Masala Pasta

By: Subhadra Burugula

Masala Pasta
cuisine icon Cuisine
Indian
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Low Fat, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Cooking times may vary depending on the type of pasta used. For example, if cooking time on packaging says boil for 10 mins for aldente texture. Then do manual high 5 minutes(i.e half the time). Add an extra minute for well cooked pasta.","If you don’t have coriander powder then skip it and add extra curry powder."]
cuisine icon Keywords
15-30 min, 3-4 servings, cilantro, contributed, cook 15 min, coriander powder, cumin seeds, curry powder, dairy free, easy, garlic, indian, low fat, main course, olive oil, onion, pasta, plant-based, prep 5 min, pressure cook, red chili powder, salt, sauté, tomatoes, turmeric powder, vegan, vegetarian, water

prep icon Prep Time
5 min
cook icon Cook Time
15 min

serving icon Servings
3-4 servings
Ingredients
  • 1 cup pasta
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 3 cloves garlic
  • 1 small onion
  • 3 small tomatoes
  • 1 tsp turmeric powder
  • 1 tsp curry powder
  • 1 tbsp coriander powder
  • red chili powder
  • salt
  • 1 1/4 cup Water
  • cilantro
Instructions
  • Put instant pot on saute mode high. Add oil and let it get hot.
  • Add cumin seeds and garlic and fry. Add onions and saute well.
  • Now add tomatoes and fry them till they become soft. Add all the spice powders and salt. Fry for a minute or two.
  • Add pasta and water(add water just enough to cover the pasta). Mix well and turn off saute mode.
  • Put instant pot on manual mode high for 5 minutes, keep vent to sealing position. Do quick release or natural pressure release. I did release after 10 minutes.
  • Garnish with Cilantro and serve hot
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