Paneer Tikka Arrabbiata Protein Pasta
Pan-seared tikka paneer tossed with high-protein pasta in a spicy tomato arrabbiata gravy finished with butter and cheese. A vegetarian Indian-Italian fusion dinner ready in under 45 minutes.
Equipment
- Blender or immersion blender
- Medium saucepan
- Large skillet
- Pot for pasta
Ingredients
For the tikka marinade
- 1/2 cup Greek yogurt
- 2 tablespoons roasted besan (gram flour) dry-roasted if not pre-roasted
- salt to taste
- 1/3 teaspoon red chilli powder
- 1/4 teaspoon roasted cumin powder
- 1/3 teaspoon chaat masala
- 1/3 teaspoon garam masala
- 1/3 teaspoon black pepper powder plus 1/4 tsp more for finishing
- pinch turmeric
- 2 tablespoons mustard oil or 1 tbsp mustard oil plus 1 tbsp neutral oil
- 60-70 grams paneer cut into 3/4-inch cubes
- 1/2 lemon juiced
For the arrabbiata gravy
- 4 medium tomatoes
- 2-3 dry red chillies adjust for heat
- 1 teaspoon ginger-garlic paste
- 1 tablespoon oil
- 1 teaspoon garlic finely chopped
- 2 tablespoons onion finely chopped
- 1 teaspoon mixed dried herbs Italian herb blend
- 1 teaspoon chilli flakes
- 1 cheese slice processed or cheddar-style
- 1 teaspoon butter
- 1/2 cup onion thinly sliced
- 200-250 grams protein pasta boiled until al dente, about 2 to 2 1/2 cups cooked
- fresh parsley chopped, for garnish
Instructions
Marinate the paneer
- In a bowl, whisk Greek yogurt, roasted besan, salt, red chilli powder, roasted cumin, chaat masala, garam masala, 1/3 tsp black pepper, turmeric, mustard oil, and lemon juice until smooth.
- Add paneer cubes and toss gently until fully coated.
- Cover and marinate for at least 20 minutes while you prep the sauce and pasta.
Prep the tomato-chilli base
- In a saucepan, cover the tomatoes and dry red chillies with water. Boil until the tomatoes soften and skins split, about 10 to 12 minutes.
- Cool slightly, then blend to a smooth puree. Set aside.
Cook the pasta
- If not already boiled, cook the protein pasta in salted water until al dente according to package directions.
- Drain and reserve 1/4 cup pasta water.
Pan-sear the tikka paneer
- Heat a large skillet over medium-high heat. Add 1 tsp oil from the marinade bowl if needed, or a light drizzle of neutral oil.
- Arrange the marinated paneer in a single layer. Sear 2 to 3 minutes per side until deep golden with charred edges.
- Transfer the paneer to a plate. Do not wipe the pan; those browned bits add flavor to the gravy.
Build the arrabbiata gravy
- In the same skillet over medium heat, add 1 tbsp oil.
- Add the chopped garlic and finely chopped onion. Saute 2 to 3 minutes until the onion turns soft and lightly golden.
- Stir in the ginger-garlic paste and cook 30 to 45 seconds until fragrant.
- Pour in the blended tomato-chilli puree. Add the mixed herbs and chilli flakes.
- Simmer 4 to 6 minutes, stirring often, until the sauce thickens slightly and oil begins to shimmer at the edges.
- Add the sliced onion and cook 2 minutes until just tender but still with a little bite.
- Reduce heat to low. Stir in the butter and cheese slice until melted and smooth.
- Season with the remaining 1/4 tsp black pepper and more salt if needed.
Toss and serve
- Add the boiled protein pasta to the gravy. Toss gently, adding reserved pasta water a splash at a time until the sauce coats every strand.
- Fold in the pan-seared paneer cubes carefully so they stay intact.
- Garnish with fresh parsley and serve immediately.
Notes
Heat level, use 1 dry red chilli and half the chilli flakes for a milder version. Kids often prefer less chaat masala too.
Make-ahead marinade, marinate the paneer up to 24 hours in the fridge and pan-sear just before serving.
Tomato base shortcut, use 1 cup canned crushed tomatoes plus 1/2 tsp Kashmiri chilli powder if fresh tomatoes are not on hand.
Protein pasta swap, regular penne, fusilli, or rigatoni work. Adjust boiling time per package.
Vegan swap, replace paneer with pressed extra-firm tofu, use plant yogurt in the marinade, swap the cheese slice for 2 tbsp cashew cream, and use vegan butter.
Storage, best fresh. Refrigerate leftovers up to 2 days and reheat gently in a skillet with a splash of water. Paneer texture softens on reheating, so a fresh sear is ideal.
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