Paneer Pasta Masala

PREPARATION

1. Take a heavy skillet, add 1.5 litres water, 1 teaspoon salt, 10 milliliters oil and bring it to a boil.

2. Add 400 grams pasta and mix it well.

3. Bring it to a boil.

4. Boil for 8 - 10 minutes on medium heat.

5. Remove it from heat and drain the pasta.

6. Keep aside.

7. In a mixing bowl, add 300 grams paneer, 30 grams onions, 150 grams bell pepper, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 80 grams curd, 1 teaspoon paprika, 1 teaspoon tandoori masala, 1

teaspoon salt, 1 tablespoon lemon juice and mix it well.

8. Marinate for 1 hour.

9. Transfer this into a baking tray and spread it evenly.

10. Preheat the oven to 350°F/180°C. Bake for 20 - 25 minutes.

11. Take a deep pan, add 1 litre water, 370 grams tomato and boil for 3 - 5 minutes on medium heat.

12. Remove it from water and peel the tomatoes.

13. Transfer this into a blender and blend it into a puree.

14. Heat 20 milliliters olive oil, 15 grams butter in a heavy skillet, 1 tablespoon garlic, 1 bay leaf, 1 tablespoon green chili and stir for 1 - 2 minutes.

15. Then, add the blended tomato puree and mix it well.

16. Cook for 8 - 10 minutes on medium heat.

17. Now, add 100 grams pasta sauce and mix it well.

18. Add 1 teaspoon red chili, 1 teaspoon tandoori masala, 3/4 teaspoon salt and mix it well.

19. Add 80 grams cheese spread, 120 grams fresh cream, 1 tablespoon oregano and mix it well.

20. Cook for 5 - 7 minutes on medium heat.

21. Then, add the baked paneer and mix it well.

22. Now, add the boiled pasta and mix it well.

23. Cook for another 5 - 7 minutes on medium heat.

24. Remove it from heat.

25. Garnish with cheese.