Name: Macaroni and Paneer
Yield: Serves 8
Cuisine: India
Ingredients: 8 ounces Malai paneer, crumbled or shredded (see Tip); ¼ teaspoon ground turmeric; ¼ cup Freshly grated Parmigiano-Reggiano cheese; 1 cup finely chopped scallions (green tops and white bulbs); 1 large tomato, cored and finely chopped; 8 ounces fresh spinach leaves, well rinsed and finely chopped; 1½ teaspoons coarse kosher or sea salt; 1 teaspoon ground Kashmiri chiles; or ¼ teaspoon cayenne (ground red pepper) mixed with ¾ teaspoon sweet paprika; 1 teaspoon Punjabi garam masala; 1 tablespoon finely chopped fresh ginger; 1 teaspoon black or yellow mustard seeds; 2 tablespoons canola oil; 2 cups elbow macaroni

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Macaroni and cheese, much loved by both children and adults in the United States, is revered for its comforting qualities, its cheesy silkiness a perfect match for satiny-textured macaroni. So when my sister Mathangi, in Mumbai, quipped, “Your nephew loves macaroni and cheese the way I make it, and he asks for it all the time,” I was instantly intrigued. Of course her version was Indianized, the homemade creamy paneer a sit-in for cheddar and mozzarella, fortified wi