2 cups pasta
2 tablespoon olive oil or butter (divided) (adjust to taste)
½ teaspoon cumin (or jeera)
3 cloves garlic chopped finely
1/3 teaspoon Salt as needed 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 or 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 or bell pepper – chopped
HOW TO MAKE THE RECIPE
Preparation for masala pasta
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.
N/B:Hope you enjoy this recipe. Bye!!
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