masala pasta recipe with step by step photos – easy to prepare and tasty pasta made indian style.
masala pasta and masala noodles are a favorite with many folks including kids. this recipe gives a tasty masala pasta and makes for a good brunch, snack or a light dinner. you can also pack it in kids tiffin box.
you can add your choice of veggies in the pasta. usually the veggies which i add are carrots, capsicum, french beans, green peas (matar), cauliflower or cabbage. however this recipe can also be made without any veggies. but i would suggest to add the veggies as it makes the dish more wholesome and nutritious. two more pasta recipes where you can add mix vegetables to make the dish more healthy are:
i have used whole wheat penne pasta. you can also use macaroni or other pasta varieties.
serve the masala pasta hot or warm as a snack or brunch or light dinner. while serving garnish the masala pasta with some coriander leaves or vegetarian parmesan cheese or some grated cheddar cheese.
if you are looking for more pasta recipes then you can check these recipes:
masala pasta recipe
ingredients (1 cup = 250 ml)
for cooking pasta
- 1 cup heaped penne pasta, 100 grams
- 4 cups water
- ½ teaspoon salt or add as required
for masala base
- ⅓ cup finely chopped spring onions or onions
- ½ teaspoon ginger-garlic paste
- 1 cup tightly packed finely chopped tomatoes or 2 medium to large tomatoes, finely chopped
- ¼ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- ¼ teaspoon black pepper powder
- ¼ to ½ teaspoon kashmiri red chili powder
- ½ teaspoon coriander powder
- ⅓ cup finely chopped carrots
- ¼ cup green peas, fresh or frozen
- ¼ cup finely chopped capsicum or bell pepper
- ½ cup water or add as required
- 2 tablespoons chopped coriander leaves
- 2 tablespoons chopped spring onions greens, optional
- ¼ teaspoon garam masala powder
- salt as required
- some grated cheddar cheese for garnish, optional
how to make masala pasta recipe
cooking pasta
heat 4 cups water along with ½ teaspoon salt till it comes to a boil.
when the water comes to a boil, add the pasta.
cook till the pasta becomes aldente. you can also cook it more if you want.
strain the pasta and keep aside.
making masala pasta
heat 2 tablespoons oil in a pan.add the finely chopped spring onions or onions.
saute till the onions become translucent.
then add ginger-garlic paste. saute till the raw aroma of ginger-garlic goes away.
then add 1 cup tightly packed finely chopped tomatoes.
stir and saute on a low to medium flame till the tomatoes become pulpy and soften.
then add all the spice powders one by one.
mix the spice powders very well.
next add the mix 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 chopped coriander leaves and 2 tablespoons 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.
how to make masala pasta
cooking pasta:
1. heat 4 cups water along with ½ teaspoon salt till it comes to a boil.
2. when the water comes to a boil, add the pasta.
3. cook the pasta without any lid on medium to high flame.
4. cook till the pasta becomes aldente. you can also cook it more if you want.
5. strain the pasta.
6. add in a bowl and or keep in the strainer or colander. cover and keep aside.
making masala pasta
7. meanwhile when the pasta is cooking, you can prepare the masala base. first finely chop spring onions, tomatoes, capsicum and carrot. you can also use onions instead of spring onions. do make sure to cut the carrots finely. otherwise they may take a long time to cook.
8. then heat 2 tablespoons oil in a pan.add ⅓ cup finely chopped spring onions or onions. saute till the onions become translucent.
9. then add ½ teaspoon ginger-garlic paste.
10. saute till the raw aroma of ginger-garlic goes away.
11. then add 1 cup tightly packed finely chopped tomatoes.
12. stir and saute on a low to medium flame till the tomatoes become pulpy and soften.
13. then add ¼ teaspoon turmeric powder, ¼ teaspoon cumin powder, ¼ teaspoon black pepper powder, ¼ to ½ teaspoon kashmiri red chili powder and ½ teaspoon coriander powder.
14. mix the spice powders very well.
15. next add ⅓ cup finely chopped carrots, ¼ cup green peas, ¼ cup finely chopped capsicum or bell pepper.
16. season with salt.
17. mix very well and saute for a minute.
18. add ½ cup water.
19. cover the pan with its lid. on a low to medium flame simmer till the veggies are cooked. if the water dries up, you can add more water. instead of cooking veggies, you can also use veggies which have been steamed or boiled before.
20. cook till the veggies are done.
21. then add the pasta.
22. mix very well.
23. next add 2 tablespoons chopped coriander leaves and 2 tablespoons chopped spring onions greens (optional). use spring onion greens only if you have used spring onions or else skip.
24. then add ¼ teaspoon garam masala powder.
25. mix well. then switch off the flame.
26. serve indian style masala pasta hot or warm garnished with some coriander leaves or some grated cheddar cheese or vegetarian parmesan cheese.
Dear dassana…. Will u pl suggest me how much water should b added if I want to prepare in one pot…I mean no separate boiling of pasta..in this masala as well as veg pasta in white sauce…I just want to reduce the no of vessels …
Shubha, I will be sharing one pot pasta recipe version soon. It depends upon how much pasta and veggies you are using.
Oh….will b waiting for that..thank you
welcome shubha
I tweaked your recipe a little bit. Added tomato& tabesco sauce & baked the pasta. It tasted fantastic!
thanks bijal. both these sauces can be easily added and they will taste good. thanks for sharing.
dasana loved your recipes
thanks laracroft