Hariyali Paneer Protein Pasta
A vibrant green herb sauce made from spinach, cilantro, mint, paneer, and yogurt coats penne pasta for a fresh, protein-packed Indian fusion dinner.
Equipment
- Blender or food processor
- Large pot for pasta
Ingredients
For the Hariyali Sauce
- 2 cups fresh spinach tightly packed
- 1 cup fresh cilantro leaves and tender stems
- 1/2 cup fresh mint leaves
- 1/2 cup plain yogurt thick Greek-style or hung curd
- 1/2 cup paneer cubed, about 100 g, for blending
- 2 cloves garlic
- 1 inch piece ginger
- 1 green chilli optional, for heat
- 2 tablespoons lemon juice
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt plus more to taste
- 2 tablespoons olive oil or neutral oil
For the Pasta
- 12 oz penne or protein pasta 340 g
- salt for the pasta water
- 1/4 cup reserved pasta cooking water plus more as needed
- 2 tablespoons grated Parmesan or pecorino optional, skip for fully Indian-style
To Finish
- 1/2 cup paneer cut into small cubes
- fresh mint leaves for garnish
- lemon wedges for serving
- black pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions.
- Before draining, reserve 1 cup of starchy pasta water. Drain the pasta and return it to the pot off the heat.
Make the Hariyali Sauce
- Add spinach, cilantro, mint, yogurt, 1/2 cup cubed paneer, garlic, ginger, green chilli (if using), lemon juice, cumin, salt, and oil to a blender.
- Blend until completely smooth, scraping down the sides once or twice. The sauce should be pourable but thick. Taste and adjust salt or lemon as needed.
- If the sauce is too thick, add 1-2 tablespoons of pasta water and blend again.
Toss and Serve
- Pour the hariyali sauce over the warm pasta and toss until every piece is coated. Add reserved pasta water a tablespoon at a time if the sauce needs loosening.
- Gently fold in the remaining 1/2 cup paneer cubes so they stay intact.
- Serve immediately, garnished with fresh mint, a crack of black pepper, and lemon wedges on the side.
Notes
Use extra-firm tofu for a vegan version; blend silken tofu with the herbs instead of paneer and yogurt, and use coconut yogurt for tang.
Thaw and squeeze frozen spinach dry before blending. Fresh herbs are still best for brightness.
Blend the sauce up to 2 days ahead and store in an airtight container in the fridge. Toss with freshly cooked pasta when ready.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or pasta water to loosen the sauce.
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