Desi Masala Pasta Recipe (Indian Style)
User Reviews
5
Desi Masala Pasta Recipe (Indian Style)
Description
The recipe begins by boiling pasta in salted water with a bit of oil until al dente, then draining and setting it aside. The masala sauce is prepared by heating butter and oil, sautéing finely chopped onions until translucent, and adding ginger-garlic paste to remove raw aromas. Chopped vegetables such as carrots, green peas, and beans are added and cooked briefly.
Pureed tomatoes are incorporated along with salt and Kashmiri chili powder to simmer and thicken the mixture. Green chilies and pasta masala or garam masala powder are stirred in to deepen the flavor profile. A small amount of water and tomato ketchup are added for consistency and tanginess. Finally, the cooked pasta is mixed into the sauce with optional Italian herb seasoning and garnished with spring onion greens.
This dish blends Italian pasta with Indian spices, creating a comforting and flavorful meal that highlights local spices and vegetables. The masala coating ensures every bite is richly flavored while maintaining pasta’s familiar texture.
Using store-bought pasta masala powder simplifies making this dish but substituting garam masala is possible without losing the distinctive spicy profile.
Ingredients
For Boiling Pasta
- 1 cup spiral pasta or any pasta
- 4 cups water or as required
- 1 teaspoon salt or as required
- 1 teaspoon neutral cooking oil generic cooking oil
For Making Masala Pasta
- 1 tablespoon butter
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 onion finely chopped, medium-sized
- 1 teaspoon ginger-garlic paste
- 3 tablespoon carrot chopped
- 3 tablespoon green peas
- 2 tablespoon beans chopped
- 3 tomato blended into a puree, medium-sized ripe
- salt as required
- 1 teaspoon kashmiri chili powder non-spicy
- 1 teaspoon green chili chopped
- 1 teaspoon pasta masala powder or garam masala powder
- 3 tablespoon water
- 1 tablespoon tomato ketchup
- ⅓ teaspoon Italian mixed herb seasoning optional, or dried oregano
- 1 tablespoon spring onion greens finely chopped (for garnishing)
Instructions
To boil the Pasta
- Heat sufficient water adding salt and oil. Once the water comes to a boil, add pasta and cook until al Dante ( cooked but has a bite). I would suggest to check out the instruction written over the pasta packet.
- Once done drain the extra water and transfer the pasta to another bowl and set aside.
To make the Masala Pasta
- Heat butter and oil together in a pan. Add the finely chopped onions.
- Saute till the onions become translucent.
- Then add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away.
- Then add chopped vegetables and saute for 1-2 minutes.
- Add the tomato paste, followed by salt and Kashmiri chili powder. Stir to mix. Cover and let it simmer for a few minutes until the tomato paste starts to thicken. Check-in between.
- Then add all the chopped green chili and readymade pasta masala powder/garam masala powder. Mix well.
- Add 3 tablespoon water. Stir for a few seconds.
- Add tomato ketchup. Mix well.
- Add the pasta along with dried Italian mixed herb seasoning or dried oregano (if adding). Toss them carefully and turn off the flame.
- Indian masala pasta is ready to serve. Serve hot garnished with chopped spring onion greens. If you like you can even add some grated cheddar or parmesan cheese as well.
Notes
- A ready-made pasta masala powder is used for authentic Indian flavors, but garam masala can be substituted if unavailable.
- Cooking pasta al dente is recommended for best texture before mixing with the masala sauce.
- The dish incorporates common Indian spices and vegetables, blending Italian and Indian culinary elements.
User Reviews
Overall Rating
5
You'll Also Love
