Paneer
पनीरپنیر
panīr
Firm, full-fat block.
Its job: Mild, milky protein that holds its shape.
Science-backed recipe
From the MedRise Food Science kitchenPublished
Masala Roasted Tomato Spaghetti with Crispy Paneer
Also called Paneer Pasta · पनीर पास्ता · پنیر پاستا
Spaghetti in a sweet, smoky masala roasted-tomato sauce, crowned with golden, crisp paneer and a drizzle of cilantro-mint pesto.
From the MedRise Food Science kitchenPublished - Active
- 50 min
- Prep
- 15 min
- Total
- 50 min
- Serves
- 4
Why this recipe works
- ✓Roasted tomatoesSweeter, deeper sauce.
- ✓Crispy paneerCornstarch and a hot pan.
- ✓Pesto drizzleFresh green finish.
- ✓Vegetarian proteinPaneer.
What is masala tomato spaghetti?
A fusion dinner: Italian spaghetti in a tomato sauce built on roasted tomatoes and Indian spices, topped with crisp paneer and cilantro-mint pesto.
Meet the ingredients
The main ingredients, with their English, Hindi and Urdu names.
Tomatoes
टमाटरٹماٹر
ṭamāṭar
Roma or cherry.
Its job: Roasted for the sauce.
Grow it yourself: Tomatoes, Cilantro (dhania), Mint (pudina), Garlic
The lab notes
The science behind every step
Restaurant cooks do these things by habit. Here’s what each step is actually doing to the food, so you can cook by understanding instead of guesswork.
Lab note01
Roasting concentrates tomatoes
Roast the tomatoes until blistered.
Dry oven heat evaporates water and browns the sugars, giving a sweeter, deeper sauce than simmering raw tomatoes.
Lab note02
Crispy paneer
Dust paneer with cornstarch and fry in a hot pan.
Cornstarch absorbs surface moisture and fries into a thin, crisp shell; paneer doesn’t melt because it’s acid-set.
Lab note03
Starchy pasta water makes it creamy
Save a cup of pasta water.
Pasta water carries dissolved starch that binds oil and water into a glossy sauce that clings instead of pooling.
How to make it, at a glance
- RoastToss the tomatoes, garlic and onion with the oil and salt and roast at 425°F until blistered and soft, 25–30 minutes.
- Blend the sauceBlend the roasted vegetables with the chili, cumin and garam masala, then simmer in a skillet with the butter for 5 minutes.
- Crisp the paneerToss the paneer with cornstarch, salt and chaat masala and fry in hot oil, turning, until golden on all sides, 5–6 minutes.
- Toss the pastaCook the spaghetti until al dente and toss into the sauce with a splash of pasta water.
- ServeTop with crispy paneer, a drizzle of pesto and parmesan.
Exact amounts and timings are in the recipe card below.
Questions, answered
Can I air fry the paneer?
Yes: 400°F for 8–10 minutes, shaking once.
About MedRise Food Science
Desi restaurant favorites, recreated at home and explained with food science: every recipe is tested in a home kitchen and comes with the why behind each step.
Recipe card
Masala Roasted Tomato Spaghetti with Crispy Paneer
Paneer pasta, gourmet: spaghetti in a masala roasted-tomato sauce, topped with crispy pan-fried paneer and a drizzle of cilantro-mint pesto. Indian-Italian fusion with the science of crispy paneer.
Prep15 minCook35 minTotal50 minServes4 servings
Ingredients
Roasted tomato sauce
Crispy paneer
Pasta and finish
Instructions
- RoastToss the tomatoes, garlic and onion with the oil and salt and roast at 425°F until blistered and soft, 25–30 minutes.
- Blend the sauceBlend the roasted vegetables with the chili, cumin and garam masala, then simmer in a skillet with the butter for 5 minutes.
- Crisp the paneerToss the paneer with cornstarch, salt and chaat masala and fry in hot oil, turning, until golden on all sides, 5–6 minutes.
- Toss the pastaCook the spaghetti until al dente and toss into the sauce with a splash of pasta water.
- ServeTop with crispy paneer, a drizzle of pesto and parmesan.
Instant Pot method
The sauce and spaghetti cook together in the pot. Skip roasting and use a 28-oz can of crushed fire-roasted tomatoes for the smoky depth. Crisp the paneer in a skillet or air fryer while it cooks.
- Sauté the aromaticsFinely chop the onion and mince the garlic. Select Sauté (More/High), heat the olive oil and cook the onion until golden, 5–6 minutes, then the garlic for 1 minute and the salt, chili, cumin and garam masala for 30 seconds. Press Cancel.
- Deglaze and layerPour in 3 cups water and scrape the bottom completely clean. Break the spaghetti in half and lay it in a crisscross pattern, pressing it under the water. Pour the tomatoes over the top. Don’t stir.
- Pressure cookLock the lid, set the valve to Sealing and pressure cook on High for half the lowest time on the package, minus 1 minute (4 minutes for 10-minute spaghetti). Quick release in short bursts.
- FinishStir to separate the strands, stir in the butter and let it stand 2–3 minutes to thicken. Top with the crispy paneer, a drizzle of pesto and parmesan.
Notes
- Shortcut
- Use a 28-oz can of fire-roasted tomatoes instead of roasting.
- Panela instead of paneer
- Mexican queso panela is the closest supermarket swap: fresh and mild, and it softens without melting, so it holds its shape in curries and on skewers. It’s saltier and wetter than paneer, so pat it dry, cut the recipe’s salt by about a quarter and add it in the last few minutes. Safety: buy only panela labeled “made with pasteurized milk,” never unlabeled or door-to-door cheese. Fresh soft cheeses, even pasteurized ones, have been linked to Listeria outbreaks; if you are pregnant, 65 or older or have a weakened immune system, cook it until steaming hot or use paneer. This is general food-safety information, not medical advice.
Equipment
- Instant Pot (6 qt), for the Instant Pot method
- Sheet pan
- Blender
- Skillet