Beetroot pasta topped with scrambled paneer

Name: Beetroot pasta topped with scrambled paneer
Total time: 2400 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Beetroot; 6 garlic clove; 1 tblsp red chilli sauce; 2 tblsp Olive oil; Salt to taste; 1 Lemon juice; 200 gm Pasta; 100 gm Grated paneer; leaves Finely chopped fresh coriander

Dr Rajkumar Meena @raj2302

Dausa, Rajasthan, India

Beetroot pasta topped with scrambled paneer

Dr Rajkumar Meena @raj2302

Dausa, Rajasthan, India

Saved

Ingredients

40 min

2 servings

2Beetroot
6garlic clove
1 tblsp red chilli sauce
2 tblspOlive oil
Salt to taste
1Lemon juice
200 gmPasta
100 gmGrated paneer
leavesFinely chopped fresh coriander

Saved

Steps

40 min

1

Boil pasta in hot water till done. Add salt during cooking pasta. Set a side
2

Take a baking bowl add beet root, garlic clove. Olive oil, salt to taste. Bake 20 min on 160 degree. When boot root become cool down, make a puree, add salt to taste and lemon juice. Set a side
3

For topping mix panner with coriander leaves and finely chopped green chillies for additional heat with salt to taste.
4

Mix pasta with beet root puree, serve hot with panner on top