MASALA INDIAN STYLE PASTA

Hi all, I made this recipe out of compulsion coz both my son and husband did not want cheese in their pasta, and I am a big lover of cheese. So I had seen this recipe on social media from a famous chef and decided to make it for weekend dinner. They both loved it so for those who do not like cheese in your pasta, this is for you. 

MASALA PASTA

INGREDIENTS

Elbow Pasta: 1 Box

Onion: 1 medium chopped

Tomato: 1 medium chopped

Green Pepper (Capsicum): 1 Medium diced

Green Chilli: 1-2 finely chopped

Ginger-Garlic: 1-2 Tbsp Chopped

Cumin Seeds: 1 Tsp

Turmeric Powder: 1/4th Tsp

Red Chilli Powder: 1 Tsp

Jeera-Dhania Powder: 1 Tsp

Kasuri Methi: 1 Tsp crushed

Tomato Ketchup: 1 Tbsp

Salt as required

Oil 1 Tbsp

MASALA INDIAN STYLE PASTA

MAKING

In a Pan, add oil, once heated, add cumin seeds. When it turns aromatic, add in the chopped ginger-garlic, onion and saute for a few minutes until the onion turns golden brown. Now add in the chopped tomatoes, saute for a couple of minutes before adding in the Turmeric powder, Red chilli powder, jeera-dhania powder. Saute again for a few minutes until the tomato becomes soft and mushy. Add in the chopped green peppers, Kasuri Methi, tomato ketchup and allow it to cook for a few minutes on low flame. Keep adding 1 Tbsp of water if needed just to make sure the does not get burnt. 

Add in the required salt and once you see oil leaving the sides in the pan and the gravy is well mixed. 

Meanwhile, cook pasta in boiling water with salt as per box instructions. Drain the water and add the pasta to the gravy. Mix it well. Take it off the gas. Garnish it with freshly chopped cilantro and shredded Mozarella cheese.

Delicious Masala Pasta is ready to eat. Serve it hot.

TIPS/VARIATIONS

You can add fresh mozzarella as garnish. Again you can increase or decrease the quantity if needed.

You could also add Yellow and Red Bell Peppers to the gravy.

I first made the masala gravy then cooked the pasta to keep it fresh. 

You could use the water used for boiling the pasta while making the gravy as when it turns dry or starts sticking to the bottom.