Desi masala pasta recipe (Indian style) with step by step images: A delectable fusion pasta made with mixed vegetables and a melange of Indian spices.
Masala pasta is a twist to the normal onion-tomato based pasta. The spice fusion lends a unique taste to the pasta, That is relished by every age group. Especially by the kids and office goers. In India having masala pasta in the lunch box is a kind of regular affair. Why not? It’s easy-to-make, delicious, and full of nutritious vegetables.
This pasta is usually served as a meal for lunch or dinner. But it can also be served for breakfast or snacks as well. Similarly, I have shared a lighter version of white sauce pasta recipe you can check that too.
The best part of this desi style pasta is, it can be tweaked to suit every palette.
Some Useful Tips With variations
- I have used spiral pasta. Use macaroni, spaghetti, penne or whatever pasta is available with you.
- Durum wheat or quinoa pasta can also be used for a healthier option.
- Swap butter with oil for a lighter version or just for a vegan version.
- For the spice powder, I like to use readymade pasta masala powder sold here in India in the grocery stores. You can use garam masala powder instead. Also, you can add Italian mixed herb seasoning or dried oregano.
- For vegetables, I like to use carrot, french beans, and green peas. Veggies like cabbage, broccoli, bell pepper, sweet corn, and mushroom also go well with this. Feel free to use your choice of vegetables.
- The addition of tomato ketchup balances the flavor and adds a beautiful taste to the pasta. Swap it with a little sugar, If you don’t like to use tomato ketchup.
- Use cream or cheese for a rich creamy taste.
Instructions
- Boil the pasta as per the instruction along with salt, oil, and water until al Dante (cooked but has a bite). Once done drain the excess water and transfer to a bowl.
- Heat butter and oil together in a pan. Add the finely chopped onions.
- Saute till the onions become translucent.
- Then add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away.
- Then add chopped vegetables and saute for 1-2 minutes.
- Add the tomato paste, followed by salt and Kashmiri chili powder. Stir to mix. Cover and let it simmer for a few minutes until the tomato paste starts to thicken. Check-in between.
- Then add all the chopped green chili and pasta masala powder/garam masala powder. Mix well.
- Add 3 tablespoon water. Stir for a few seconds.
- Add tomato ketchup. Mix well.
- Add the pasta along with Italian mixed herb seasoning or dried oregano (if adding). Toss them carefully and turn off the flame.
- Indian masala pasta is ready to serve. Serve hot garnished with chopped spring onion greens. If you like you can even add some grated cheddar or parmesan cheese as well.
Tried this recipe, please do leave feedback and a rating.
Recipe
Desi Masala Pasta Recipe (Indian Style)
Equipment
- Pan with lid
Ingredients
For Boiling Pasta
- 1 cup spiral pasta or any
- 4 cups water or as required
- 1 teaspoon salt or as required
- 1 teaspoon oil
For Making Masala Pasta
- 1 tablespoon butter
- 1 tablespoon oil
- 1 medium-sized onion finely chopped
- 1 teaspoon ginger-garlic paste
- 3 tablespoon carrots chopped
- 3 tablespoon green peas
- 2 tablespoon beans chopped
- 3 medium-sized ripe tomatoes blended into a puree
- Salt as required
- 1 teaspoon Kashmiri chili powder non-spicy
- 1 teaspoon chopped green chili
- 1 teaspoon readymade pasta masala powder/garam masala powder
- 3 tablespoon water
- 1 tablespoon tomato ketchup
- ⅓ teaspoon Italian mixed herb seasoning or dried oregano optional
- 1 tablespoon spring onion greens finely chopped (for garnishing)
Instructions
To boil the Pasta
- Heat sufficient water adding salt and oil. Once the water comes to a boil, add pasta and cook until al Dante ( cooked but has a bite). I would suggest to check out the instruction written over the pasta packet.
- Once done drain the extra water and transfer the pasta to another bowl and set aside.
To make the Masala Pasta
- Heat butter and oil together in a pan. Add the finely chopped onions.
- Saute till the onions become translucent.
- Then add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away.
- Then add chopped vegetables and saute for 1-2 minutes.
- Add the tomato paste, followed by salt and Kashmiri chili powder. Stir to mix. Cover and let it simmer for a few minutes until the tomato paste starts to thicken. Check-in between.
- Then add all the chopped green chili and readymade pasta masala powder/garam masala powder. Mix well.
- Add 3 tablespoon water. Stir for a few seconds.
- Add tomato ketchup. Mix well.
- Add the pasta along with dried Italian mixed herb seasoning or dried oregano (if adding). Toss them carefully and turn off the flame.
- Indian masala pasta is ready to serve. Serve hot garnished with chopped spring onion greens. If you like you can even add some grated cheddar or parmesan cheese as well.
Notes
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
Let me know your thoughts about this recipe in the comment section. Tried this? Tag me on Instagram or Facebook, I would love to see your creation.
Century Foods says
Delicious and easy. I warmed it up in the morning and had a great breakfast!