High-Protein Achari Paneer Pasta
Tangy achari pickle spices and golden paneer folded into a creamy Greek yogurt sauce and tossed with high-protein pasta. A bold Indian fusion dinner ready in about 30 minutes.
Equipment
- Large skillet or saute pan
Ingredients
Pasta base
- 100 g high-protein or lentil-based pasta dry weight, about 1 cup
- salt for the pasta water
- 50 ml reserved pasta water saved before draining
Achari spice blend
- 1-2 tablespoons oil for blooming the seeds
- 1 teaspoon mustard seeds rai
- 1 teaspoon fennel seeds saunf
- 1 teaspoon nigella seeds kalonji
- 1 teaspoon fenugreek seeds methi
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
Sauce base
- 150 g plain Greek yogurt or blended cottage cheese, at room temperature
- 2 tablespoons crushed tomatoes
- salt to taste
Paneer
- 100 g paneer diced; use tofu or soy chunks for vegan
Aromatics
- 1 onion finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chili slit or finely chopped
Garnish
- 2 tablespoons fresh cilantro chopped
Instructions
Boil the pasta
- Cook the protein pasta in salted boiling water until al dente. Reserve 50 ml of the starchy pasta water, then drain.
Bloom the spices
- Heat the oil in a pan over medium heat. Add the mustard, fennel, fenugreek, and nigella seeds and saute for about 30 seconds, until fragrant and the mustard seeds begin to pop.
Saute the aromatics
- Add the chopped onion, ginger-garlic paste, and green chili. Cook for about 3 minutes, until the onion turns soft and golden.
- Add the diced paneer and toss for a minute so it picks up the spices.
Mix the sauce
- In a bowl, whisk together the Greek yogurt, coriander powder, turmeric, and crushed tomatoes until smooth.
- Lower the heat to its lowest setting, pour the yogurt mixture into the pan, and stir gently. Do not let it boil, or the yogurt will split.
Combine and finish
- Add the drained pasta and a splash of the reserved pasta water. Toss to coat and simmer gently for about 2 minutes, until the sauce clings to the pasta. Season with salt.
- Garnish with fresh cilantro and serve warm.
Notes
Keep the heat low when adding the yogurt and never let the sauce boil, or it will split and turn grainy. Take the pan off the flame, stir in the yogurt, then warm it through gently.
For a vegan version, use firm tofu or rehydrated soy chunks in place of paneer and an unsweetened plant-based yogurt (cashew or soy).
Cook the pasta just to al dente. It softens further once tossed in the warm sauce.
Adjust the heat with the green chili, and add a pinch of red chili powder with the seeds if you like it spicier.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk, stirring on low heat. This dish is not suitable for freezing.
Tried this recipe?Let us know how it was!