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