India

Masala pasta

Name: Masala pasta
Total time: 30 min
Yield: 3 servings
Cuisine: Indian fusion
Ingredients: 2 1/2 cups penne or macaroni pasta; 2 tbsp cooking oil (vegetable oil); 1/2 tsp cumin seeds; 1 large chopped onion; 2 tsp ginger garlic paste; 3 medium chopped tomato; 1 diced capsicum (green capsicum, green bell pepper); 1 small diced carrot; 1/2 cup green peas; 1/4 cup sweet corn kernels (corn kernels); 1 tsp red chilli powder (indian red chili powder); 1/4 tsp turmeric (ground turmeric); 1/2 tsp garam masala; 1 1/2 tbsp tomato ketchup (ketchup); Water, about 1/2 cup; 2 tbsp chopped coriander leaves (cilantro); Salt, to taste, plus some for the water

Pasta that grew up in an Indian kitchen. Onion, tomato, garam masala and a whole lot of love.

30 minTime

15 gProtein each

mediumSpice

Pasta, desi style2 chapters · 1 min read

Make it your way

Grandma's wayThe Indian tiffin classic.

The original

477kcalsame

15 gproteinsame

8 gfibresame

30minutessame

Masala pasta.

Per serving, worked out from the ingredient table.

Ingredients

Pasta2½ cups penne or macaroni

Cooking oil (vegetable oil)2 tbsp

Cumin seeds½ tsp

Onion1 large, chopped

Ginger garlic paste2 tsp

Tomato3 medium, chopped

Capsicum (green capsicum, green bell pepper)1, diced

Carrot1 small, diced

Green peas½ cup

Sweet corn kernels (corn kernels)¼ cup

Red chilli powder (indian red chili powder)1 tsp

Turmeric (ground turmeric)¼ tsp

Garam masala½ tsp

Tomato ketchup (ketchup)1½ tbsp

Waterabout 1/2 cup

Coriander leaves (cilantro)2 tbsp, chopped

Saltto taste, plus some for the water

Method

5 steps

1Boil pasta in salted water until al dente and drain.
2Heat oil, crackle cumin, then fry onion until golden. Add ginger garlic paste for a minute.
3Add tomato, spices and salt and cook until soft and the oil separates.
4Add carrot, peas, capsicum and corn with a splash of water. Cook 4 minutes.
5Stir in ketchup, pasta and water to loosen. Toss 2 minutes and finish with coriander.

Serve it like this

Serve hot in bowls straight from the pan, while everything is still glossy.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India

Masala pasta

Pasta that grew up in an Indian kitchen. Onion, tomato, garam masala and a whole lot of love.

30 minTime

15 gProtein each

mediumSpice

Pasta, desi style2 chapters · 1 min read

Make it your way

Grandma's wayThe Indian tiffin classic.

The original

477kcalsame

15 gproteinsame

8 gfibresame

30minutessame

Masala pasta.

Per serving, worked out from the ingredient table.

Ingredients

Pasta2½ cups penne or macaroni

Cooking oil (vegetable oil)2 tbsp

Cumin seeds½ tsp

Onion1 large, chopped

Ginger garlic paste2 tsp

Tomato3 medium, chopped

Capsicum (green capsicum, green bell pepper)1, diced

Carrot1 small, diced

Green peas½ cup

Sweet corn kernels (corn kernels)¼ cup

Red chilli powder (indian red chili powder)1 tsp

Turmeric (ground turmeric)¼ tsp

Garam masala½ tsp

Tomato ketchup (ketchup)1½ tbsp

Waterabout 1/2 cup

Coriander leaves (cilantro)2 tbsp, chopped

Saltto taste, plus some for the water

Method

5 steps

1Boil pasta in salted water until al dente and drain.
2Heat oil, crackle cumin, then fry onion until golden. Add ginger garlic paste for a minute.
3Add tomato, spices and salt and cook until soft and the oil separates.
4Add carrot, peas, capsicum and corn with a splash of water. Cook 4 minutes.
5Stir in ketchup, pasta and water to loosen. Toss 2 minutes and finish with coriander.

Serve it like this

Serve hot in bowls straight from the pan, while everything is still glossy.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Masala pasta

Make it your way

Ingredients

Method

Masala pasta

Make it your way

Ingredients

Method

Make it a meal