Pasta Achaari

Italian pasta with an Indian twist. Try this if you like experiments! 😉

Pasta Achaari
Pasta Achaari

Pasta Achaari


  • Pasta- 2 cups
  • Panch phoron (Bengali 5 Spice) – 2 tsp or mix yellow mustard seeds, nigella seeds, cumin seeds, fenugreek seeds & fennel seeds in equal proportion.
  • Tomato- 1 medium sized (finely chopped)
  • Tomato puree- 5 tbsp/I used homemade. Roughly chop & grind two tomatoes in a mixer grinder.
  • Tomato ketchup- ¼ cup (I used Magi tomato ketchup)
  • Onion- 1 medium sized (finely chopped)
  • Ginger paste- 1 tsp
  • Garlic paste- 1 tsp (hipped)
  • Garam Masala -1/4 tsp
  • Turmeric powder- ½ tsp
  • Kashmiri mirch powder-1 tsp
  • Dry roasted cumin seed powder- 1 tsp (dry fry the cumin seeds in medium flame, till fragrant, don’t let them burn, grind until fine in a blender)
  • Salt
  • Vegetable oil- 5 tbsp
  • Curry leaves- 2 sprig
  • Roasted peanuts- 1 handful (roughly crushed)
  • Chopped & blanched veggies- ½ cup (french beans, carrot, baby corn, broccoli-use any two or three)


In a deep bottomed pan (nonstick preferably) boil pasta with 1 tsp salt & 1 tsp oil till tender but firm. Strain & run under cold water. Keep aside. Heat oil in a nonstick frying pan, tamper with panch phoron (Bengali 5 Spice), once it splutters add the chopped onions & cook till the onions are light brown. Add the chopped tomatoes, salt, ginger-garlic paste, pureed tomatoes, kashmiri mirch powder, turmeric powder, cumin powder & curry leaves. Mix well & sauté for a minute. Next to add the tomato puree. Mix & fry for few seconds. Add the boiled pasta, crushed peanuts, tomato ketchup & blanched veggies. Mix & fry for 5-6 minutes. Remove from heat.

Serve hot.


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