Tandoori Pasta or Tandoori Sauce Pasta is a delightful fusion dish that combines the vibrant flavors of Indian Tandoori cuisine with the comforting texture and taste of Italian pasta.
This unique dish combines the smoky and aromatic essence of Tandoori spices, which is generally used for grilling meats, with the creaminess of pasta sauce, creating a gastronomic adventure that is both familiar and exotic.
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About Tandoori Pasta
Desi pasta" typically refers to an Indianized version of pasta, where traditional Italian pasta dishes are adapted to suit the Indian palate by incorporating local flavors and spices. Few examples of desi pasta are makhani pasta, tandoori pasta, masala pasta, etc.
This pasta is a relatively new dish that originated in the Indian subcontinent. It was created as a way to combine the popular flavors of tandoor spices with the versatility of pasta. The dish gained popularity due to its unique taste and variety of textures.
The name "tandoori" refers to the method of cooking in a tandoor, which is a classic clay oven used in Indian cuisine to cook bread, meats, and other meals at high temperatures.
In case of creamy tandoori pasta, the pasta is often cooked al dente and then tossed with a tandoori sauce.
Why Should You Make THIS Pasta?
This Tandoori Pasta Recipe is
- Easy to prepare
- Made with easily available ingredients
- Budget friendly
- Versatile (You can add paneer, tofu or any meat)
- Perfect fusion dish for any home party or weeknight meal
Ingredients for Tandoori Pasta Recipe
Pasta: For this dish, I used penne pasta. But you can also make this dish with farfalle, fusilli, spaghetti, etc.
Vegetables: Red & Yellow Bell Pepper, Onion, Green Chili, etc.
Ginger-Garlic Paste: I have used freshly ground ginger and garlic paste. However, you can also use ready-made ginger-garlic paste.
Spice Powders: The key ingredient is the Tandoori Masala, a spice mix that traditionally includes garam masala, garlic, ginger, onion, and red chili powder among others. Apart from tandoori masala powder I have added turmeric powder, red chili powder, kasuri methi and salt.
Oil/Butter: Use butter while making the pasta sauce. You can also use olive oil.
Cheese: I have used grated cheddar cheese for this dish you can use other varieties of cheese too.
Instructions
Fill a big pot with boiling water, then add salt. After that, add the pasta to the water and cook it until it's al dente.
Before draining the water, save a cup of pasta water. After draining the pasta, drizzle it with olive oil to prevent it from sticking together.
In a pan, melt the butter and add the chopped onion and chili. Cook for a few minutes.
Next add ginger and garlic paste and cook until the raw smell is gone.
Mix in the spice powders, including tandoori masala, turmeric, red chili powder, and dried kasuri methi.
Add the reserved pasta water at this point to avoid burning the spices. Now add the diced bell peppers and simmer for a few minutes.
After that, add the milk to the mixture and bring it to a boil. If you want to make the sauce thick, then add 1 tablespoon of all-purpose flour (maida) before adding the milk. After roasting the flour with the spice mixture, add the milk and whisk thoroughly until no lumps remain. I did not add any flour in this recipe.
Next, add the shredded cheese and whisk thoroughly for a few minutes, or until the cheese dissolves. Check the seasoning.
Finally reduce the flame and add boiled pasta. Combine with the tandoori sauce and turn off the gas. Add extra grated cheese and chopped coriander on top and serve hot.
Serving Suggestions
Tandoori Pasta is a delicious main course option. It goes well with garlic bread, salad, or soup on the side.
Variations
You can try two types of tandoori pasta recipes: one is creamy tandoori pasta where pasta is cooked in creamy tandoori sauce without any vegetables. The other is tandoori pasta with vegetables or any protein (such as meat, prawn, tofu, etc.)
Grilled or roasted veggies, paneer (Indian cottage cheese), or even cooked meats can be added to elevate the dish even further.
Use tandoori marinade for shredded chicken pieces, cook them and add in to make tandoori chicken pasta or chicken tandoori pasta. Similarly, you can prepare paneer tandoori pasta or tofu tandoori pasta.
Storage
I always recommend making this pasta fresh. However, allow to cool before storing in an airtight container in the fridge for 2-3 days.
Reheat the pasta on the stove or in the microwave. If necessary, add a splash of more liquid (water, milk, or vegetable stock) to loosen the sauce.
Top tips
- When you salt the water, the seasoning penetrates the pasta and flavors it from within.
- If you want additional richness in the pasta sauce, make it with half milk and half fresh cream.
- Tandoori foods have a smokey flavor, which is achieved by burning a little piece of charcoal on the burner and placing it in a small bowl that may be placed inside the bowl containing your cooked pasta.
FAQ
Yes. You can use tandoori masala powder or tandoori chicken masala for this dish. It is the same spice powder with variation in name and if you are vegetarian do check the ingredients and make sure it does not contain any meat or meat by products.
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Tandoori Pasta
Materials
- 2 cups Penne Pasta
- 2 no Onion chopped
- ¼ cup Red Bell Pepper chopped
- ¼ cup Yellow Bell Pepper
- 1 teaspoon Green Chili chopped
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Red Chili Powder
- 1½ tablespoon Tandoori Masala Powder
- 1 cup Milk
- ¼ cup Cheese grated
- 2 tablespoon Butter
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- Salt to taste
Instructions
- Boil water in a large pot and add salt in the water.
- Next add pasta in the water and cook until it becomes Al Dante.
- Save a cup of pasta water before draining the water.
- Drizzle the pasta with olive oil after draining the water to prevent it from sticking together.
- Now melt butter in a pan and add chopped onion and chili. Sauté for few minutes.
- Next add ginger and garlic paste and cook until the raw smell is gone.
- Add spice powders including tandoori masala, turmeric, red chili powder, dried kasuri methi and combine well.
- Add saved pasta water at this time to avoid burning the spices.
- Now add chopped bell peppers and cook for few minutes.
- After that add milk to the mixture and allow to boil.
- Add grated cheese next and mix well for couple of minutes or until the cheese dissolves. Check the seasoning.
- Finally reduce the flame and add boiled pasta. Combine with the tandoori sauce and turn off the gas.
- Add more grated cheese and chopped coriander on top and serve hot.
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