Spaghetti Paneer with Cream Sauce

Ingredients

• For the Spaghetti and Paneer
• Spaghetti 350g
• Paneer, cut into 2cm cubes 250g
• Olive oil 1 tbsp
• For the Cream Sauce
• Butter 25g
• Onion, finely chopped 1 medium
• Garlic, minced 2 cloves
• Tomato purée 1 tbsp
• Dried oregano 1 tsp
• Double cream 150ml
• Milk 100ml
• Parmesan cheese, grated 50g
• Salt and freshly ground black pepper to taste
• Fresh basil leaves, to garnish small handful

Method

1. Cook the spaghetti according to packet instructions in a large pan of boiling, salted water. Drain, reserving about 100ml of the pasta water.
2. While the spaghetti cooks, heat the olive oil in a large frying pan or wok over a medium-high heat. Add the cubed paneer and fry for 3-4 minutes until golden brown on all sides. Remove from the pan and set aside.
3. Add the butter to the same frying pan over a medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato purée and dried oregano, stirring well to combine with the onions.
5. Pour in the double cream and milk. Bring to a gentle simmer, stirring continuously, and let it thicken slightly for 3-4 minutes.
6. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season generously with salt and freshly ground black pepper.
7. Return the fried paneer cubes to the sauce, stirring gently to coat. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
8. Add the drained spaghetti to the pan with the sauce and paneer. Toss gently to coat everything evenly. Serve immediately, garnished with fresh basil leaves.