Indian Masala Pasta

enjoy this pasta that is loaded with vegetables and exotic Indian flavors. a perfect quick meal with bold flavors and gets ready in minutes. 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. this fusion recipe uses pasta and blends it with Indian spices to make a flavorful, delicious meal that comes together quickly. if you are looking for a new spin on pasta, try this.

Edited on 1/25/2021 to make it reader-friendly, answer reader FAQ, and include more information.

ingredients

• pasta
• tomato
• onion
• corn (fresh or frozen )
• green peas (fresh or frozen)
• red/green bell pepper (capsicum)
• small carrot
• oil
• ginger garlic paste
• paprika/Indian Red Chilli Powder (adjust to taste)
• cayenne (optional; adjust to taste)
• ground coriander/coriander powder
• ground cumin/cumin powder
• ground turmeric/Haldi/turmeric powder
• curry leaves (optional)
• Salt to taste
• Garam masala (optional)
• chopped cilantro for garnish

equipment needed

• large pot to cook pasta
• large skillet
• cooking spoons
• serving dishes
• measuring cups/spoons

step by step instructions

prep-work

1. wash & chop vegetables
2. mise-en-place (get everything ready)

cooking

1. fill a large pot of water (about ⅔ full) and boil it on high heat.
2. when the water boils, blanch the tomato (video tutorial) and remove it from boiling water using a slotted spoon. let it cool. once cool, peel off the skin. chop into small pieces.
3. add salt to the boiling water. Drizzle a few drops of oil into the water (optional).
4. 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).
5. 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.
6. 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.
7. saute for a couple of minutes till the spices lose their raw smell and then add the vegetables and ¼ 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.
8. 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)
9. turn off the heat and keep the pasta covered for a couple of minutes.
10. sprinkle some Garam masala and mix it well with the pasta just before serving.
11. serve hot, garnished with chopped cilantro leaves.

serving suggestions

if you are looking for some additional ideas to serve with this pasta, here are a few suggestions:

• fried eggs or over-easy eggs
• steamed vegetables like broccoli, carrots, etc.
• garlic bread

time-saving tip: you can prepare your fried eggs/over-easy eggs and steamed vegetables/garlic bread while the pasts is cooking (Optional).

how to store leftovers?

leftover masala pasta can be stored in the refrigerator in air tight container. reheat in a microwave or stove top until heated through.

this works as lunchbox staple too.

what shapes of pasta can you use for making masala pasta?

i like experimenting with different pasta shapes and I was researching the pasta shapes that would work with this Indian masala pasta sauce. I came across this article from DeLallo that explains the types of pasta shapes that would work with conventional sauces. look for pasta shapes that work with tomato based sauces rich in flavor. I personally like them with best is when using Gemelli followed by Fusilli and Penne.

inspiration for this recipe 🙂

i wanted to try something different with pasta.

It is the fusion of pasta and Indian spices.

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, and the ultimate Indian touch! Order it online or visit your local Indian grocery store to get that spice blend.

additional notes

• 1. 1 cup = 240ml
• You can use any pasta, but the taste I like the best is when using Gemelli (followed by Fusilli and Penne).
• 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.
• 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 say it is done.
• Gemelli pasta from Garofalo takes about 9 minutes to cook al dente.
• Preparation time includes the approximate time it takes to bring the water to a rapid boil.
• adjust the spices to suit your taste. reduce the quantity used if you have a milder palate.
• serving size guide -  serves 2-3 people along with a combination of sides I have mentioned (fried/over-easy eggs, steamed vegetables, and/or garlic bread). adjust the serving size to your dietary needs. 

more pasta recipes

Indian Masala Pasta

Enjoy this pasta that is loaded with vegetables and exotic Indian flavors. A perfect quick meal with bold flavors and gets ready in minutes.

Print Recipe Save Saved!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 3

Ingredients

  

• 1.5 cup Pasta
• 1 150 grams medium sized tomato ( I used Roma Tomato)
• 1 150 grams medium sized onion
• ¼ cup corn fresh or frozen
• ¼ cup green peas fresh or frozen
• ½ 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
• ½ teaspoon cayenne optional; adjust to taste
• ½ teaspoon ground coriander/coriander powder
• ½ teaspoon ground cumin/cumin powder
• ¼ teaspoon ground turmeric/Haldi/turmeric powder
• 5-8 curry leaves optional
• Salt to taste
• 2 generous pinch Garam masala optional

Garnish

• 1-2 tablespoon chopped cilantro

To serve

• Fried egg or over easy egg optional
• Steamed vegetables optional

Instructions

 

Preparation

• wash & chop vegetables
• mise-en-place (get everything ready)

Cooking

• Fill a large pot of water (about ⅔ 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 ¼ 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).

Notes

 You can use any pasta, but the taste I like the best is when using Gemelli (followed by Fusilli and Penne).

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.

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 say it is done.

Gemelli pasta from Garofalo takes about 9 minutes to cook al dente.Preparation time includes the approximate time it takes to bring the water to a rapid boil.

1 cup = 240ml

serving size guide -  serves 2-3 people along with a combination of sides I have mentioned (fried/over-easy eggs, steamed vegetables, and/or garlic bread). adjust the serving size to your dietary needs.