![]() It starts with a quick spluttering of cumin seeds followed by sautéing of onions, garlic and green chilies. This sauce is all about the lip-smacking combo of spices and your favorite veggies. Now, let’s go back to the sauce of our masala pasta. When chicken is ready, drain and shred into bite-sized pieces. Cut into small pieces, so it’ll cook really quick. As soon as the pasta is cooked, it goes straight into the sauce ready to soak in all the great flavors.Īnd don’t forget the chicken. ![]() Plus, I don’t need to worry about the strands sticking to each other. Whenever I cook pasta, I boil the pasta and make the sauce at the same time. Once in a while, I gave it a stir just to ensure even cooking. When the water boiled, I added in pasta and waited for it to cook ‘al dente’. While I was waiting for the water to come to a rolling boil, I started prepping all the other ingredients. One for pasta, and the other one for poaching the chicken. So, that evening, as soon as I came back home, I placed two pots on the stove and filled them with plenty of water. This Indian version of pasta, also known as masala pasta, came about on a super busy day when the last thing I wanted to do was cooking an elaborate meal. Truth to be told, I’m always fascinated with the versatility of this simple ingredient. Which is the most-loved, highly addictive savory food in the world? My answer is ‘pasta’. Masala pasta – Delicious, spicy, and flavor packed – This Indian style pasta recipe ticks all the boxes for an extraordinary meal and will have you coming back for more! The quick and easy feature makes it the ultimate weeknight family dinner!
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