Masala Pasta Recipe (Indian Style Pasta)

Method13 steps · about 30 min

1. 1

   Step 1: Bring the six cups pasta-boiling water to a rolling boil. Add only the separate teaspoon boiling salt (1 tsp), optional few oil drops and 120 g dry plain egg-free penne.

   Uses 120 g dry plain egg-free penne · 6 cup water · 1 tsp salt · few optional drops pasta-boil oil

2. 2

   Step 2: Cook until al dente, following the chosen pasta package directions. The author’s penne took about eight to nine minutes; use your own package timing and cooked endpoint.

   Uses same 120 g dry pasta added once

   
3. 3

   Step 3: While the pasta cooks, rinse and chop the veggies.

   
4. 4

   Step 4: When the pasta is cooked to al dente, reserve ¾ cup pasta cooked water in a cup and drain the pasta off to a colander. Optionally if you want you may rinse them under running water.

   Uses same fully cooked package-timed pasta

   
5. 5

   Step 5: Choose one sauce-fat route: 2–2½ tbsp olive oil or only 1½ tbsp olive oil plus the separate tablespoon butter. Heat with cumin seeds (½ tsp) until they sizzle.

   Uses one fat route: 2–2½ tbsp oil or 1½ tbsp oil with separate butter · one tablespoon butter only if oil reduced to 1½ tbsp · ½ tsp cumin seeds

   
6. 6

   Step 6: Stir in the garlic (2–3 clove) and ginger (½ inch) & saute for a minute.

   Uses 2–3 clove garlic · ½ inch ginger · same chosen fat route

7. 7

   Step 7: Add onions (½ cup) and sauté them on a medium high heat until they turn golden.

   Uses ½ cup onion · same aromatics

   
8. 8

   Step 8: Add the optional carrot (½ cup), peas, bell pepper (¼ cup) and corn; fry two to three minutes. Stir in initial sauce salt (½–¾ tsp), chili, garam masala (½ tsp), optional turmeric (⅛ tsp) and the measured coriander powder (¾–1 tsp). Optional additional cumin/fennel powders (0.5 tsp) and extra chili are separate supplies.

   Uses ½–¾ tsp salt · ½ tsp Kashmiri red chili powder · ⅛ tsp turmeric · ½ tsp garam masala · ½ cup carrot · ¼ cup green peas · ¼ cup bell pepper · 2–4 tbsp sweet corn

   
9. 9

   Step 9: Add tomatoes (1¼ cup) and one optional umami choice: ketchup or two tablespoons passata or one teaspoon paste. Cook until tomatoes lose their raw flavor and the vegetables are tender, covering over low heat if needed.

   Uses 1¼ cup tomato · 1–1½ tbsp ketchup only chosen umami route · 2 tbsp passata only replacing ketchup/paste · one teaspoon paste only replacing ketchup/passata · same optional vegetables and powders

10. 10

    Step 10: Add only quarter to half cup from the three-quarter cup cooked-pasta water reserved at 4, or plain water instead. Cook until thick and saucy without drying completely.

    Uses optional plain water sauce alternative/extra consistency water · same chosen umami ingredient and fully cooked vegetables · quarter-to-half cup from three-quarter cup reserved stock only if chosen water route

11. 11

    Step 11: Add kasuri methi or the separate teaspoon Italian herbs and the same drained cooked pasta from 4. Taste and use separate extra salt only (to taste) if needed. If dry, use only unused reserved pasta water, or separate plain adjustment water. Cover and heat two to three minutes until steaming.

    Uses one tablespoon kasuri only if Italian herbs omitted · one teaspoon Italian herbs only if kasuri omitted · extra salt only to taste finished pasta · optional plain water sauce alternative/extra consistency water · same base cooked with chosen water · same 120 g original dry pasta batch · only unused remainder of reserved three-quarter cup if needed

12. 12

    Step 12: Optionally finish with either two to three tablespoons cream or quarter cup grated cheese, not both; omit for the primary vegan version.

    Uses 2–3 tbsp cream only chosen optional finish · quarter cup cheese only instead of cream · same combined batch after two-to three minutes heating

13. 13

    Step 13: Garnish masala pasta with coriander leaves (1–2 tbsp). Serve hot.

    Uses 1–2 tbsp coriander leaves · same optional finish