Pasta Peneer Soup

By: Subhadra Burugula

Pasta Peneer Soup
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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 icon Prep Time
10 min
cook icon Cook Time
15 min

serving icon 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.
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