Masala pasta recipe | How to make pasta | Indian style pasta
Indian style masala pasta made with pasta, veggies, spices & herbs. This pasta recipe makes for a super quick dinner or brunch.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
- 2 cups pasta
- 2 tablespoon olive oil or butter (divided) (adjust to taste)
- ½ teaspoon cumin seeds (jeera)
- 3 cloves garlic chopped finely
- ⅓ teaspoon salt (+ ½ tsp for boiling pasta)
- ½ teaspoon red chili powder (adjust to taste)
- ½ teaspoon garam masala or pav bhaji masala or any other masala powder
- ½ teaspoon kasuri methi (coriander leaves)
- 2 tablespoon cream as needed (optional)
vegetables
- 1 large onion chopped finely
- ¾ to 1 cup tomatoes chopped mashed or pureed (do not use very sour tomatoes)
- 2 carrots chopped or as needed
- ¼ to ½ cup green peas
- ¼ cup capsicum (bell pepper) - chopped
How to make the recipe
Preparation
- In a large pot, bring 6 cups of water to a boil.
- When the water begins to boil rapidly, add half teaspoon salt and pasta.
- Cook till al dente on a medium to high flame.
- I suggest referring the instructions on the pack of pasta.
- While the pasta cooks, rinse and chop the veggies.
- Drain off the pasta to a colander when done and rinse in cold water.
- Set aside. Reserve 3 to 4 tablespoons of pasta cooked water.
How to make masala pasta
- Heat 1 tablespoon oil in a pan. When the oil turns hot, add cumin.
- When they begin to splutter, then add finely chopped garlic.
- Fry till it begins to smell good for a minute or two.
- Add onions and fry until they turn pink.
- Then add chopped veggies and fry for about 2 minutes.
- Next mash the tomatoes well and add it to the pan along with salt.
- Cook until the tomatoes turn soft and blend well with veggies. The raw smell of tomatoes should disappear.
- Add kasuri methi, red chili powder and masala powder.
- Stir well and fry for a minute. Switch off the stove. If using cream add now and stir.
- Add cooked pasta and 1 tablespoon oil. Toss well. Adjust salt as needed.
- Add coriander leaves. If the pasta looks dry, then pour 1 to 2 tablespoons pasta cooked water.
- Serve masala pasta hot.
NUTRITION (estimation only)
Serving: 3g | Calories: 309kcal | Carbohydrates: 46g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 482mg | Potassium: 493mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7620IU | Vitamin C: 35.6mg | Calcium: 53mg | Iron: 1.9mg