If you are a Pasta lover and want an instant Pasta recipe then this Instant one Pasta pot recipe is right for you. This spicy cheese Indian-style masala Pasta recipe is made with a harmonious blend of spices and vegetables that is bursting with flavors.
This is an instant one-pot pasta, to cook this vegetable cheese pasta, recipe you dont require to pre-boil your Pasta and then add it to the vegetable mix. Just cook it directly with other veggies and Instant Indian-style masala pasta is ready, so you are good to go.
As this is a spicy Indian cheese pasta recipe, the spices used are mostly Indian and the best part is that you can make and freeze the veg mix of your choice in advance and keep it a little uncooked, so that whenever you wish to enjoy your pasta just add it into a pot along with required water for cooking.
For making super quick best Indian-style masala pasta, you can also make Pasta in a pressure cooker.
Easier to make more Pasta recipes that you can try – Schezwan Masala Cheese Veg Pasta, Kurkura Pasta, Red Sauce Pasta, Veg Cheese Tomato Macaroni Pasta, Instant Indo Chinese schezwan Pasta Sauce, and Spaghetti Pasta.
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I think for so many years, maybe from the time we Indians learned to make and eat Pasta, we have been pre-cooking or boiling it before adding to the fried veggies. But if you are a bachelor or don’t want to wash two vessels you can now deliciously cook it in one pot. So let’s start.
Video Recipe One Pot Indian Style Spicy Masala Cheese Pasta
Recipe One Pot Indian Style Spicy Masala Cheese Pasta
One Pot Indian Style Spicy Masala Cheese Pasta | Vegetable Indian Street Style Pasta
Ingredients
- 2 tbsp Oil / Tel
- 1 medium Capsicum / Shimla mirch
- 1 small Carrot / Gajjar
- 1/2 tsp Cumin / Zeera
- 2-3 Cloves / Loung
- 1 inch Cinnamon / Dalchini
- 1 Bayleaf / Tej patta
- 2 Dry red chillies / Sukhi Lal mirch
- 8-10 Cashews / Kaju
- 6-7 Garlic cloves / Lasan
- 1/2 tsp Ginger / Adrakh
- 2 medium Onions / Pyaz
- 2 medium Tomatoes / Tamatar
- 1/2 tsp or to taste Salt / Namak
- 1 tbsp Butter
- 4 cups Water / Pani
- 1 cup Milk / Doodh
- 1 cup or 200 gm Penny pasta
- 1 tbsp Dry Fenugreek leaves / Kasoori methi
- 1/2 tsp Pepper / Kali mirch
- 1/4 cup Cheese
Instructions
- Heat Oil and add thinly sliced Capsicum to it. Saute for just a minute over high and then strain out.
- Now add thinly chopped Carrot. Saute Carrot for 1-2 minute and strain it out crisp.
- In the remaining hot Oil keeping heat low add Cumin, Cloves, Cinnamon, Bayleaf, Red chillies and Cashews.
- Let the spices crackle few seconds on low then add Garlic cloves & Ginger.
- Stir and just within a minute add roughly chopped Onions. Saute Onions over medium high stirring occasionally till colour change or pinkish.
- Now drop roughly chopped Tomatoes and Salt. Keeping heat medium-high sauté till Tomatoes turn soft.
- After masala cools down grind it into a fine paste or puree.
- Next in a heavy bottom Kadai add Butter and over it the made masala purée. Over low cook the masala stirring it, just for a minute.
- Add about 4 cups of Water. Giving a stir let the Water come to boil.
- Now add Milk giving a stir also drop in Pasta. Cover and let the Pasta cook on low till soft as per your taste, giving a stir in between.
- When Pasta gets soft immediately add all the remaining ingredients- Sauted veggies,Dry Fenugreek and Cheese.
- Give a lite stir and our Pasta is ready – serve steaming hot.
