Pasta with Indian Masala

Thanks to Pankaj for teaching me this when I stayed in Brussels with him from January 2008 to March 2008.

Though, I have never been able to match up the taste to what he prepares, everytime when I have prepared this for anyone, including my wife and frnds, they have all licked their fingers till the last penne/spiral pasta left in thier plates.

So, here I have outlined the recipe in a photo blog.

Now, for the ingredients

Pasta, sliced Onion, Ginger garlic paste, cream, sliced capsicum

Chilli Powder, Dhaniya powder, jeera, Oil

Boil the pasta in a microwave for like 20 mins so that its edible (soft) and drain all the water. You can alternatively pressure cook it for 3 whistles and drain all the water and keep only the Cooked Pasta.

Put some Oil in a Frying Pan, and add jeera to splutter. Once Jeera splutters, add Onion in the Pan and Fry it. Once Onion is little brown, add some Ginger Garlic Paste if you use it. ( I do not use it hence not added here)

Later, once onion is golden brown, add Capsicum, chilli powder and dhaniya powder and fry till the masala is coated over onion and capsicum.

Once this mixture is fried, add cream. You can use milk if you do not have cream. I like it with Cream.
Allow the cream to be coated over onion and capsicum in the pan. Late add this mixture into pasta or the otherway round and add salt and microwave it for 3/4 minutes or fry it in the same pan.

Pasta with Indian Masala is ready to Serve.