Craving pasta with a desi kick? This One‑Pot Masala Pasta blends a creamy tomato base with Indian spices and crunchy veggies. It’s weeknight‑fast, pantry‑friendly, and kid‑approved. If you love street‑style flavors, you’ll also enjoy our Pav Bhaji Recipe.
One‑Pot Masala Pasta (Indo‑Italian)
⏱️ 35 mins • 🍽️ Serves 4 • 🌶️ Mild–Medium (adjust chili)
Ingredients
- 250 g (8 oz) pasta (penne or fusilli)
- 2 tbsp neutral oil + 1 tbsp butter (or ghee; use oil only for vegan)
- 1/2 tsp cumin seeds
- 1 medium onion, finely chopped (about 150 g)
- 1 green chili, slit (optional)
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes, pureed (about 1 cup / 240 g) or 1 cup crushed canned tomatoes
- 1 tbsp tomato paste or tomato ketchup (optional; for depth/sweetness)
- Spices: 1/4 tsp turmeric, 1 tsp Kashmiri chili powder (or 1/2 tsp regular chili/paprika), 1 tsp coriander powder, 1/2 tsp garam masala
- Salt & black pepper to taste
- 1–1.5 cups mixed veggies (bell pepper, carrots, peas, corn), diced
- 2 1/2 cups (600 ml) hot water or vegetable stock
- 1/4 cup (60 ml) cream or 1/3 cup milk or 1/4 cup cashew cream (optional)
- 2 tbsp chopped cilantro (coriander leaves)
- 1 tsp lemon juice
- 2 tbsp grated Parmesan or processed cheese (optional)
Instructions
- Heat oil and butter in a wide deep pan over medium heat. Add cumin seeds; let them sizzle for 30 seconds.
- Add onion and green chili; sauté 4–5 minutes until translucent. Stir in ginger-garlic paste; cook 30–60 seconds until fragrant.
- Add pureed tomatoes and tomato paste/ketchup. Cook 4–5 minutes, stirring, until thick and glossy.
- Add turmeric, chili powder, coriander powder, garam masala, salt, and pepper. Sauté 1 minute.
- Add mixed veggies; toss. Pour in hot water/stock and add the dry pasta. Bring to a boil, then cook uncovered on medium, stirring every 1–2 minutes to prevent sticking, 8–10 minutes until pasta is al dente and most liquid is absorbed. If it dries too fast, add 1/4 cup hot water at a time.
- Turn off heat. Stir in cream/milk or cashew cream (if using). Adjust salt and pepper.
- Finish with cilantro and lemon juice. Top with cheese if you like. Rest 2 minutes; serve hot.
Alternative (boil pasta separately): Boil pasta in salted water 2 minutes shy of package time. Reserve 1/2 cup pasta water. Toss pasta into the masala sauce with 1/3–1/2 cup pasta water; simmer 2 minutes to finish.
Storage: Refrigerate up to 3 days. Reheat with a splash of water or milk. Freezes up to 1 month (without cream/cheese).
Nutrition (estimate per serving): 430 kcal • 65 g carbs • 11 g protein • 13 g fat • 6 g fiber • 560 mg sodium
Tips & notes
- Spice level: Use Kashmiri chili for color and mild heat; add fresh chili or extra chili powder for more heat.
- Keep it saucy: If pasta is nearly done but dry, splash in hot water 2–3 tablespoons at a time.
- Creamy finish: Add dairy or cashew cream off heat to avoid splitting.
- Veg boost: Add mushrooms or baby spinach in the last 2–3 minutes.
Substitutions & variations
- Vegan: Use oil, skip butter/cheese, and stir in cashew cream or coconut milk.
- Gluten-free: Use GF pasta; cook gently and add water in smaller increments.
- Protein add-ins: Paneer cubes, chickpeas, or cooked chicken.
- No onion/garlic: Skip both; add a pinch of hing (asafoetida) and extra coriander powder.
Related recipes & guides
- Pav Bhaji Recipe — iconic Mumbai street food to pair with buttered pav.
- Dubai Chocolate Guide: Brands & Shops — sweet tooth travel picks.
- Best Coffee Shops in Mumbai — caffeine guide for foodies in the city.
FAQs
Can I make it without ketchup? Yes—use 1 tbsp tomato paste or skip entirely and add a pinch of sugar for balance.
Which pasta works best? Short shapes like penne, fusilli, or macaroni hold sauce well.
How do I prevent sticking? Use a wide pan, keep heat medium, and stir every 1–2 minutes; add hot water as needed.
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