Paneer Tikka Pasta

Paneer Tikka Pasta is a unique fusion dish that combines the rich flavors of Indian paneer tikka with the comforting texture of pasta, all while keeping it low in carbs. This dish is a delightful treat for those looking to explore a new culinary experience without compromising on health.

Ingredients

• Paneer - 200 grams
• Zucchini - 200 grams (spiralized)
• Bell Pepper (any color) - 1 medium, diced
• Red Onion - 1 small, diced
• Greek Yogurt - 3 tablespoons
• Tandoori Masala - 2 teaspoons
• Turmeric Powder - 1/2 teaspoon
• Cumin Powder - 1/2 teaspoon
• Coriander Powder - 1/2 teaspoon
• Olive Oil - 1 tablespoon
• Salt - to taste
• Fresh Coriander - for garnish

Steps

1. Preheat the grill or oven to 200°C (400°F).
2. Cut the paneer into cubes and marinate it with Greek yogurt, tandoori masala, turmeric powder, cumin powder, coriander powder, and salt. Let it sit for at least 15 minutes.
3. While the paneer is marinating, spiralize the zucchini and set aside.
4. In a skillet, heat olive oil over medium heat and add the diced red onion and bell pepper. Sauté for 5-7 minutes until they soften.
5. Add the marinated paneer cubes to the skillet and cook for another 5-7 minutes until the paneer is browned and cooked through.
6. In the same skillet, add the spiralized zucchini and toss everything together, cooking for an additional 2-3 minutes until the zucchini is just tender.
7. Remove from heat, garnish with fresh coriander, and serve hot.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 60 mg
• Total Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein from paneer which aids in muscle repair and growth.
• Low in carbohydrates, making it suitable for low-carb diets.

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