Thai Indian Fusion Pasta Paneer Pasta

• tenne (200g)
• trozen Paneer (100g)
• tomato (6 small tomatoes)
• tarlic Cloves (2 cloves)
• thilies (2 pieces)
• tumin seeds (one tablespoon)
• tinch of salt and pepper
• tugar (1 teaspoon)
• tarmesan Cheese (2 Tablespoons)
• tegetable Oil (2 tablespoons)
• temon Grass (1 piece)
• time leaves (1 piece)

1. 1.tince the two garlic cloves
2. 2.tince the 6 tomatoes ( make sure you take out the seeds)
3. 3.ticrowave the paneer so it changes it state from frozen to soft
4. 4.toil the penne for precisely 18 minutes ( decide depending on how soft the penne gets)
5. 5.tait until the penne is soft.
6. 6.take out the water from the penne
7. 7.tash the penne with water
8. 8.train the penne.
9. 9.tut cumin seeds into Pestle and mortar and grind until powder

tomato, garlic, chilies, cumin, salt, sugar, parmesan cheese, vegetable oil, lemon grass

Taken from www.epicurious.com/recipes/member/views/thai-indian-fusion-pasta-paneer-pasta-50182888 (may not work)