Tadka Paneer Pasta- An Indian-Italian fusion pasta recipe
Welcome to this absolutely maddening and innovative but delicious Tadka Paneer Pasta! Get ready to tantalize your taste buds with a unique and delectable fusion dish – Tadka Paneer Pasta. This innovative recipe combines the richness of Indian flavors with the beloved Italian pasta, resulting in a mouthwatering medley that's sure to become an instant favorite. Whether you're a fan of Indian cuisine, a pasta enthusiast, or simply seeking an exciting new recipe to try, this dish promises to delight all palates.
The pasta is a mixed sauce pasta with a desi touch using desi spices like turmeric, cumin, and coriander. The paneer is tossed in mixed spices as well. The pasta is topped with mozzarella cheese and the spiced paneer cubes and then baked in the oven. After it’s baked, it is topped with garlic and green chili tadka over it. The tadka is a tempering of oil with spices that are usually poured over veggies or dal but for this recipe, I’ve poured it over pasta. Then you mix everything together all the flavors blend together to give a flavorful, cheesy delight.
Join me as we walk you through the step-by-step process of creating this culinary masterpiece that may seem mad at first. From paneer in fragrant spices to create a harmonious blend of textures and flavors with al dente pasta, topped with a Tadka of garlic and chili. Our Tadka Paneer Pasta recipe is a celebration of creativity and taste. This Indian-Italian fusion vegetarian pasta recipe is a must try!
Happy Cooking!
Servings: 8-10 servings
Prep Time: 15-20 mins
Cooking Time: 45-60 mins
Total Time: 1-1.5 hours
Ingredients:
Paneer:
300-350g Paneer cut into 1-inch cubes
1/2 tsp Red chili powder
1/2 tsp Salt
1/2 tsp Black salt
1/2 tsp Turmeric
1/2 tsp Cumin
1/4 tsp Garam masala
1/4 tsp Amchur
1 tsp Oregano
1/2 tsp chili flakes
1/4 tsp basil flakes
1/2 tsp Sugar
Pasta:
1/2 tbsp Butter
1/2 Yellow Onion cut into thin onions
1/2 Bell peppers finely chopped
1 tomato chopped
1/2 tsp Red chili powder
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1/4 tsp Garam masala powder
1/2 tbsp Mixed Italian herbs
1 tsp Chili flakes
1/4 tsp Nutmeg/ajwain powder
1 tsp Salt as per taste
1/4 tsp Pepper
1 tsp Sugar
1/2-3/4 cup water
1.5 cups arrabbiata/marinara Pasta sauce; you can use store bought or homemade check notes
8 oz cream cheese
1/4 cup Heavy Cream
1/2-3/4 cup milk
1 cup Corn; I used roasted corn
1/2-3/4 Pasta water
10-12 oz medium-size pasta- I used medium shells
4-6 oz mozzarella Cheese; I used fresh cheese cut into slices
Tadka:
2 tbsp Olive oil (not extra virgin)
7-8 cloves Garlic minced or cut finely
4-6 Green chilis cut finely
Directions:
Boil water in a saucepan with some salt. As the water comes to a boil, add the pasta and boil till al dente. Drain pasta and save pasta water. I like to put the pasta to boil when the tomatoes are cooking so that by the time they boil the sauce is already.
In a bowl add paneer cubes with all the spices for paneer and give it a toss till it’s coated equally. Keep it aside.
Put a pan on low-medium heat. I like to use an oven-safe pan to make this pasta.
Add butter in the pan and once it melts add the onions and cook. Saute for 5-6 mins on low.
Add chopped peppers and saute for 4-5 mins.
Once they’re both soft, add tomatoes and all the spices- Red chili powder, Turmeric, Coriander, Cumin, Garam masala, Mixed Italian herbs, Chili flakes, Nutmeg/ajwain powder, Salt, Pepper, Sugar. Saute for 4-5 mins.
Add about 1/2-2/3 cup of water to deglaze the pan. Cook and let it come to a simmer.
Add the pasta sauce and mix it together. Cook for 2-3 minutes till it comes to a simmer.
Once it comes to a simmer, add cream cheese, milk, heavy cream, and corn.
Mix it together till all combined and let it cook on low heat.
Add the boiled pasta and 1/2-3/4 cup of pasta water. Mix it together and cook for 3-4 mins on low medium heat till the sauce starts to thicken.
Preheat the oven to 380F.
If you are cooking in an oven-safe pan then you can continue the steps in the same pan. If not, transfer to an oven-safe pan.
Top the pasta with mozzarella cheese and then paneer cubes.
Bake at 380F for 20-35 mins till the paneer is cooked and cheese has melted. Broil on high for 3-4 mins so the paneer crisps up.
Towards the end of the oven time, with about 5 minutes left start to prepare the tadka.
In a small pan or tadka pan add olive oil.
Once warm, add the chopped garlic and chili.
Take the pan out of the oven and immediately pour the sizzling tadka over the paneer and cheese.
Use two spoons/spatulas and toss the pasta, cheese, paneer, and tadka together till it is combined well.
Serve hot and enjoy!
Notes/Tips:
If you like it very spicy, add more chili to the tadka.
Make sure you give it a good mix after pouring the tadka.
Since we are using less butter while cooking, you need water to deglaze it.
You can add any more veggies you like.
You can marinate the paneer from before and keep it.
For a homemade tomato-based sauce recipe, click here. for an Arrabbiata recipe, click here.
