Recipes from an Indian kitchen with a focus on Andhra cuisine
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Sunday, April 3, 2016
Indian style pasta
2 cups pasta
½ tsp. cumin
2 to 3 garlic cloves chopped finely
1 large onion
2 chopped carrots
¼ to ½ cup green peas
¼ cup chopped capsicum / bell pepper
¾ to 1 cup chopped tomatoes
Salt as needed
½ tsp red chili powder
½ tsp garam masala
In a large pot, bring 6 cups of water to a boil. Add salt, pasta and cook till al dente. I suggest referring the instructions on the pack.
Drain off to a colander and rinse in cold water. Set aside.
Heat oil in a pan, add cumin, when they begin to splutter add garlic and fry till it begins to smell good.
Add onions and fry until they turn pink.
Add chopped veggies and fry for about 2 minutes.
Add tomatoes and add along with salt.
Cook until the tomatoes turn soft and blend well with veggies. The raw smell of tomatoes should disappear.
red chili powder and masala powder.
Stir well and fry for a minute. Switch off the stove. If using cream add now and stir.
Add cooked pasta and the left over oil. Toss well. Adjust salt as needed.
Serve masala pasta hot.
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