I wanted to make something special for my favorite food blogger’s Jihva event. Paneer and pasta: yes, an unusual combination. But, why not, I thought.
It turned out to be an ultimate comfort food. Combined with tomatoes, plenty of vegetables, and a mix of chickpeas and pomegranate garnish, paneer pasta was just the right thing for a cool fall night, and made a hearty and warming dish. Bow tie pasta is a good choice here, but penne or fusilli work just as well.
(for two or four, for two or one meals)
1 tablespoon, peanut oil
2 garlic, minced
2 cups, chopped tomatoes
2 cups, chopped vegetables (I added zucchini, cauliflower and chikkudu)
1 cup, paneer cubes of 1/2-inch sized
1/2 cup, precooked chickpeas
1/4 cup, pomegranate kernels
2 tablespoons, finely chopped cilantro
Salt and pepper to taste or 1 teaspoon each
Pasta, about 2 cups
Heat oil in a large skillet over low heat. Add the garlic and sauté for one minute.
Add vegetables and turn up the heat to medium-high and sauté for 5 minutes. Add tomatoes, chickpeas and quarter cup of water to the skillet. Cover and cook for 10 minutes more.
Stir in salt, pepper and chopped cilantro. Add paneer cubes. On slow simmer, cook for another five minutes, stirring occasionally.
Cook the pasta according to the package directions. Drain. Transfer the pasta to a large bowl. Pour the paneer-veggie sauce over the pasta and toss until everything is well combined. Garnish with pomegranate kernels. Serve hot.
Paneer Pasta with Pomegranate ~ Dinner Today and
For JFI:Paneer at Lovely Trupti’s The Spice Who Loved Me