High-Protein Kadai Paneer Pasta
Smoky restaurant-style kadai paneer reimagined as a creamy spaghetti toss with freshly crushed kadai masala, paneer, and high-protein pasta. A vegetarian Indian-Italian fusion dinner ready in about 30 minutes.
Equipment
- Kadai or large skillet
- Mortar and pestle or spice grinder
Ingredients
For the fresh kadai masala
- 1/2 teaspoon coriander seeds
- 1 teaspoon red chilli flakes
- 1/2 teaspoon peppercorns
- 1 teaspoon cumin seeds
For the pasta
- 150 g protein spaghetti chickpea, red lentil, or edamame; cooked al dente
- 1/2 cup reserved pasta water
For the gravy
- 2 tablespoons oil
- 2 onions chopped
- 1 tablespoon ginger garlic paste
- 2 teaspoons red chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- salt to taste
- 1 tomato chopped
- 2 tablespoons cashew paste from boiled cashews
- 1/2 cup sauteed vegetables capsicum and onion
- 100 g paneer cubed
To finish
- 1 slice cheese
- 2 tablespoons cream
- 1/2 teaspoon kasoori methi dried fenugreek leaves
Instructions
Make the kadai masala
- Dry roast the coriander seeds, red chilli flakes, peppercorns, and cumin seeds in a hot pan for about a minute until fragrant.
- Coarsely crush in a mortar and pestle. Keep the texture rustic, not powder fine.
Cook the pasta
- Boil the protein spaghetti in salted water until just al dente.
- Reserve 1/2 cup of the starchy pasta water, then drain.
Build the gravy
- Heat the oil in a kadai, add the chopped onions, and saute until golden brown.
- Add the ginger garlic paste, fresh kadai masala, red chilli powder, turmeric, coriander powder, salt, and a splash of water. Mix well and cook for a minute until the raw smell goes.
- Add the chopped tomato and cook until soft and pulpy.
- Stir in the cashew paste, sauteed capsicum and onion, paneer cubes, and the reserved pasta water. Saute for 2 to 3 minutes until glossy.
Toss and serve
- Add the al dente spaghetti, cheese slice, cream, and kasoori methi.
- Toss well until the sauce coats every strand, loosening with a little more pasta water if needed. Serve hot.
Notes
For a milder, kid-friendly bowl, cut the red chilli powder to 1 teaspoon and use fewer chilli flakes in the masala.
If your paneer is firm or refrigerated, soak the cubes in warm water for 10 minutes before adding so they stay soft.
No cashew paste or cream? Use an extra splash of pasta water plus the cheese, or stir in 2 tablespoons of thick yogurt off the heat.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or milk. Freezing is not recommended as the paneer and cheese sauce can turn grainy.
Tried this recipe?Let us know how it was!