Desi Masala Pasta
Indian-Italian fusion comfort food. Pasta tossed in a spiced onion-tomato masala with veggies. Quick 30-minute weeknight dinner or kids’ lunchbox staple.
Ingredients
Pasta
- Penne or macaroni - 2 cups (250g)
- Water - 2 litres
- Salt - 1 tbsp (for boiling)
Masala Sauce
- Oil - 1.5 tbsp
- Butter - 1 tbsp
- Cumin seeds - 1/2 tsp
- Garlic - 4-5 cloves, finely chopped
- Ginger - 1/2 inch, grated
- Onion - 1 medium, finely chopped
- Green chillies - 1-2, chopped (optional)
- Tomatoes - 2 medium, pureed (or 1 cup tomato puree)
- Red chilli powder - 1/2 to 1 tsp
- Turmeric - 1/4 tsp
- Coriander powder - 1/2 tsp
- Garam masala - 1/2 tsp
- Kasuri methi (dried fenugreek leaves) - 1 tbsp
- Tomato ketchup - 2 tbsp
- Salt - to taste
Veggies
- Capsicum (bell pepper) - 1/4 cup, diced
- Carrot - 1/4 cup, finely diced
- Green peas - 1/4 cup
- Sweet corn - 2 tbsp (optional)
Finishing
- Fresh coriander - 2 tbsp, chopped
- Lemon juice - 1 tsp
- Cheese - grated, to taste (optional)
- Cream - 2 tbsp (optional)
Steps
- Boil 2 litres water with 1 tbsp salt. Add pasta, cook al dente (7-9 min per package). Reserve 1/2 cup pasta water before draining
- Heat oil and butter in a wide pan/kadhai. Add cumin seeds, let them splutter
- Add garlic, ginger, green chillies. Saute 1 minute until fragrant
- Add onions, cook until translucent and lightly golden
- Add red chilli powder, turmeric, coriander powder. Stir on low flame for 30 seconds to bloom spices in oil
- Add tomato puree and ketchup. Cook on medium heat until oil separates and raw tomato smell disappears (5-6 min)
- Add veggies (capsicum, carrot, peas, corn). Saute 2-3 minutes - veggies should retain some bite
- Add pasta water to loosen sauce to desired consistency. Add garam masala and kasuri methi (crush between palms). Mix well
- Add cooked pasta, toss well to coat. Stir-fry 2 minutes on medium heat
- Finish with lemon juice, coriander leaves, and cheese/cream if using. Serve hot