Masala Pasta Recipe | Indian Style Pasta

Masala Pasta Recipe is a simple, delicious, and easy-to-make Indian style pasta dish where cooked pasta is tossed in a spicy sauce.

Recipe Source Link:https://www.mygingergarlickitchen.com/masala-pasta/

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RECIPE INGREDIENTS

» For Boiling Pasta

• 8 oz or 2 cups pasta, I used penne
• 1/2 teaspoon salt
• 5 cups hot boiling water
• 1 teaspoon olive oil

» For Masala Pasta

• 1.5 tablespoons Oil
• 1.5 tablespoons butter
• 1 teaspoon cumin seeds (jeera)
• 2 medium-sized onions, chopped
• 2 small-sized green chilies, chopped
• 3/4 cup tomato puree or chopped tomatoes
• 1 teaspoon jeera (cumin) powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon coriander (dhaniya) powder
• 1/2 teaspoon turmeric (haldi) powder
• 3/4 teaspoon garam masala powder
• Salt to taste
• 1/2 cup carrots, chopped
• 1/2 cup corn kernels, boiled
• 1/2 large sized bell pepper (capsicum), diced
• 2 tablespoons tomato ketchup
• 1 tablespoon Kasuri methi
• 1/2 cup grated cheese (I used cheddar)
• 2-3 tablespoons chopped cilantro (coriander leaves)
• 1/2 cup water, or as needed

RECIPE INSTRUCTIONS

» Boiling Pasta:

1. Add hot 5 cups of water to a pan and 1 teaspoon salt to it. Let it come to a boil. Once water is boiling, add pasta to the boiling salted water and stir it well.
2. Cook pasta until al dente or cook it according to the package instructions. Keep stirring occasionally. Take a bite or cut pasta from the center. If the center of the pasta is soft yet remains slightly firm to cut or bite then it is ready.
3. Drain the pasta, reserving 1/2 cup of pasta cooking water. Keep this water aside, to use it later in the pasta. Now drizzle the drained cooked pasta with 1 teaspoon of olive oil. Toss well and keep it aside. Coating boiled pasta with oil prevents them from sticking to each other. Keep the pasta aside.

» Making Masala Pasta:

1. Heat a wide pan over medium heat. Once hot, add 1.5 tablespoons of butter and 1.5 tablespoons of oil to the pan. Now, add cumin seeds, minced ginger-garlic (or ginger-garlic paste), and let them saute for about 30-40 seconds.
2. Next, add chopped onions and stir well. Saute for 2-3 minutes or until the onions turn translucent, keep stirring occasionally. After that, add chopped green chilies and stir well. Saute for 1 minute.
3. Now, add tomato puree and mix everything well to combine. Further cook for 3-4 minutes or until tomato puree is cooked and the raw smell of tomato puree is gone.
4. Then add cumin powder, Kashmiri red chili powder, coriander powder, turmeric powder, and garam masala powder. Mix everything well to combine, and cook for 2 more minutes.
5. Next, add Kasuri methi and stir well. Cook for 1 minute over medium heat. Add boiled kernels, chopped carrots, and diced bell peppers.
6. Mix everything well and cook for another 2 minutes. Then, add 1/2 cup (or as needed) water and mix well. Let it come to a boil and then turn the heat to low. After that, cover the pan with the lid and cook for 3-4 minutes.
7. Uncover the pan and stir the mixture. Add tomato ketchup and mix again. After that, add grated cheese and mix again, keep cooking until cheese melts completely.
8. Once the cheese is melted, add boiled pasta and toss everything well. Cook for 2-3 minutes, at this point you can add about 1/4 to 1/2 cup of cooked pasta water. Cook further until the pasta is coated well in a thick sauce.
9. Turn off the heat and sprinkle masala pasta with chopped cilantro and toss gently. Delicious masala pasta is ready, serve hot with some garlic bread.

RECIPE NOTES

1. Always add the pasta to the boiling salted water. Also, make sure to stir the pasta after dropping it in the water. This ensures even cooking.
2. I have used white penne pasta, but you can also use brown or whole grain pasta to make it healthier.
3. If you don?t have Kashmiri red chili powder, then you can swap it with regular chili powder. You can also use cayenne pepper.
4. I used store-bought tomato puree, but you can also freshly chopped ripe tomatoes. Canned tomatoes can also be used here.