Masala Pasta


For Cooking Pasta

1 cup penne pasta, 100 grams

4 cups of water

1 teaspoon salt 

For Masala Base

½ cup finely onions

½ teaspoon Ginger-Garlic Paste

2 medium to large tomatoes, finely chopped

⅓ teaspoon turmeric powder

⅓ teaspoon cumin powder

⅓ teaspoon black pepper powder

½ teaspoon Kashmiri red chili powder

½ teaspoon Coriander Powder

¼ cup green peas, fresh or frozen

¼ cup finely chopped capsicum 

½ cup water or add as required

2 tablespoons chopped coriander leaves

⅓ teaspoon Garam Masala Powder

salt as required

some grated cheddar cheese for garnish

1 tablespoon MOLO Lasora Pickle

Cooking the Pasta

  • We start to cook the pasta by heating 4 cups of water in a pan and add ½ to 1 teaspoon of salt till it comes to a boil.
  • When the water starts to boil, add the pasta to the pan.
  • Keep cooking the pasta until it becomes al dente. You can also cook it more if you want to make it soft. 
  • Once done cooking strain the pasta from the pan and keep it aside.

Making Masala Pasta Recipe

  • Heat 2 tablespoons oil in a pan and add the finely chopped onions. 
  • Saute till the onions become translucent and a little brownish
  • Then add ginger-garlic paste. Saute till the raw aroma of ginger-garlic goes away.
  • Then add 1 cup of finely chopped tomatoes.
  • Stir and saute on a low to medium flame till the tomatoes soften.
  • Then add all the spice powders one by one. 
  • Mix the spice powders very well.
  • To add some tangy flavour to your pasta add 1 tablespoon of MOLO Lasora Pickle to this. Mix it well.
  • Next, add the mixed veggies.
  • Season with salt. Mix very well and saute for a minute.
  • Add water. Mix again. cover the pan with its lid. On a low to medium flame simmer till the veggies are cooked.
  • When the veggies are done, add the pasta. Mix very well. 
  • Next, add 2 tablespoons of chopped coriander leaves and 2 tablespoons of chopped spring onions greens (optional).
  • Then add garam masala powder. Mix well. Switch off the flame.
  • Serve Indian style masala pasta hot or warm garnished with some coriander leaves or some grated cheddar cheese or vegetarian parmesan cheese.

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