Paneer Pasta

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.

Paneer and Pasta

Paneer Pasta
(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 Garnish
Paneer Pasta with Pomegranate ~ Dinner Today and
For JFI:Paneer at Lovely Trupti’s The Spice Who Loved Me

© Recipe and Photos Copyright 2009 Indira Singari.


11 Responses to “Paneer Pasta”

  1. DK says:

    Oh its great to know similar mind set 🙂 I use paneer in place of fresh mozzarella in my pasta dishes! It tastes mind boggling – esp the fresh home made paneer! Looks wonderful Indira 🙂

    Pasta and paneer are good combination, I agree.
    Thanks, DK.

  2. Nirmala says:

    mmm…looks yummy. Really unusual combo. I am just wondering how it would be to exclude pasta and make the gravy alone and add torn chapathi pieces to it. The gravy looks very delicious Indira! Sorry am not a pasta fan but I like the idea very much!

    Add a pinch of ginger-garlic paste and a tablespoon of garam masala powder to up the spice level, I think it would make a delightful gravy to chapati or paratha, Nirmala.
    – Indira

  3. BDSN says:

    Hmm…Paneer and pasta….I dont know how they marry..but the ingredients used here are definitely healthy and sounds nutritious!!!

  4. vrinda says:

    Sounds like a nice combo,and nice shot…

  5. trupti says:

    Somehow I knew you would come up with something special!
    This is a neat idea….I will try it!

    Thanks very much for hosting the Jihva event, Trupti. I had great time preparing this recipe for JFI.
    Let me know how you like it if you try this recipe.

  6. rashmi says:

    wow,looks very nice …..

  7. hamsa says:

    Hi andi India garu,
    veggie dumplings recipe post cheyagalara?

    Hi Hamsa garu,
    chestanandi tappakunda.

  8. Kay says:

    Man! I thought I Indianized pasta by making curried Vendaikai pasta that M loves, but then you have paneerified pasta and even got a beautiful tricolor! 🙂

  9. Sowjanya says:

    Nice Combination. It totally looks like a desi dish with paneer, pomegranate and chickpeas. Would try it for the usual pasta with cheese sauce.

  10. I love adding Paneer to my Pasta, they taste so great… So is yours and I like your pomegranate topping

  11. Great combination…looks beautiful. I made a pasta vindaloo sauce awhile back and added cubed paneer. I would have to agree that although unusual, they go together surprisingly well!

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