Ingredients
For Cooking Pasta
- 1.5 cups pasta (any variety)
- 4 cups water
- 1/4 teaspoon oil
- 1/4 teaspoon salt
For Masala Sauce and Vegetables
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 2 green chillies, slit
- 2 teaspoons ginger garlic paste or minced
- 1/2 cup finely chopped onions
- 1 cup finely chopped tomatoes
- 1 green bell pepper, chopped
- 2 carrots, peeled and chopped
- 1 red bell pepper, chopped
- 1 1/2 teaspoons garam masala powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 1/4 cup chopped cilantro leaves
- 2 teaspoons lemon juice
Instructions
- Cooking Pasta: Bring a large pot of water to a rolling boil. Add a few drops of oil and 1/4 teaspoon salt to the water and mix well. Add the measured pasta and stir occasionally while cooking. Once the pasta is cooked al dente, drain the excess water, reserving about 1/4 cup of the pasta cooking water. Keep the pasta covered until ready to use.
- Making Masala For Pasta: Heat 2 tablespoons oil in a pan over medium heat. Add cumin seeds and let them splutter. Add slit green chillies and minced ginger garlic paste, sautéing for about a minute until fragrant. Then add finely chopped onions and sauté for 2 minutes until translucent. Add chopped tomatoes and cook until they soften. For a smoother sauce, you may puree the tomatoes beforehand. Stir in turmeric powder, red chili powder, garam masala, ground coriander, and ground cumin. Mix well and sauté for 7-8 minutes until the tomatoes are cooked down and the oil starts separating from the masala on the sides.
- Cooking Vegetables: Add chopped green bell pepper, carrots, and red bell pepper to the masala mixture. Mix well and season with salt to taste. Cook for another 5-6 minutes until the vegetables soften but retain some bite.
- Combining Pasta and Masala: Once the vegetables are cooked, add the cooked pasta to the pan. Pour in 2-3 tablespoons of the reserved pasta water to help the sauce coat the pasta evenly. Toss everything well to combine all flavors.
- Final Touches and Serving: Add chopped cilantro leaves and lemon juice to the pasta. Adjust salt if needed and mix thoroughly. Serve the Indian style masala pasta hot for a delicious and spicy meal.
Notes
- For a smoother masala sauce, blanch and puree the tomatoes before adding.
- Adjust green chili quantity according to your spice preference.
- You can use any pasta variety such as penne, fusilli, or macaroni.
- The reserved pasta water helps to maintain moisture and improve sauce adhesion.
- This dish is best served fresh but can be stored refrigerated for up to 2 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian Fusion
- Diet: Vegetarian
