Masala Pasta Recipe (Indian Style Pasta)

• servings: 2 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1½ cups (120 grams, 4 oz) Penne Pasta (or any other of choice)

2 to 2½ tablespoon olive oil (or (1½ oil & 1 tbsp butter)

½ teaspoon cumin seeds (jeera)

2 to 3 cloves garlic (grated, minced or paste)

½ inch ginger (optional - peeled & grated, minced or paste)

½ to ¾ teaspoon salt (+ 1 tsp for boiling pasta)

½ teaspoon Kashmiri red chili powder (adjust to taste, use up to 1¼ tsp)

⅛ teaspoon turmeric (optional)

½ teaspoon garam masala (or pav bhaji masala/ meat masala/ kitchen king masala)

1 tablespoon kasuri methi (dried fenugreek leaves or 1 teaspoon Italian herbs)

1 to 1½ tablespoon tomato ketchup (optional or 2 tbsps passata or 1 teaspoon paste)

2 to 3 tablespoon cream (or ¼ cup grated cheese (optional)

1 to 2 tablespoons coriander leaves (fine chopped)

½ cup onions (1 medium onion chopped finely)

1¼ cup (120 grams) tomatoes (chopped or pureed ) do not use sour tomatoes)

½ cup carrots (chopped (1 medium, optional)

¼ cup green peas (frozen or boiled, optional)

¼ cup capsicum (bell pepper, chopped, optional)

2 to 4 tablespoons sweet corn kernels (or 3 baby corn sliced or chopped (optional)

Directions

Preparation

In a large pot, bring 6 cups water to a rolling boil. Add one teaspoon salt, a few drops of oil (optional) and pasta.

Cook till al dente on a medium flame. I suggest referring the instructions on the pack of pasta for the correct timings. It takes 8 to 9 mins to cook penne.

While the pasta cooks, rinse and chop the veggies.

When the pasta is cooked to al dente, reserve ¾ cup pasta cooked water in a cup and drain the pasta off to a colander. Optionally if you want you may rinse them under running water.

How to make Masala Pasta

Heat oil & butter (optional) in a pan. When the oil turns hot, add cumin seeds & let them splutter.

Stir in the garlic and ginger & saute for a minute.

Add onions and sauté them on a medium high heat until they turn golden.

Add chopped veggies and fry for about 2 to 3 minutes. Stir in the ground spices & salt.

Time to add the tomatoes & the ketchup/ passata (optional). Mix well and cook on a medium heat until the tomatoes cook down and the raw flavor of tomatoes is gone. You will also see oil begins to separate from the masala & the veggies are cooked through. Else cover & cook on a low heat.

Pour ¼ to ½ cup pasta cooked water or plain water. Mix well & cook for a few minutes, until the sauce turns thick & saucy. (Do not over cook)

Stir in kasuri methi & cooked pasta. Taste test & adjust salt. Cover and cook on a medium heat for 2 to 3 mins, until the pasta turns hot & steaming.

If you want you may stir in heavy cream or grated cheese.

Garnish masala pasta with coriander leaves. Serve hot.

Nutrition

• Serving Size: 3 g
• Calories: 309 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Sodium: 482 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 8 g