Indian Style Masala Pasta Recipe (Desi Veg Masala Penne Pasta)
Quick, spicy, and delicious Indian style masala pasta recipe made with penne pasta, sauteed onions, tomatoes, and everyday Indian spice powders. A flavorful, kid-approved vegetarian breakfast or quick weeknight dinner without cheese or heavy cream.
Servings: 3 servings
Ingredients
To Cook Pasta
- 1 cup Penne pasta (approx. 100g / 3.5 oz) or any pasta shape
- 5 cups Water (approx. 1.2 liters / 40 fl oz) for boiling
- 1 tsp Salt (approx. 5g) as needed
- few drops Cooking oil to prevent sticking
For the Masala
- 1 ½ tbsp Cooking oil (approx. 22 ml / 0.75 fl oz)
- 1 tsp Ghee (approx. 5 ml / 0.15 fl oz) for rich aroma
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- 1 tsp Chana dal
- ½ tsp Cumin seeds / Jeera
- 2 nos Big onions finely chopped
- 2 nos Tomatoes finely chopped (or 1/3 cup tomato puree)
- few sprigs Curry leaves
- ½ tsp Ginger-garlic paste
- 1 tsp Red chilli powder or Sambar powder adjust to taste
- ½ tsp Garam masala powder or pav bhaji masala
- 2 pinches Kasuri methi / dried fenugreek leaves crushed
- 2 tbsp Fresh coriander leaves finely chopped, to garnish
- 1 tsp Lemon juice optional, to finish
Instructions
- How to cook pasta: Bring 5 cups of water to a rolling boil in a deep pot with salt and a few drops of cooking oil. Add 1 cup of penne pasta. Stir well with a ladle to prevent the pasta from sticking to the bottom. Cook uncovered on medium flame for 10 to 12 minutes until al dente (soft yet firm to the bite).
- Turn off the heat and drain the pasta immediately in a colander, discarding the excess boiling water. Rinse the pasta gently under cold running water for a few seconds to stop the cooking process and keep the pasta firm and non-sticky. Set aside.
- In a wide pan or kadai, heat oil and ghee together. Add mustard seeds and let them splutter. Add urad dal, chana dal, and cumin seeds, sauteing until golden. Add finely chopped onions and curry leaves; saute until the onions turn soft and translucent. Add ginger-garlic paste and saute for a minute until the raw aroma disappears.
- Add finely chopped tomatoes (or tomato puree) and cook until soft, mushy, and the oil starts to separate. Add red chilli powder (or sambar powder), garam masala powder, and salt. Mix well on low flame for 2 minutes. Crush 2 pinches of kasuri methi between your palms and add to the gravy; simmer for 1 minute.
- Add the boiled, drained penne pasta to the spiced masala. Toss and mix gently on low-medium flame until every piece of pasta is thoroughly coated with the masala. Cook for 1 to 2 minutes so the flavors meld together.
- Turn off the flame. Garnish with freshly chopped coriander leaves and a light squeeze of fresh lemon juice if desired. Serve hot and fresh immediately with a warm beverage for breakfast or snack!
Notes
- For variations, add sambar powder in place of red chilli powder. It gives a unique South Indian touch.
- You can use tomato puree instead of chopped tomatoes for a smoother masala coating.
- Use pav bhaji masala powder or biryani masala powder in place of garam masala powder for a fun street-style twist. Adjust spice levels to your taste.
- You can also add a few fresh mint leaves while sauteing onions for extra aroma.
- To make it more colorful and nutritious for kids, toss in steamed green peas, finely diced carrots, sweet corn, or bell peppers along with the onions.