Roz ka khaana
Masala Pasta Tadka
The dish this brand was built on. Onion, tomato and a whole lot of patience, finished with butter and pasta water until the sauce clings.
- 25 minutes
- Serves 2-3
- Easy
Ingredients
- 200 gMasala Fusilli
- 2 tbspButter
- 1Onion, finely chopped
- 3Tomatoes, crushed or blitzed
- 1 tbspGinger-garlic paste
- 1 tspRed chilli powder
- 1 tspGaram masala
- 1/2 tspTurmeric
- 1 tspSugar, optional
- HandfulFresh coriander
Method
- Melt the butter in a heavy pan over medium heat. Add the onion and cook until soft and just beginning to colour, about 6 minutes.
- Stir in the ginger-garlic paste and let it sizzle for 30 seconds, until the raw smell is gone.
- Add the tomato and the dry spices. Simmer 8 to 10 minutes, stirring often, until the masala thickens and the oil separates at the edges.
- Boil the pasta in well-salted water until just shy of al dente. Before draining, reserve a cup of the water.
- Add the pasta and a splash of the water to the masala. Toss hard over medium heat for two minutes so the sauce grips every twist.
- Finish with butter, coriander and a crack of black pepper. Serve hot.
Chef's notes
- The sauce should be a shade looser than you think - it tightens in the last minute of tossing.
- A spoon of grated cheese off the heat turns it into a kid's dinner without changing the recipe.
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