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Indian Mac and Cheese

Indian-Spiced Mac & Cheese

Rebecca Coleman
Mac and Cheese, but with an Indian twist! Uses Indian spices and paneer, an Indian fresh cheese.
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Indian, Italian
Servings 4

Ingredients
  

  • 1 " thumb of fresh ginger peeled
  • 1 bird's eye or Thai red chili
  • 3 cloves garlic
  • 2 tsp salt divided
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 smallish onion or 1/2 a large one diced
  • 1/2 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1 1/2 tsp garam masala
  • 2 cans coconut milk
  • 2 tbsp tomato paste
  • 450 g macaroni
  • 1 package paneer cut into 1" squares
  • 1 400 g package frozen spinach thawed and squeezed out
  • garnishes: chopped fresh tomato and chopped fresh cilantro

Instructions
 

  • Begin by creating the spice blend. In a small frying pan over medium-low heat, toast the cumin and coriander seeds. Be careful to watch them so they do not burn.
  • Meanwhile, rough chop the garlic, ginger and chili together. Place the garlic, ginger, chili, cumin, coriander and 1 tsp of salt into a spice grinder and blend until a fine paste.
  • Bring a medium pot full of well-salted water to a boil and then add the macaroni. Stir well and allow to cook until almost done, about 7 minutes. Drain.
  • In a large pot on the stove over medium heat, drizzle some oil or a combo of oil and butter. If you want to be super authentic, you should use a couple tablespoons of ghee. When the oil is warm, add the onion, stir well, and allow to saute until they begin to get soft, about 5 minutes. Now add the spice mixture and stir it well to combine. Allow to cook out for another 5 minutes or so. Now you can add the other dry spices by sprinkling them overtop and then mix them in well. Finally, add the tomato paste and stir well. Allow to cook down for another minute or two.
  • Open the cans of coconut milk and add them to the pot. Stir everything well and allow to cook and meld together for a few minutes, then add in the pasta. Toss everything well together.
  • Now add in the paneer and the spinach, and stir well. The Paneer won't melt, it will remain in chunks. Taste and for seasoning and adjust. You can add extra salt and pepper if needed. The final texture of the dish should still be a bit runny and saucy. The starch in the pasta will suck up extra moisture and thicken the sauce.
  • Spoon into bowls and garnish with fresh cilantro and chopped tomato.
Keyword vegetarian