Tandoori Paneer Ravioli

These tandoor paneer ravioli are one of my favorite recipes I’ve ever created!  The fusion dish is perfect for Diwali! It blends the delicious tandoori spiced paneer filling in pasta dough and I pair it with a masala tomato based sauce. 

To make the tie die pasta, I made 3 different naturally colored doughs: spinach, turmeric, and tandoori powder.  The spinach dough recipe is below. To make the other colors use about 1 teaspoon of the powder with another 2 ounces of water instead of the spinach. If dough is too loose add more semolina flour 1 teaspoon at a time.

The masala sauce is very simple to make and comes together with 4 ingredients in less than 5 minutes. While this recipe may seem complicated with a lot of steps, it definitely worth the time and effort!

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Tandoori Masala Ravioli

Course Main Course

Cuisine Indian, Italian

Ingredients

Tandoori Paneer Filling

• 2 tbsp avocado oil
• 1/2 onion diced
• 8 garlic coves minced
• 4 jalapeños diced
• 1 tbsp tandoori masala
• 8 oz paneer crumbled
• handful cilantro minced

Spinach Dough

• 4 oz spinach
• 1/4 cup water
• 1 tbsp salt
• 1 cup semolina flour
• 1/2 cup all purpose flour

Creamy Masala Sauce

• 15 oz tomato sauce
• 1 tbsp kitchen king masala
• 1 tsp salt
• 1/4 cup heavy cream

Instructions

Tandoori Paneer Filling

• Heat oil in a nonstick pan over medium heat.
• Saute the onions, garlic, and jalapenos for about 5-8 minutes, or until slightly soft.
• Mix in the tandoori powder and let it cook for a few minutes.
• Mix in the crumbled paneer and cook for a few minutes.
• Remove from heat, and mix cilantro.

Spinach Dough

• Cook the spinach in water over medium heat until wilted.
• Puree spinach with an immersion blender until smooth. Let it cool to room temperature.
• Combine spinach puree, olive oil, salt, semolina flour, and all purpose flour in a stand mixer with the dough hook until the dough is moderately stiff.
• Keep dough covered until ready to use.
• Roll the dough into a rectangle to get the top and bottom of the ravioli.
• Place a sheet of dough over the ravioli maker and place about 1 tbsp of the filling.
• Cover with the other sheet of the dough and cut out the ravioli.
• Boil in water for about 5 minutes until al dente.
• Enjoy with the creamy masala sauce!

Creamy Masala Sauce

• Heat up tomato sauce over medium heat in a pot.
• Sprinkle masala and salt and cook for a few minutes.
• Mix in heavy cream and simmer for a few minutes.
• Garnish ravioli with chopped cilantro!

If you make these Tandoori Paneer Ravioli, be sure to tag me on Instagram @chandskitchen or Facebook Chand’s Kitchen 🙂 I would love to see your creations!