Paneer Cheese Masala Pasta

Ingredients:

• Paneer - 1/2 cup

• Carrots - 1/8 cup

• Onions - 1/8 cup

• Tomato - 1/8 cup

• Sphagetti Pasta - 1 handful

• Water - 4 to 5 cup

• Crushed Red Chilly - 1 tbsp

• Italian Seasoning - 1 to 2 tbsp

• Parmesan Cheese - 1/8 cup

• Turmeric Powder - 1/8 tsp

• Red Chilly Powder - 1 tsp

• Garam Masala - 1/4 tsp

• Green Chilly - 1 to 2 nos

• Garlic - 1 clove

• Ginger - 1 small piece

• Grated Mozzarella Cheese - 1/2 to 3/4 cup

• Salt to taste

• Olive Oil - 1 tbsp + 1 tsp

• Parsley - 1/8 cup for garnishing

Method:

• Boil 5 to 6 cups of water with salt and a tsp of oil in a wide pan. When water starts vigorously boiling, add sphagetti and cook for the time mentioned in the package. Mine took 11mins. Do not drain pasta or discard stock.

• Heat oil in a kadai on medium-high flame. Add finely chopped ginger, garlic and slit green chilly  and saute for few seconds.

• Further add finely chopped onions and a tsp of salt. Saute till onions are translucent.

• Add carrots along with italian seasoning and crushed red chilly. Cook for few mins. Add turmeric powder, red chilly powder and garam masala.

• When raw smell of masalas fade, add finely chopped tomatoes and a cup of stock and mix well. Further add paneer.

• If mix gets thicker, add a cup or two of stock followed by parmesan cheese and mozzarella cheese. Cook for a minute.

• Add cooked pasta and give it a good mix.

• Garnish with freshly chopped parsley, italian seasoning and lots of cheese.