Spaghetti Recipe- Yogurt Tomato Sauce & Cinnamon Indian Fusion

Last Updated on 2 months by Neha Deshmukh

Spaghetti Recipe – Yogurt Tomato Sauce & Cinnamon Indian Fusion

Introduction

Okay, so I have to confess – I love a good fusion dish. There’s something so exciting about taking flavors you know and love and twisting them into something completely new. This spaghetti recipe is exactly that! It’s a beautiful marriage of Italian comfort food and warm Indian spices. I first made this when I was craving something a little different, and honestly, it’s been a family favorite ever since. The creamy yogurt tomato sauce with a hint of cinnamon is seriously addictive. You won’t believe how well it all comes together!

Why You’ll Love This Recipe

This isn’t your average spaghetti. It’s quick, easy, and packed with flavor. The yogurt sauce adds a lovely tanginess and creaminess that perfectly complements the sweet cinnamon and savory herbs. It’s a surprisingly light yet satisfying meal, and it’s guaranteed to impress anyone you serve it to. Plus, it’s a fun way to introduce Indian flavors to those who might not be familiar with them!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 3 cups boiled spaghetti
• 2 tbsp olive oil
• 1 large onion, chopped
• 1 bay leaf
• 1 inch cinnamon stick
• 6-7 garlic flakes, crushed
• 4-5 blanched tomatoes
• 2-3 tbsp hung curd/yogurt
• 1 tbsp fresh parsley/coriander, chopped
• 1 tsp dried herbs/oregano
• 0.25 tsp cinnamon powder
• Salt, to taste
• Freshly ground pepper, to taste
• 1 tbsp grated cheese, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Cinnamon: Don’t skip it! It sounds unusual in a tomato sauce, but it adds such a lovely warmth and depth of flavor. It’s a little secret ingredient that really elevates the dish.
• Yogurt/Curd: I prefer using hung curd (also known as Greek yogurt) because it’s thicker and tangier. This prevents the sauce from becoming too watery. If you can’t find hung curd, you can strain regular yogurt through a cheesecloth for a few hours to remove excess liquid.
• Herbs & Spices: I love the combination of Italian oregano with the Indian cinnamon. Feel free to experiment with other herbs too – a little basil or thyme would also be lovely.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your spaghetti in salted water until it’s al dente – that means it should still have a little bite to it. Drain it and set it aside.
2. Now, heat the olive oil in a nice, wide pan. Add the bay leaf and cinnamon stick. Let them sizzle for a minute to release their fragrance. Then, toss in the chopped onion and crushed garlic. Sauté until the onions are translucent and beautifully softened.
3. Add the blanched tomatoes, parsley, oregano, cinnamon powder, salt, and pepper. Cook for about 6-8 minutes, stirring occasionally, until the sauce thickens slightly.
4. Here’s where we create the magic! Remove about ¾ of the tomato sauce and let it cool slightly. Once cooled, mix it with the beaten yogurt. This creates a creamy, tangy base.
5. Toss the cooked spaghetti in the remaining tomato sauce in the pan with a drizzle of olive oil for 2-3 minutes, ensuring it’s well coated.
6. Plate the spaghetti, generously top with the yogurt-tomato sauce, and garnish with grated cheese and a sprinkle of fresh herbs. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the spaghetti! Al dente is key for the best texture.
• Taste the sauce as you go and adjust the seasoning to your liking.
• A splash of pasta water can help bind the sauce and spaghetti together beautifully.

Variations

• Spicy Kick: My friend, Priya, loves to add a pinch of red chili flakes to the sauce for a little heat.
• Veggie Boost: Feel free to add some sautéed vegetables like bell peppers, mushrooms, or spinach to the sauce.
• Protein Power: Grilled chicken or shrimp would be a fantastic addition to this dish.

Vegan Adaptation

Want to make this vegan? It’s super easy! Simply swap the yogurt for a plant-based yogurt alternative (like cashew or soy yogurt) and use a vegan cheese for garnish.

Gluten-Free Adaptation

For a gluten-free version, just use your favorite gluten-free spaghetti. There are some great options available these days!

Spice Level Adjustment

If you’re a cinnamon lover like me, feel free to add a little more cinnamon powder. For a bit of heat, add a pinch of black pepper or red chili flakes.

Festival Adaptation

This dish is surprisingly festive! It’s perfect for a casual get-together or a small celebration. You could serve it as part of a larger Indian-Italian spread.

Serving Suggestions

This spaghetti pairs perfectly with a simple green salad and some warm garlic bread. A glass of crisp white wine or a refreshing mango lassi would also be lovely.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of spaghetti works best with this sauce? I prefer a medium-thickness spaghetti, like spaghetti number 5. It holds the sauce really well.
• Can I use store-bought tomato puree instead of blanching tomatoes? Absolutely! You can use about 500ml of good-quality tomato puree.
• What is hung curd and can I substitute it? Hung curd is strained yogurt, making it thicker. If you can’t find it, strain regular yogurt through cheesecloth for a few hours.
• How can I adjust the tanginess of the yogurt sauce? Add a squeeze of lemon juice for extra tang, or a pinch of sugar to balance it out.
• Can this dish be made ahead of time? You can make the sauce ahead of time and store it in the refrigerator. Just cook the spaghetti fresh when you’re ready to serve.