Indian Masala Pasta

Indian Masala Pasta is mouthwatering fusion recipe with a spicy twist brings together the best of two culinary worlds: the simplicity of pasta with the bold, fragrant flavors of Indian spices. With a rich tomato-based sauce, fried greens, and a fragrant herbs and spices, this dish is a symphony of flavor and texture. Whether you’re looking to spice up your weeknight dinners or provoke visitors with something specific, Indian Masala Pasta is a assured hit. Get equipped to get pleasure from a delightful burst of flavors in each chew.

Indian Masala Pasta

Ingredients

For the Pasta:

• Pasta (penne, fusilli, or your preference): 2 cups
• Water: 6 cups (for boiling)
• Salt: 1 teaspoon
• Oil: 1 teaspoon (to save you sticking)

For the Masala Sauce:

• Olive oil or vegetable oil: 2 tbs
• Cumin seeds: 1 tsp
• Garlic: 4 cloves, finely chopped
•  Ginger: half inch piece, grated
• Onions: 1 big, finely chopped
• Tomatoes: 2 medium, combined into a puree
• Green chili: 1, slit lengthwise 
• Capsicum (bell peppers): 1/2 cup, diced
• Carrots: half of cup, diced
• Green peas: 1/four cup (clean or frozen)
• Sweet corn: 1/four cup
• Turmeric powder: 1/4 tsp
• Red chili powder: half tsp
• Coriander powder: 1 tsp
• Garam masala powder: half tsp
• Kasuri methi (dried fenugreek leaves): 1 tbs
• Tomato ketchup: 1 tbs
• Heavy cream or clean cream: 2 tablespoons (elective)
• Salt: to flavor
• Fresh coriander leaves: for garnish

 Instructions

1. Cook the Pasta: Boil 6 cups of water and add the pasta and cook it till it’s al dente (cooked but to the chew). This typically takes approximately7 minutes, however, observe the instructions at the pasta bundle for precise timing. Once cooked, drain the pasta and rinse with cold water. Set apart half of cup of pasta water.
2.  Prepare the Masala Sauce: Heat 2 tablespoons of oil in a big pan over medium warmness. Add cumin seeds and allow them to sizzle for some seconds. Add chopped garlic and ginger. Sauté until fragrant. Add chopped onions and prepare dinner until golden brown. Stir within the tomato puree and cook dinner till the oil starts off evolved to split (around 5 minutes) Add the green chili, turmeric powder, chili powder, coriander powder, and garam masala. Mix nicely.
3.  Add the Vegetables: Add diced carrots, capsicum, peas, and corn to the pan. Cook the greens for about five minutes. Crush the Kasuri Methi among your hands and sprinkle it to the sauce for a rich, earthy flavor.
4.  Combine the Pasta: Add the cooked pasta to the pan, in conjunction with the reserved pasta water. Stir gently to coat the pasta lightly with the masala sauce.
5.  Finish and Garnish: Add tomato ketchup and cream (if using) for a slight tangy and creamy texture. Mix nicely. Taste and modify salt or spice as needed. Garnish with freshly chopped coriander.
6. Serve: Serve the masala pasta warm, either as a short dinner or a lovable snack.

This Indian Masala Pasta is a fusion dish that mixes the comfort of Italian pasta with the ambitious flavors of Indian spices. It’s a crowdpleaser and a flexible dish.