Enjoy this pasta that is loaded with vegetables and exotic flavors. A perfect quick meal with bold flavors and gets ready in minutes. For those who don't like spicy food, you can omit them.
| MASALA PASTA |
MASALA PASTA RECIPE
INGREDIENTS:
3 cups Pasta2 tomatoes
2 onions
1/2 cup sweet corn (canned or frozen )
1/2 cup green peas (fresh or frozen)
1 red/green bell pepper
2 small carrots
2 tbsp. oil
2 tsp. ginger garlic paste
2 tsp. paprika
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1-2 tablespoon chopped coriander
METHOD:
Fill a large pot of water (about ⅔ full) and boil it on high heat. When the water boils, blanch the tomatoes and remove them from the boiling water using a slotted spoon. Add salt to the boiling water. Drizzle a few drops of oil into the water. Add pasta to the rapidly boiling water and let it cook as per the direction on the package. Cook the pasta only till the al-dente stage (slightly under-cooked).
Peel and finely chop the onions, blanched tomatoes, carrots and the bell pepper. While the pasta is cooking, heat a large skillet on medium-hig heat. Add oil and when the oil is hot, add the chopped onions. Saute till the onions turn slightly brown. At this point, you can add the spice powders: Paprika, Cayenne (optional), ground coriander, ground cumin, ground turmeric along with ginger garlic paste. Saute for a couple of minutes till the spices loose their raw smell and then add the vegetables and 1/2 cup of water. Cover and cook for 2-3 minutes or till the vegetables are cooked to your liking. Season with salt. Your vegetable sauce is ready. Reduce the heat to low.
When the pasta is cooked al-dente (a little chewy), using a slotted spoon, drain the water and keep adding the pasta to the vegetable sauce. Mix well so that pasta is well coated with the sauce. (Note that pasta will continue to cook because of the heat, so make sure the pasta is indeed al dente)
Turn off the heat and keep the pasta covered for a couple of minutes.
While the pasta is absorbing the sauce, prepare your fried eggs and steamed vegetables (Optional). Serve hot, garnished with chopped coriander (with the eggs on the top and the vegetables on the side).
