My 170th recipe, “One Pot Indian Style Masala Pasta”, an Indian twist on pasta. As mentioned in several of my earlier posts, I do not have a great fondness for pasta. However, I still cook it frequently for RK to enjoy.
I generally use an array of wonderful Indian spices and masalas in all of my everyday curries and sides. So, whenever I make a pasta, I prefer going with a combination of simple flavors like the Garlic Parmesan, Lemon Garlic, etc. However with days of continuous rains here in Texas, the days have become damp and cool. So, RK wanted me to make something spicy for him for dinner. Spicy Indian one pot meals are always perfect for rainy nights.
Taking inspiration from the huge number of South Indian masala I prepare, I wanted to make a spicy Indian version of pasta which RK can enjoy. After the huge success of the One Pot Garlic Parmesan Pasta, I had posted on the blog earlier, I understand that people love bold flavors but with little mess.
I immediately knew how exactly this recipe has to be. This Masala Pasta has an even bolder flavor with the addition of aromatic Indian spices. And with everything being done in a single pan, it makes it really convenient and easy to prepare, for a quick and delicious weekday dinner 😉
- Tomato - 1 medium
- Olive Oil - 2 tsp
- Garlic - 4 cloves (finely chopped)
- Onion - 1/2 medium (finely chopped)
- Salt - 1/2 tsp (adjust per taste)
- Sugar - One small pinch
- Red Chilli Powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Jeera powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Garam masala powder - 1/4 tsp
- Water - 2 Cups
- Pasta - 1 Cup
- Coriander leaves - 2 Tbsp (finely chopped)
- First mark the skin of the tomato with a sharp knife and add it to a pot of boiling water. Let it sit for a few minutes. Now turn off the flame. Run the tomato under cold water. You will be able to peel the skin of the tomato easily now. Finely chop the peeled tomato and keep aside.
- Heat a large pan with oil and add the chopped garlic. Saute for 30 secs or until the garlic just starts to turn golden brown. Add the chopped onion and continue to saute until the onion turns translucent.
- Add the chopped/pureed tomato, salt, sugar and saute until it turns mushy.
- Now add all the masala powders (chilli, coriander, jeera, turmeric, garam masala) to the pan and saute for 2 mins until the raw smell is gone.
- Add 2 Cups of water, mix well. Once it starts to boil, add the pasta and cook in medium-low flame until the water evaporates and the pasta is cooked fully. Turn off the flame. Add 1 Tbsp of the chopped coriander leaves and mix well.
- Serve hot with a garnish of the remaining coriander leaves. Optionally, add grated parmesan cheese as well while serving.
- - After peeling the tomato, you can chop it up or puree it, as per your preference. Since I like little bites of tomato, I had chopped it fine. You can also use store bought tomato puree.
- - I have used penne pasta for the recipe. You can use pasta of your choice.
- - Cooking time of pasta will depend on the type of pasta used and the size of your pan.
- - Since we are cooking the pasta in medium-low flame it would take more time than mentioned in the packet. For me it took about 20 mins.
- - If the liquid in the pan evaporates before the pasta is fully cooked, add some extra warm water and continue to cook the pasta.
- - You can also add veggies of your choice like peas, zucchini, etc. If adding, add them along with the tomato.