1. Boil water in a large pot. Add salt and tsp of oil. Add pasta into the boiling water and add whole tomato to blanch. Take out tomato after 5 mins .. continue to cook pasta. After 10-12 mins .. pasta would have cooked. Check .. take care not to overcook. It should be al dente ( Cooked just enough be to retain the shape ) . Drain and retain the stock water. Refresh the cooked pasta with running water. This avoids overcooking of spaghetti due to the heat .Cooked drained pasta is ready . Keep aside
  2. Once blanched tomato has cooled .. peel off skin . Puree.
  3. To begin with .. prepare a tempering … splutter jeera in oil. Add onion, green chilli, ginger garlic paste. Saute till Onion turns translucent.
  4. Add pureed tomatoes and add salt . Saute till oil separates.
  5. Add finely chopped veggies , peas / corn etc . Saute 2-3 mins .
  6. When veggies are almost done .. add capsicum, salt, sugar, haldi , chilli powder, tomato ketchup and pav bhaji masala/kitchen king masala / garam masala. Combine everything and saute for 1-2 mins.
  7. Add 75 % cooked pasta, little pasta water kept aside .. Mix. Cover and cook for 3-4 mins, so that pasta takes in flavour.
  8. Anything desi .. is incomplete without coriander leaves 🙂 .. so lastly add chopped coriander leaves. You can add grated cheese also at this stage ( optional). Mix and switch off
  9. Enjoy spicy desi masala pasta hot !!!
Recipe Notes
  • please cook al dente . Else we will end up with mushy mushy over cooked spaghetti and will not taste good .
  • You can use any type of pasta like penne, macaroni, spiral etc.
  • Choice of veggies can vary and you can use just onion & tomato if you don’t have any veggie in stock.

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