Instant Pot Tomato Pasta Recipe – Garam Masala & Kasuri Methi

Last Updated on 4 months by Neha Deshmukh

Instant Pot Tomato Pasta Recipe – Garam Masala & Kasuri Methi

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, comforting, and flavorful meal that doesn’t require hours in the kitchen. Well, look no further! This Instant Pot Tomato Pasta is a game-changer. It’s packed with aromatic Indian spices, comes together in under 30 minutes, and is seriously addictive. I first made this when I was craving something cozy and flavorful, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t your average tomato pasta. We’re taking things up a notch with a beautiful blend of garam masala, cardamom, and the wonderfully unique flavor of kasuri methi (dried fenugreek leaves). Plus, using the Instant Pot makes it unbelievably easy – no more babysitting a pot on the stove! It’s perfect for busy weeknights, a cozy weekend dinner, or when you just need a big bowl of comfort.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1.5 tablespoons oil
• 3-4 large garlic cloves, finely chopped
• 1 inch ginger, finely chopped
• ½ jalapeño, seeded and chopped (adjust to your spice preference!)
• 1 medium yellow onion, chopped
• 1 cup water
• 8 oz whole wheat penne pasta (about 225g)
• 14.5 oz can diced tomatoes (about 410g)
• 1 tablespoon tomato paste
• ¼ teaspoon cardamom powder
• ¼ teaspoon garam masala
• ¼ teaspoon red chili powder
• ½ teaspoon Kashmiri red chili powder (for color and mild heat)
• ½ teaspoon salt
• ½ teaspoon sugar
• 1 cup coconut milk
• 1.5 teaspoons kasuri methi (dried fenugreek leaves), crushed
• 1 tablespoon chopped cilantro

Ingredient Notes

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

• Garam Masala: This is a blend of warming spices – typically cinnamon, cloves, cardamom, cumin, coriander, and black pepper. Every brand has a slightly different flavor profile, so feel free to use your favorite!
• Cardamom: A little goes a long way! It adds a beautiful floral aroma and a touch of sweetness. I prefer using ground cardamom for convenience, but you can grind your own from pods if you’re feeling fancy.
• Kasuri Methi: Don’t skip this! It has a unique, slightly bitter, and wonderfully savory flavor that’s essential to the dish. Crush it between your palms before adding to release its aroma. If you absolutely can’t find it, see the FAQs for substitution ideas.
• Whole Wheat Penne Pasta: I love using whole wheat pasta for the added fiber and nutty flavor. But feel free to use any pasta shape you like – rotini, fusilli, or even spaghetti would work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Press the sauté button on your Instant Pot. Once hot, add the oil, chopped garlic, ginger, jalapeño, and onion. Sauté for 2-3 minutes, until the onion is softened and fragrant.
2. Pour in the water and deglaze the pot, scraping up any browned bits from the bottom. This prevents the “burn” notice and adds tons of flavor!
3. Add the pasta, diced tomatoes, tomato paste, cardamom powder, garam masala, red chili powder, Kashmiri red chili powder, and salt. Don’t stir! Spread the tomatoes evenly over the pasta. This is important for even cooking.
4. Close the lid and cook on high pressure for 6 minutes. After the cooking time is up, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
5. Open the lid, give everything a good stir, and press the sauté button again. Add the sugar, coconut milk, and crushed kasuri methi. Simmer for about 2 minutes, allowing the sauce to thicken slightly.
6. Finally, stir in the chopped cilantro. Sprinkle a little extra cardamom powder and garam masala on top before serving – it just elevates the flavors even more!

Expert Tips

• Don’t overcook the pasta! 6 minutes is usually perfect for al dente pasta, but cooking times can vary slightly depending on your Instant Pot.
• Deglazing is key. Seriously, don’t skip this step! It prevents burning and adds so much flavor.
• Taste and adjust. Everyone’s spice tolerance is different. Feel free to add more or less chili powder to suit your preference.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just make sure your garam masala doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: Simply use your favorite gluten-free pasta. Brown rice pasta or lentil pasta work well.
• Spice Level Adjustment: Reduce or omit the jalapeño and red chili powder for a milder flavor. Add a pinch of cayenne pepper for extra heat.
• Quick Weeknight Version: Use pre-chopped garlic, ginger, and onion to save time. You can even use pre-crushed kasuri methi!

Serving Suggestions

This pasta is delicious on its own, but it’s even better with a side of warm naan bread or a simple cucumber raita. A sprinkle of extra cilantro and a dollop of yogurt also make lovely additions.

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.

FAQs

Is this pasta dish suitable for meal prepping? Absolutely! It reheats beautifully and the flavors actually meld together even more overnight.

Can I use a different type of pasta in this recipe? Yes, definitely! Rotini, fusilli, or even spaghetti would work well. Just adjust the cooking time accordingly.

What can I substitute for Kasuri Methi? If you can’t find kasuri methi, you can try using a combination of dried oregano and fenugreek seeds (about ½ teaspoon of each). It won’t be exactly the same, but it will add a similar savory flavor.

How can I adjust the heat level of this pasta? Reduce or omit the jalapeño and red chili powder for a milder flavor. Add a pinch of cayenne pepper for extra heat.

Can this recipe be made on the stovetop instead of in an Instant Pot? Yes! Sauté the aromatics as directed, then add the remaining ingredients and simmer for 15-20 minutes, or until the pasta is cooked through, stirring occasionally. You may need to add a little more water if the sauce gets too thick.