How to make masala pasta
How to make Masala Pasta Recipe
1. Heat 4 cups water along with ½ teaspoon salt till it comes to a boil.
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2. When the water comes to a boil, add 100 grams penne pasta.
3. Cook the pasta without any lid on medium to high heat.
4. Cook till the pasta becomes al dente. You can also cook it more, if you want.
5. Strain the pasta.
6. Add in a bowl and or keep in the strainer or colander. Cover and keep aside.
Make Masala
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7. While the pasta is cooking, you can prepare the masala base. First, finely chop spring onions, 2 medium to large tomatoes, capsicum and carrot.
You can also use onions instead of spring onions. Make sure to cut the carrots finely. Otherwise, they may take a long time to cook. You can also choose to grate the carrots.
8. Then, heat 2 tablespoons oil in a pan. Add ⅓ cup finely chopped spring onions or onions. Sauté till the onions become translucent.
9. Then, add ½ teaspoon ginger-garlic paste.
10. Sauté till the raw aroma of ginger-garlic goes away.
11. Then, add 1 cup tightly packed finely chopped
12. Stir and sauté on low to medium heat till the tomatoes become pulpy and soften.
13. Then, add the ground spices mentioned below:
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- ¼ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- ¼ teaspoon black pepper powder
- ¼ to ½ teaspoon Kashmiri red chili powder
- ½ teaspoon coriander powder.
19. Cover the pan with its lid. On low to medium heat, simmer till the veggies are cooked. If the water dries up, you can add more water.
Instead of cooking veggies, you can also use veggies that have been steamed or boiled before.
Make Masala Pasta
21. Then, add the cooked penne pasta to the masala gravy.
22. Mix thoroughly.
23. Next, add 2 tablespoons chopped coriander leaves and 2 tablespoons chopped spring onions greens (optional).
24. Then, add ¼ teaspoon garam masala powder.
- For Cooking Pasta
- 1.1 cup penne pasta (heaped) – 100 grams
- 2. 4 cups water
- 3. ½ teaspoon salt or add as required
- For Masala Base
- 4. ⅓ cup finely chopped spring onions or onions
- 5. ½ teaspoon ginger garlic paste
- 6. 1 cup finely chopped tomatoes (tightly packed) or 2 medium to large tomatoes, finely chopped
- 7. ¼ teaspoon turmeric powder
- 8. ¼ teaspoon cumin powder
- 9. ¼ teaspoon black pepper powder
- 10. ¼ to ½ teaspoon kashmiri red chili powder
- 11. ½ teaspoon coriander powder
- 12. ⅓ cup finely chopped carrots or ⅓ cup grated carrots
- 13. ¼ cup green peas – fresh or frozen
- 14. ¼ cup finely chopped capsicum or bell pepper
- 15. ½ cup water or add as required
- 16. 2 tablespoons chopped coriander leaves
- 17. 2 tablespoons chopped spring onions greens – optional
- 18. ¼ teaspoon Garam masala
- 19. salt as required
- 20. 2 to 3 tablespoons grated cheddar cheese or vegetarian parmesan cheese, optional – for garnish.
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Nice dish
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