PANEER MASALA MACARONI
Ingredients
1 cup whole wheat macaroni
¾ cup Nanak paneer, cubed
1 tablespoon butter
2 cloves garlic, minced
1 medium red onion, finely chopped
½ cup sweet corn (boiled or thawed if frozen)
½ cup bell peppers (colorful mix)
½ teaspoon oregano
½ teaspoon red chilli flakes
½ teaspoon black pepper powder
½ teaspoon sugar (adjust to taste)
¼ teaspoon garam masala powder
½ cup tomato puree or sauce
Salt to taste
Cilantro to garnish
METHOD TO PREPARE
Bring a pot of water to a boil. Add salt and the whole wheat macaroni.
Cook until al dente (about 8–10 minutes), reserve ½ cup of pasta water. Drain the rest and set aside. Toss with a little oil to prevent sticking.
In a large pan, melt the butter over medium heat.
Add the garlic and chopped red onion and sauté for 2–3 minutes until it turns soft and translucent.
Add all the vegetables and paneer cubes. Sprinkle red chilli flakes, salt, black pepper, and oregano. Cook for 2–3 minutes until lightly golden.
Add the tomato puree, garam masala, and sugar. Let it simmer for 3–4 minutes until the sauce thickens slightly.
Add the cooked macaroni to the pan. Pour pasta water as needed and toss everything together so the macaroni is well coated in the sauce. Let it heat through for 1–2 more minutes.
Turn off the heat and let it sit for a minute. Garnish with cilantro. Serve.
