Yeah, I’ve been on a pasta kick lately, trying out different stuff. I found this online and tinkered with it and it is shockingly good. A one pot Indian flavored pasta in a tomato cream sauce. It shouldn’t work this well but it does.
The kasuri methi is clutch here, it gives it a great flavor, like maple syrup without it being sweet. You can order it online, if you live near an Indian grocery they would have it, but you’re probably not going to find it at your local grocery store.
I add some paneer to it to stretch it out some more, but that’s completely optional. If you want to go all the way, fry the paneer first in some oil for about ten minutes without touching it to get a good caramelized crust on one side. On the other hand, if you leave the paneer off, it’s vegan.
Oh, and when it comes to the garam masala, my measurements are…a little fuzzy. This will get you close, you might want to add more seasoning to taste. Same with the kasuri methi.
Ingredients
1/2 pound pasta, macaroni or penne or something like that
2 tablespoons oil
1 teaspoon cumin seed
1 onion, chopped
6 cloves garlic, minced
1 inch ginger, minced
1 teaspoon garam masala
1 cup tomato puree
2 carrots, peeled and chopped
1 can peas, drained
1 green bell pepper, chopped
1 can red beans, drained and rinsed (optional, I just like beans)
1 14 oz package paneer, cubed (optional)
2-3 tablespoons heavy cream
Salt and cayenne pepper (if you like it spicy) to taste
Directions
Cook and drain the pasta, reserving half a cup of the pasta water.
Put on a large-ish pot on medium high heat. Once the oil is hot, add the cumin seed and let it sputter for a few seconds, then add the onions, garlic, and ginger and fry until the onions are going translucent. Add the carrots and bell pepper and stir fry for 2-3 minutes.
Add the tomato, peas, optional beans and paneer to the pot and bring to a simmer, then turn the heat to low. Let it simmer for five minutes while the tomatoes mellow, then stir in the garam masala, cream, and kasuri methi. Season with salt and cayenne (if using). Let it simmer for a minute and re-season as needed.
Mix in the cooked pasta, adding a few tablespoons of the reserved water. Mix until the sauce is absorbed. If it’s too dry, add more pasta water.
eatbensmeat 