Pasta Peneer Soup

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.

Cuisine

Indian

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 3-4 servings, basil, bouillon paste, cilantro, contributed, cook 15 min, easy, garam masala, garlic, ghee/butter/oil, green chilies, indian, main course, onion, paneer cubes, pasta, prep 10 min, pressure cook, salt, sauté, tomato, vegetarian, water or broth

Prep Time

10 min

Cook Time

15 min

Servings

3-4 servings

Ingredients

1 tbsp ghee/butter/oil
4-5 cloves garlic
1/2 onion
2 green chilies
1 big tomato
1 tbsp bouillon paste
1 tsp garam masala
salt
1/2 cup pasta
1 cup paneer cubes
water or broth
cilantro
basil

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.

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.