Name: Pasta Peneer Soup
Prep time: 10 min
Cook time: 15 min
Yield: 3-4 servings
Ingredients: 1 tbsp ghee/butter/oil; 4-5 cloves garlic (crushed); 1/2 onion (chopped); 2 green chilies (finely chopped (or adjust to taste) ); 1 big tomato (chopped); 1 tbsp bouillon paste ((skip if using broth)); 1 tsp garam masala ((optional)); salt (to taste); 1/2 cup pasta; 1 cup paneer cubes ((extra firm tofu can be used as substitute) ); water or broth (as needed (skip if using bouillon paste)); cilantro (to garnish (optional)); basil (to garnish (optional))

Pasta Peneer Soup

By :Subhadra Burugula

This Indian- American fusion soup is a perfect balance of protein, fats and carbs. Super delicious and quick one pot meal. Vegans can easily use Tofu instead of Paneer.

Course

Main Course

Cuisine

Indian

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

15-30 min

Diet	Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Paneer, Pasta

Prep Time

10 minutes

Cook Time

15 minutes

Servings

3-4 servings

Ingredients

1 tbsp ghee/butter/oil
4-5 cloves garlic crushed
1/2 onion chopped
2 green chilies finely chopped (or adjust to taste)
1 big tomato chopped
1 tbsp bouillon paste (skip if using broth)
1 tsp garam masala (optional)
salt to taste
1/2 cup pasta
1 cup paneer cubes (extra firm tofu can be used as substitute)
water or broth as needed (skip if using bouillon paste)
cilantro to garnish (optional)
basil to garnish (optional)

Course

Main Course

Cuisine

Indian

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

15-30 min

Diet	Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Paneer, Pasta

Prep Time

10 minutes

Cook Time

15 minutes

Servings

3-4 servings

Ingredients

1 tbsp ghee/butter/oil
4-5 cloves garlic crushed
1/2 onion chopped
2 green chilies finely chopped (or adjust to taste)
1 big tomato chopped
1 tbsp bouillon paste (skip if using broth)
1 tsp garam masala (optional)
salt to taste
1/2 cup pasta
1 cup paneer cubes (extra firm tofu can be used as substitute)
water or broth as needed (skip if using bouillon paste)
cilantro to garnish (optional)
basil to garnish (optional)

Instructions

Put instant pot on Saute mode high and add ghee. Once ghee is hot add garlic and fry until aromatic.
Add onions and green chili, fry till edges of onions brown, then add Tomatoes and fry for 2 to 3 minutes.
Add Bouillon paste (skip if using broth) salt and garam masala, then add in the pasta and Paneer. Mix gently.
Add the water about 1/2 inch to 1 inch covering the pasta and mix well. (use broth if not using bouillon paste). Turn off the saute mode. Put the lid, vent to sealing position
Do manual (pressure cook) high 5 to 6 minutes (see notes). Let it natural release or quick release after 10 minutes in warm mode.
Garnish with Cilantro or basil if desired and serve hot.

Recipe Notes

For pasta cut the cooking time in half than what is mentioned on the package instructions . My package said 9-11 mins to cook pasta on stove top. For aldente - do 5 minutes and For well cooked pasta - do 6 minutes.

Vegans Can use Oil instead of ghee/butter and Paneer with Tofu or Vegan meat balls.

http://www.subbucooks.com

Subhadra Burugula

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Subhadra is born & raised in India currently living in Texas. She is very passionate about cooking and Photography. Her main motto is to provide tasty, healthy and easy recipes so that others can prepare a delicious meal for their families. Even though she is busy with her day job she tries to keep up with her blog and YouTube channel. She is a big foodie and loves to create new recipes. Subhadra has received lot of praise and compliments on social media for her recipes, especially Instant Pot recipes. All her recipes are Vegetarian and Vegan friendly.