Pastay Di Sabji

Pastay Di Sabji
Pastay Di Sabji
Pastay Di Sabji
Pastay Di Sabji

If there is a true Italian in you, I would suggest you stop reading this  post any further. Yes, it is Pastay out here and not Pasta. Pastay Di Sabji is Pasta for those who love their veggies and their Paneer, and their Chinese and of course Pasta.

Why Pastay Di Sabji? If authentic food has its place, so has fusion. Fusion cuisine has come out on its own and to some it can be better than authentic at times. Pastay Di Sabji brings together the flavour of two schools of cooking, while giving space to each.

Ingredients I used:

  • 300 grams Penne
  • 1 large Red Bell Pepper
  • 1 large Yellow Bell Pepper
  • 1 large Green Bell Pepper
  • 1 small Cabbage
  • 100 grams Paneer/ Cottage Cheese
  • 100 grams Spring Onion
  • 100 grams Carrot
  • 100 grams French Beans
  • Olive oil
  • Butter
  • 10 Garlic cloves
  • Ginger
  • Oregano
  • Rosemary
  • Kasuri Methi
  • Parsley Flakes
  • Tomato Puree
  • Fresh Dhania/ Coriander
  • Green Chillies
  • Salt
  • Black Pepper

Pastay Di Sabji

    • Made a quick tomato soup using tomato puree, a little bit of olive oil, few cloves of garlic, a small root of ginger, salt, pepper and green chillies. As this soup is only for cooking Penne, I kept it a bit more on the spicy side.
    • Cooked Penne in this soup, didn’t go exactly as instructed in Penne packet, pulled it out before they were totally done, as they have to undergo Indian cooking.Tasted Penne to ensure that they have got the flavour and checked the colour of Penne, it was faded red, exactly the way I wished.
    • Now comes the wok.
    • Added olive oil and prepared ginger crisps. I used  1 1/2 inch or longer ginger flakes. Kept aside.
    • Cut Paneer into 1 inch by 1/2 inch pieces, fried it in the wok till golden brown, sprinkled salt, black pepper, kasuri methi, tossed lightly. Kept aside.
    • All veggies were chopped in slightly wide strips. French beans were chopped at an angle.
    •  Preparing the veggies – Oil went first, and all rest in this order, each veggie was tossed before the next was added.  Ginger, garlic flakes, carrot, French beans, spring onion, bell peppers, cabbage. They were all mixed well and tossed in two tablespoons of butter.
    • Added salt, pepper, green chilli flakes. Added pasta, tossed it with rosemary, parsley flakes and oregano. Added prepared cottage cheese strips. Tossed it again. Turned off the heat, added lemon juice, quick toss.

Plated it with ginger flakes and fresh chopped dhania (coriander) leaves.