gently for 2–3 minutes. If needed, splash in a little water to keep it saucy.

6. 6

   Add drained pasta to the pan and toss to coat. Cook 2–3 minutes until everything is well combined. Finish with coriander if using, then serve.