Tandoori Pasta
Tandoori Pasta is a delectable fusion meal that mixes the vivid aromas of Indian Tandoori cuisine with the comfortable texture and taste of Italian pasta.
Yield: 3
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.