Indian-Style Penne Pasta Recipe – Garam Masala & Veggie Fusion

Last Updated on 2 months by Neha Deshmukh

Indian-Style Penne Pasta Recipe – Garam Masala & Veggie Fusion

Hey everyone! If you’re anything like me, you love a good pasta night. But sometimes, you crave something a little…different. I first stumbled upon this recipe when I was trying to use up some veggies and had a serious craving for Indian spices. The result? This incredible Indian-style penne pasta that’s become a family favorite! It’s a fun fusion of Italian comfort food and vibrant Indian flavors – and it’s surprisingly easy to make.

Why You’ll Love This Recipe

This isn’t your average pasta dish. We’re talking tender penne tossed in a rich, aromatic masala sauce packed with colorful veggies. The garam masala and kasuri methi really elevate the flavor, giving it that authentic Indian touch. It’s quick enough for a weeknight meal, but special enough to impress guests. Plus, it’s a fantastic way to get everyone to eat their veggies!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup penne pasta
• 1 teaspoon salt (for pasta water)
• 1 ½ tablespoons oil
• 1 ½ tablespoons butter
• ½ teaspoon cumin seeds
• 2-3 cloves garlic, minced
• ½ inch ginger, grated
• 1 medium onion, chopped
• 1 medium carrot, chopped
• ½ cup bell peppers, chopped
• ½ cup green peas
• 2 tablespoons sweet corn
• ½ teaspoon salt (for masala)
• ½ teaspoon Kashmiri red chili powder (adjust to taste!)
• ½ teaspoon garam masala
• ½ teaspoon coriander powder
• 1/8 teaspoon turmeric
• 2 medium tomatoes, pureed
• 1 tablespoon tomato ketchup
• ½ cup reserved pasta water (important!)
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• Fresh coriander leaves, for garnish
• Optional: Cream or cheese, for serving

Ingredient Notes

Let’s talk about a few key ingredients that make this recipe sing:

• Garam Masala: This is the heart of the Indian flavor! It’s a blend of warming spices like cinnamon, cardamom, and cloves. Every brand is a little different, so feel free to experiment to find your favorite.
• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter, and incredibly fragrant flavor. You can find it at most Indian grocery stores. Rubbing it between your palms before adding it releases even more flavor.
• Pasta Choice: Penne works beautifully because the ridges hold the sauce so well. But feel free to experiment with other shapes like rotini or fusilli.
• Tomatoes: Using pureed tomatoes creates a smoother sauce, but diced tomatoes work in a pinch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 6 cups of water to a boil in a large pot. Add 1 teaspoon of salt, the penne pasta, and a few drops of oil. Cook al dente for 8-9 minutes. Don’t overcook it – we want it to have a little bite! Drain the pasta, but save about ½ cup of the pasta water. You’ll thank me later.
2. Now, heat the oil and butter in a pan over medium heat. Once the butter is melted, add the cumin seeds. Let them sizzle for a few seconds until fragrant.
3. Add the minced garlic and grated ginger. Sauté for about a minute until they become aromatic – your kitchen should smell amazing right about now!
4. Toss in the chopped onion and fry until golden brown. Then, add the chopped carrots, bell peppers, peas, and sweet corn. Cook for 2-3 minutes, until the veggies are slightly softened.
5. Time for the spices! Add the remaining salt, red chili powder, garam masala, coriander powder, and turmeric. Stir well to coat the veggies. Pour in the pureed tomatoes and tomato ketchup. Cook for 5-7 minutes, stirring occasionally, until the masala thickens and the oil starts to separate from the sides. This is a good sign – it means the flavors are developing beautifully.
6. Pour in the reserved pasta water and add the kasuri methi. Simmer for another 2-3 minutes, until the sauce becomes thick and fragrant.
7. Finally, add the cooked pasta to the masala. Toss well to coat everything evenly. If the sauce seems too thick, add a little more pasta water, one tablespoon at a time, until you reach your desired consistency. Cook for 2 minutes, until the pasta is heated through.
8. Garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t skip reserving the pasta water! It’s liquid gold for creating a creamy, well-coated sauce.
• Taste as you go. Adjust the spices to your liking.
• A little butter goes a long way. It adds richness and flavor.

Variations

• Vegan Adaptation: Swap the butter for vegan butter or more oil. Skip the cream/cheese garnish.
• Gluten-Free Adaptation: Simply use your favorite gluten-free pasta! There are some great options available now.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptation (Navratri-friendly): Omit the onion and garlic for a version suitable for Navratri fasting. You can add a little grated ginger for extra flavor.

Serving Suggestions

This pasta is delicious on its own, but you can also serve it with:

• A dollop of cream or grated cheese (parmesan or mozzarella work well)
• A side of raita (yogurt dip) to cool things down
• Garlic bread for soaking up all that delicious sauce

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen up the sauce.

FAQs

What type of pasta works best in this Indian-style recipe?

Penne is fantastic, but rotini, fusilli, or even macaroni will work well! The key is to choose a shape that holds the sauce nicely.

Can I make this pasta ahead of time?

You can definitely make the masala sauce ahead of time and store it in the refrigerator for up to 2 days. Just cook the pasta fresh when you’re ready to serve.

How can I adjust the spice level to my preference?

Start with a smaller amount of red chili powder and taste as you go. You can always add more, but you can’t take it away!

What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves. It has a unique, slightly bitter flavor that adds a lot of depth to Indian dishes. You can find it at most Indian grocery stores or online.

Can I use fresh tomatoes instead of pureed tomatoes?

Yes, you can! Just dice the tomatoes finely and cook them for a little longer to break them down.

Enjoy this flavorful twist on a classic! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!