Indian-Style Macaroni and Paneer Cheese with Spinach

One of the most interesting chapters of my highly treasured copy of Raghavan Iyer's 660 Curries is the section entitled "contemporary curries." As if his more traditional Indian recipes weren't tempting enough, the fusion-style offerings are a must try for cooks looking to spice up Western dishes. A perfect example is this spicy version of macaroni and cheese. There are infinite ways to prepare mac and cheese, but I think this must be the first time I've come across an Indian-style preparation. I honestly cannot recommend this creamy combination of pasta, paneer and spinach highly enough. Paneer lovers like myself will certainly want to give this a try.


This is stove top version, making it a good choice for hot summer days when you really don't want to turn on the oven but can't resist serving up an old classic with a special twist. You could also try this recipe with goat cheese or feta instead of paneer with stellar results.

This is my contribution to Presto Pasta Night, a popular weekly event started by Ruth and hosted this time around by Katerina of Daily Unadventures in Cooking.

Indian-Style Macaroni and Paneer Cheese with Spinach

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on June 25, 2009 A delicious "grown-up" Indian-style version of the comfort food classic, macaroni and cheese, with gentle spicing, wilted spinach, and tender pieces of soft creamy paneer cheese — this is a new classic! Print this recipe Ingredients: 2 1/2 cups dried macaroni 2 tablespoons oil or butter 1 teaspoon black mustard seeds 1-inch piece fresh ginger, minced 10 oz fresh spinach, chopped 1 large tomato, finely chopped 2 teaspoons sea salt 2 fresh red or green chilies, seeded and chopped 1/2 teaspoon cayenne 1 teaspoon paprika 1/2 teaspoon turmeric 1 teaspoon garam masala 14 oz (400 g) paneer cheese, crumbled or mashed 6 scallions, green and white parts, sliced 1/2 cup fresh grated Parmesan cheese Instructions: Bring a large pan of water to a boil. Add the macaroni and cook according to the instructions until al dente. Drain, reserving 2 cups of the pasta cooking water. Run cold water over the macaroni, and set aside. Heat the butter or oil in a large saucepan over medium heat. Add the mustard seeds and stir and fry until they turn grey and begin to pop. Add the ginger to the pan and stir and fry for a minute or two. Now add handfuls of the chopped spinach to the pan, stirring and frying until it starts to wilt. Continue adding handfuls to the pan, cooking and stirring, until all of the spinach is wilted. Stir in the tomato, chilies, cayenne, turmeric, paprika, garam masala and salt. Cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Add the reserved pasta cooking water to the pan and bring to a boil. Add the cooked macaroni and paneer. Simmer over medium-low heat, stirring occasionally, for 5 minutes. Stir in the scallions and Parmesan, and continue to simmer for another minute. Remove from heat and serve hot. Makes 6 -8 servings

More pasta recipes from Lisa's Kitchen:
Vegetarian Mushroom Bourguignon
Penne with Indian-Style Tomato Sauce and Mushrooms
Pasta and Feta Cheese Casserole