This masala pasta blends the bold flavours of Indian street-style cooking with the comforting shape of penne or fusilli. The base is a spicy tomato-onion masala loaded with ginger, garlic, and pav bhaji masala, giving it that unmistakable desi punch. Mixed vegetables and capsicum add crunch and colour, while a light sprinkle of grated cheese brings everything together. It’s a quick, no-fuss dish that’s perfect for using up leftover veggies in a fun way.
Bring a large pot of water to a rolling boil. Add salt and a teaspoon of oil. Add the pasta and cook until al dente, according to package instructions. Drain and set aside.
Description - Step 2
Sauté Aromatics And Veggies
Heat oil in a deep pan. Add cumin seeds and let them sizzle. Stir in onions, ginger, garlic and green chillies. Sauté until the onions turn translucent. Toss in the mixed veggies and capsicum. Cook for 2-3 minutes until slightly softened.
Description - Step 3
Prepare The Masala Sauce
Make puree of tomatoes by using a blender. Pour these pureed tomatoes into the pan. Add turmeric, red chilli powder, pav bhaji masala, salt and sugar. Mix well and cook for 4-5 minutes until the masala thickens. Stir in the tomato ketchup.
Description - Step 4
Toss Pasta In The Sauce
Add the cooked pasta to the bubbling masala sauce. Toss well to coat the pasta evenly with the sauce. If the mixture seems too thick, add a splash of pasta cooking water to loosen it. Cook for 2 more minutes, stirring frequently.
Description - Step 5
Garnish And Serve Hot
Turn off the heat. Garnish the Desi Masala Pasta generously with chopped coriander leaves. If using cheese, sprinkle it on top. Give everything a final toss. Serve piping hot.