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1. Heat the oven to 450°F. Line a sheet pan. Cut the paneer into cubes, slice the red onion into wedges, and cut the red bell pepper and green bell pepper into bite-size pieces. Finely grate or mince the garlic.
14 oz paneer,
2 clove garlic,
1 piece red onion,
1 piece red bell pepper,
1 piece green bell pepper
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2. Whisk the plain Greek yogurt, lemon juice, olive oil, garam masala, ground cumin, ground coriander, turmeric, smoked paprika, garlic, salt, and black pepper until smooth. Reserve about one-third in a large bowl for the dressing.
1 cup plain Greek yogurt,
2 tbsp lemon juice,
3 tbsp olive oil,
2 tsp garam masala,
1 tsp ground cumin,
1 tsp ground coriander,
0.5 tsp turmeric,
1 tsp smoked paprika,
2 clove garlic,
1.5 tsp salt,
0.5 tsp black pepper
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3. Toss the paneer, red onion, red bell pepper, and green bell pepper with the remaining yogurt mixture until coated. Spread on the sheet pan in a single layer and roast for 18 to 22 minutes, turning once, until the vegetables are tender and the paneer is lightly charred at the edges. Let cool.
14 oz paneer,
1 cup plain Greek yogurt,
1 piece red onion,
1 piece red bell pepper,
1 piece green bell pepper
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4. Meanwhile, cook the pasta in well-salted boiling water until just tender according to the package directions. Drain, rinse briefly under cold water, and let cool.
1.5 tsp salt,
8 oz pasta
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5. Add the cooled pasta, cooled paneer, roasted red onion, roasted red bell pepper, roasted green bell pepper, and baby spinach to the large bowl with the reserved dressing. Toss well to coat, then chill for at least 20 minutes or serve at room temperature.
14 oz paneer,
1 cup plain Greek yogurt,
8 oz pasta,
1 piece red onion,
1 piece red bell pepper,
1 piece green bell pepper,
3 cup baby spinach
By james