Indian Masala Pasta with Vegetables
Masala pasta is a popular Indian street-style fusion dish: pasta cooked until al dente, then tossed in a quick onion, tomato and spice masala. Ginger-garlic paste, garam masala and chili give it warmth, while a little ketchup adds a mild sweet-tangy note that kids enjoy. It makes a fast lunch, dinner or after-school snack.
Preparation Steps
Boil the pasta in well-salted water until al dente, following the package time. Drain, toss with a few drops of oil so it does not stick, and set aside.
Heat the oil and butter in a large pan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring, until golden.
Stir in the ginger-garlic paste and cook for about 1 minute, until it no longer smells raw.
Add the tomato and green chili and cook for 3 to 4 minutes, until the tomato breaks down and softens.
Sprinkle in the turmeric, chili powder, ground coriander and garam masala and stir for 30 seconds. Add a splash of water if the spices start to stick.
Add the bell pepper and cook for 1 to 2 minutes so it keeps some crunch. Stir in the ketchup and salt and simmer for 1 minute.
Add the pasta and toss gently until every piece is coated in the masala. Serve hot, topped with cilantro and grated cheese if you like.
Tips & Variations
- Save a little pasta water; a spoonful helps the masala coat the pasta evenly if it looks dry.
- Add sweet corn, peas or carrots with the bell pepper, or use tomato puree instead of fresh tomato.
- Refrigerate leftovers for up to 3 days. Reheat with a splash of water until steaming hot.
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