Tandoori Pasta is a blend of paneer and pasta and Indian spices, what could be better? Add a fusion element that incorporates tandoori cooking methods for a delicious tandoori sauce pasta that comes together easily. Using elements of tandoori cooking methods is what makes the spices really stick to the paneer and veggies. With a couple substitutes, Pasta Tandoori can even be a vegan pasta.
Ingredients and Substitutes
- Paneer – For the best results use paneer. As a vegan substitute use tofu that has been pressed for at least 1/2 hour. I have made the tofu version for vegans and it worked well.
- Onion and Bell pepper– Red onions or white onions will work well. For best results use a mix of different bell pepper colors but just one type is fine as well. The combination of onion, bell pepper and paneer really helps to add to the tandoori style of cooking.
- Greek Yogurt – This is a key ingredient in making this a tandoori pasta dish as opposed to just a regular Indian fusion pasta. Most Indian fusion pasta dishes will just throw Indian spices into a tomato sauce but this recipe really includes the marinade and oven roasting method of tandoori cooking. Regular yogurt will work fine as well instead of greek yogurt. For a vegan version used coconut yogurt.
- Garlic powder and garlic cloves – Note that this recipe uses both garlic powder and garlic cloves. They both add slightly different elements to a dish. If you do not have garlic powder you can use more garlic cloves as a substitute.
- Salt, Cumin powder, Turmeric, Ground black pepper, Smoked paprika, Garam masala, Minced ginger, Coriander – Note that some of spices are used in both the marinade and the pasta so make sure to measure them out separately. Regarding the smoked paprika, it is strongly recommended to get that authentic smoky flavor of tandoori cooking. You can substitute regular paprika if you do not have it but smoked paprika really adds a lot to this particular dish.
- Pasta – I used Banza pasta for a healthier version of this dish. You can use any pasta you like as long it is the correct amount. This dish works well with macaroni but rotini or penne would work well. You can even use spaghetti for a tandoori spaghetti.
- Crushed tomatoes – You can use a can of diced tomatoes if you do not have crushed tomatoes but you should try to crush the a bit with a potato masher while you are making the sauce. If you do not have any canned tomatoes a jar of marinara would probably work but it will add some slight Italian spices. I have not tried this substitute.
How to Make It
Preheat the oven to 375. Mix all of the yogurt and spices then mix in the paneer, onion and bell pepper until they are coated with the yogurt mixture.
Once the oven is preheated, add the yogurt mixed paneer and veggies to a greased pan and put them in the oven for 15 minutes. After 15 minutes remove the pan from the oven, stir the paneer and veggies and put the pan back in the oven. When they are done cooking remove the pan from the oven. If the sauce and pasta are not ready, let it sit on a hot plate on the counter until you are ready to add it to the sauce.
While the paneer and veggies are in the oven boil water and cook the pasta according the instructions on the box. Rinse the pasta when it is done and keep aside until you are ready to add it to the sauce. Once you start cooking the pasta, add the oil, garlic and ginger to the pan. When the oil is hot and the garlic and ginger starts sizzling a bit, add the crushed tomatoes and all the of the spices for the sauce except the garam masala. Stir the sauce and bring to a boil. Lower heat and stir. Add the garam masala and stir. Simmer and cover for at least ten minutes. Keep stirring occasionally. Simmer and cover for at least ten minutes. Keep stirring occasionally. Add the paneer and veggies to the sauce and stir.
Add the pasta and stir.
Looking for another paneer recipe? Try our Pumpkin Curry Paneer.
Tandoori Pasta | Pasta Tandoori
Equipment
- 1 oven pan to roast paneer and veggies
- 1 pot to boil pasta
- 1 Pan to cook pasta
- 1 Bowl to mix the marinade
Ingredients
For the Marinade
- 9 oz Paneer Cut into 1 cm cubes
- 1 small onion chopped into large pieces
- 1 large Bell pepper both green or red will work. Or use 1/2 of each.
- 1/2 cup Greek Yogurt Greek yogurt is preferred but use regular yogurt if you do not have greek yogurt.
- 1/2 tsp Salt
- 1 tsp Garlic powder
- 1/2 tsp Black pepper
- 1/2 tsp Turmeric
- 2 tsp Smoked Paprika See blog post about using regular paprika.
- 1 tsp Garam Masala
For the Tandoori Pasta
- 1 28 oz can Crushed tomatoes Diced tomatoes will be fine as well.
- 4-6 cloves garlic Use 6 if the garlic cloves are small.
- 1 tbsp Ginger
- 1 tsp Salt
- 2 tsp cumin
- 1 tbsp coriander
- 1 tsp Black pepper
- 1 tsp Smoked paprika See blog post about using regular paprika.
- 1 tsp Garam masala
Instructions
- Preheat the oven to 375
- Mix all of the yogurt and spices then mix in the paneer, onion and bell pepper unti they are coated with the yogurt mixture.
- Once the oven is preheated, add the yogurt mixed paneer and veggies to a greased pan and put them in the oven for 15 minutes. After 15 minutes remove the pan from the oven, stir the paneer and veggies and put the pan back in the oven. When they are done cooking remove the pan from the oven. If the sauce and pasta are not ready, let it sit on a hot plate on the counter until you are ready to add it to the sauce.
- While the paneer and veggies are in the oven boil water and cook the pasta according the instructions on the box. Rinse the pasta when it is done and keep aside until you are ready to add it to the sauce.
- Once you start cooking the pasta, add the oil, garlic and ginger to the pan. When the oil is hot and the garlic and ginger starts sizzling a bit, add the crushed tomatoes and all the of the spices for the sauce except the garam masala.
- Stir the sauce and bring to a boil. Lower heat and stir.
- Add the garam masala and stir.
- Simmer and cover for at least ten minutes. Keep stirring occasionally.
- Add the paneer and veggies to the sauce and stir.
- Add the pasta and stir.
- Serve topped with cilantro, lemon and mozzarella if desired.
This looks delish. Can’t wait to try it!
Very good receipt
What a wonderful tandoori pasta, everyone loved it ! Thank you for sharing another great recipe!
Great combination! It’s like my favorite indian curry and my favorite pasta shape mixed all in one! Love the flavors and the textures!
My family loved this tandoori pasta. It’s so flavorful and comforting. I’ll make it again. Thank you!
I’ll try this recipe soon. Thanks for sharing!
This was a great meal – we all loved it!