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.
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.