Palak Paneer Pasta | Spinach Pasta
Palak Paneer Pasta | Spinach Paneer Pasta | Creamy Indian‑Style Pasta with Palak Paneer Sauce
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What is palak paneer pasta?
A fusion dish where pasta is tossed in a creamy spinach‑paneer sauce flavored with Indian spices.
Can I use frozen spinach?
Yes — thaw and squeeze out excess water before sautéing.
Why add cashews?
Cashews give the sauce richness and a naturally creamy texture.
Can I skip heavy cream?
You can. The cashews already add creaminess. Replace with milk for a lighter version.
What type of pasta works best?
Penne, fusilli, macaroni, or farfalle — shapes that hold sauce well.
Can I add more vegetables?
Yes — bell peppers, sweet corn, peas, or broccoli pair well with palak paneer flavors.
Can I make this without paneer?
Yes — tofu works as a great substitute.
Is this recipe spicy?
Mildly spicy. Adjust green chilli and masalas to taste.
Why grind the spinach mixture?
Grinding gives a smooth, creamy sauce that coats pasta evenly.
Can I make this ahead?
Yes — store the sauce separately and mix with freshly cooked pasta before serving.
Does this pair well with Indian breads?
Surprisingly yes — the sauce can be served as a side for roti or naan too.
Can I skip paneer
I added paneer to increase protein and create a creamy texture. Yes, but the texture might vary.
How long should I cook pasta in sauce
Cashew and paneer help pasta thicken over time. Avoid overcooking.
Ingredients
To sauté & grind
1 tbsp ghee
1 cardamom
3 cashews
1/4 tsp cumin seeds
2 small onions
1/2 green chilli
2 tbsp tomato
1 tsp shahi paneer masala
Salt, to taste
1 tsp garam masala
1 tsp sugar
1 cup spinach
50 g paneer
1 cup water
To cook pasta
325 ml water
150 g pasta
1 tsp oil/ghee
Salt, to taste
Heavy cream, as needed
How to make palak paneer pasta with step-by-step pictures
- Heat ghee and sauté cardamom, cashews, cumin seeds, and onion until soft.
- Add tomato, green chilli, shahi paneer masala, and garam masala; sauté until the tomato softens.
- Add spinach, salt, and sugar. Sauté for 1 minute until the spinach wilts.
- Add paneer, switch off the heat, cool slightly, then grind with 1 cup water until smooth.
- Boil water with salt and oil/ghee. Add pasta and cook until al dente.
- Pour in the prepared palak paneer sauce and bring to a gentle boil.
- Cook for 2–3 minutes until the sauce coats the pasta well.
- Add heavy cream, mix gently, cover, and serve warm.
Ingredients
TO SAUTÉ & GRIND
- 1 tbsp ghee
- 1 cardamom
- 3 cashews
- 1/4 tsp cumin seeds
- 2 small onions
- 1/2 green chilli
- 2 tbsp tomato
- 1 tsp shahi paneer masala
- Salt to taste
- 1 tsp garam masala
- 1 tsp sugar
- 1 cup spinach
- 50 g paneer
- 1 cup water
TO COOK PASTA
- 325 ml water
- 150 g pasta
- 1 tsp oil/ghee
- Salt to taste
- Heavy cream as needed
Instructions
- Heat ghee and sauté cardamom, cashews, cumin seeds, and onion until soft.
- Add tomato, green chilli, shahi paneer masala, and garam masala; sauté until the tomato softens.
- Add spinach, salt, and sugar. Sauté for 1 minute until the spinach wilts.
- Add paneer, switch off the heat, cool slightly, then grind with 1 cup water until smooth.
- Boil water with salt and oil/ghee. Add pasta and cook until al dente.
- Pour in the prepared palak paneer sauce and bring to a gentle boil.
- Cook for 2–3 minutes until the sauce coats the pasta well.
- Add heavy cream, mix gently, cover, and serve warm.
Video
