Hello there, pasta loving people.
You are in for a treat today.
Yes, today’s recipe is a pasta recipe.
What do you like in a pasta recipe?
(a) flavorful but not spicy
(b) spices – easily available
(c) quick and easy
(d) all of the above
I will definitely go for option (d), just like you.
How does a bowl of hot, flavorful pasta sound to you?
It sounds yum to me!
It sounds comforting to me!
It sounds will-make-it-again to me!
Just the thought of this Indian style pasta makes my mouth water. As with most of the pasta recipes, there are only a few ingredients (Ahem!), but the spices used in this are not the usual flavors or spices that you would associate with pasta – I have used the big bold Indian spices to make the sauce for this desi style pasta recipe.
It is the fusion of pasta and Indian spices.
Let me tell you this again – this pasta is all about flavor – exotic Indian flavor, which you can recreate at home. The spices are all Indian or are extensively used in Indian cooking.
If you do not regularly cook Indian food at home, buying Indian spices just for this one recipe might put you off. I understand. I know the feeling when I have to buy that one particular spice, just for one recipe, and not know what to do with the rest. So, I won’t send you on a chase to find elusive Indian spices, but these are spices you can also use in many other recipes easily. Sounds good?
The spices you use in this recipe are easy to find (at least in the US, and of course, in India; that is a given), in your local grocery store, except for the Garam Masala. Garam Masala, does add an extra oomph to the dish, a nice aroma, a nice flavor, an ultimate Indian touch! Order it online or visit your local Indian Grocery store to get that spice blend.
I find pasta to be comforting especially on a chilly winter evening. This Indian Masala pasta fits the bill perfectly. It will definitely warm your soul and is a good illustration of blend-of-spices if you want to venture into Indian cooking. And for those who are already experts at Indian cooking, this recipe will be a breeze.
So, gather up your ingredients and wear you winter cozy slippers, and get cooking. And it does not take long to prepare – I have broken down the recipe so that you can get the sauce (almost) ready by the time the pasta is cooked.
There is an article on the theKitchn about what to buy at Costco and I was fascinated by the dried pasta (brand Garofalo) the article recommended. So on my next visit to Costco, I did not forget to pick one bundle. I found the Gemelli pasta in that bundle and I have been making this pasta recipe with Indian spices using Gemelli again and again and again. I have made it with different types of pasta, but Gemelli has become my favorite followed by Fusilli and then Penne.
So, from a nutritional point of view – this dish has carbs and vegetables.
But there is something missing isn’t?
Do you feel that?
I know what you are thinking, protein! I knew you would point it out! I got you covered.
So, here is what I do – I serve a fried egg or an over easy egg with Masala Pasta. (And I serve some (more!) steamed veggies on the side. You know me, I love vegetables).
A complete meal and that too ready in (less than) 20 minutes!
Here is a quick pictorial for you to Learn how to blanch tomatoes. It is easy, I promise.
All my Vegetarian and Vegan friends, skip the egg and use a protein of your choice.
Enjoy this pasta that is loaded with vegetables and exotic Indian flavors. A perfect quick meal with bold flavors and gets ready in minutes.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1.5 cup Pasta
- 1 (150 grams) medium sized tomato ( I used Roma Tomato)
- 1 (150 grams) medium sized onion
- 1/4 cup corn (fresh or frozen )
- 1/4 cup green peas (fresh or frozen)
- 1/2 red/green bell pepper (capsicum)
- 1 small carrot
- 1 tablespoon oil
- 1 teaspoon ginger garlic paste
- 1 teaspoon paprika/Indian Red Chilli Powder (adjust to taste)
- 1/2 teaspoon cayenne (optional; adjust to taste)
- 1/2 teaspoon ground coriander/coriander powder
- 1/2 teaspoon ground cumin/cumin powder
- 1/4 teaspoon ground turmeric/Haldi/turmeric powder
- 5-8 curry leaves (optional)
- Salt to taste
- 2 generous pinch Garam masala (optional)
- 1-2 tablespoon chopped cilantro
- Fried egg or over easy egg (optional)
- Steamed vegetables (optional)
- Fill a large pot of water (about 2/3 full) and boil it on high heat.
- When the water boils, blanch the tomato and remove it from boiling water using a slotted spoon.
- Add salt to the boiling water. Drizzle a few drops of oil into the water (optional).
- Peel and finely chop the onions, blanched tomato and , carrot.
- Finely chop the bell pepper.
- Add pasta to the rapidly boiling water and let it cook as per the direction on the package. Cook the pasta only till the al-dente stage (slightly undercooked).
- While the pasta is cooking, heat a large skillet on medium-high heat. Add oil and when the oil is hot, add the chopped onions. Saute till the onions turn slightly pinkish brown.
- At this point, you can add the spice powders: Paprika, Cayenne (optional), ground coriander, ground cumin, ground turmeric along with ginger garlic paste and curry leaves.
- Saute for a couple of minutes till the spices loose their raw smell and then add the vegetables and 1/4 cup of pasta water. Cover and cook for 2-3 minutes or till the vegetables are cooked to your liking. Season with salt. Your vegetable sauce is ready. Reduce the heat to low.
- When the pasta is cooked al-dente (a little chewy), using a slotted spoon, drain the water and keep adding the pasta to the vegetable sauce. Mix well so that pasta is well coated with the sauce. (Please note that pasta will continue to cook because of the heat, so make sure the pasta is indeed al dente)
- Turn off the heat and keep the pasta covered for a couple of minutes.
- While the pasta is absorbing the sauce, prepare your fried eggs/over easy eggs and steamed vegetables (Optional).
- Sprinkle some Garam masala and mix it well with the pasta just before serving.
- Serve hot, garnished with chopped cilantro leaves (with the eggs on the top and the vegetables on the side).
1. You can use any pasta, but the taste I like the best is when using Gemelli (followed by Fusilli and Penne).
2. You can use any vegetables of your choice. I like the vegetables "just about cooked" and not mushy. Adjust the time you require to cook the vegetables. If you need more water, don't pour water as such, sprinkle a little at a time.
3. Do not forget to salt the water you use to cook pasta. Add the dried pasta when the water starts boiling rapidly. As soon as you add the pasta, give it a quick stir. And it is a good idea to give the pasta an occasional stir. Adding oil to the water is optional. Al dente means, a little chewy to taste and there should be a bite to the pasta, but it is still tender. It is better to start testing the doneness of the pasta about a minute or two before the instructions on the package says it is done.
4. Gemelli pasta from Garofalo takes about 9 minutes to cook al dente.
5. Preparation time includes the approximate time it takes to bring the water to a rapid boil.
6. 1 cup = 240ml
Thanks for visiting. And I hope you enjoy this Indian Masala Pasta as much as we do.Don’t forget to tell me your feedback.
I love to hear from you.
Till we meet again…