Paneer chutney with Spaghetti (gluten free)

This one was a special request made with lots of love, and appreciation 💖

A simple vegetarian gluten free pasta dish which really turned out to be quite delish. I do hope you enjoy it too!

Paneer Chutney

Ingredients

4-5 medium sized jam tomatoes - skinned and grated/ blended
1 onion chopped into thin strips
1 packet (250g) paneer, cut into 1.5cm cubes

4 sprigs fresh coriander chopped and for garnish

2 green chilies

20 ml olive oil or butter ghee

5 curry leaves

1 tsp chili powder

½ tsp masala powder

½ tsp cumin powder

½ tsp coriander powder (optional)

½ tsp garlic powder (optional)

1 ½ tsp salt

½ white pepper

½ tsp sugar

½ dried mixed herbs

Method

1. Add oil to a medium sized pot, on medium heat. Add the curry leaves, and the green chili and allow to cook for about 2 mins.

2. Add the onions, stir and coat them with the oil/ butter and allow to cook until the onions turn translucent.

3. Add the spices, cumin, coriander, masala and chilli powder and garlic powder, stir and allow to cook for 2 mins. Add the salt and pepper and stir.

4. Add the tomato mixture and stir to combine with the spices.

5. Allow to cook for about 5 mins, add the sugar and stir occasionally.

7. Add the mixed herbs and stir, leave for another 2 mins

8. Add the paneer cubes and coat the them with the tomatoe chutney.

9. Allow to cook for about 5 mins and stir occasionally on a low heat.

10. Add the chopped coriander and stir.

Pasta

Ingredients

1 packet (125g) Chickpea Spaghetti

½ tsp salt

2 tsp coconut/ olive oil

Method

1. Boil in a pot with boiling water with a ½ tsp salt and 2 teaspoons coconut/ olive oil, for 8 to 10 mins until al dente.

2. Strain the spaghetti and let some cold water run through too while you strain.

3. Once strained add the Paneer chutney and fold in until the spaghetti is coated completely.

4. Garnish with some coriander leaves and serve 😉

Comments

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