Masala Pasta Recipe (Indian Style Pasta)

Indian style masala pasta made with penne pasta, mixed veggies, spices & herbs. This pasta recipe makes for a super quick dinner or brunch.

Prep Time15

Cook Time15

Total Time30

Servings: to 3

Author: Swasthi

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)

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.

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.