Indian Style Pasta

Ingredients(for 1 medium bowl per serving)

• 1.5 cups Whole wheat pasta (atta pasta) (penne or fusilli works well)
• 1 medium Onion (finely chopped, pyaaz)
• 2 medium Tomato (finely chopped, tamatar)
• 1 medium Capsicum (bell pepper) (any color, diced, shimla mirch)
• 1 small Carrot (grated or finely chopped, gajar)
• 1/4 cup Green peas (fresh or frozen, matar)
• 1 tsp Ginger-garlic paste (adrak-lehsun paste)
• 1 Green chili (finely chopped, hari mirch (optional for heat)) - optional
• 1 tbsp Olive oil or cold-pressed mustard oil (sarson ka tel for authentic Indian flavor)
• 1/4 tsp Turmeric powder (haldi)
• 1/4 tsp Red chili powder (lal mirch powder)
• 1/2 tsp Garam masala (optional for extra spice) - optional
• to taste Salt (namak)
• 2 tbsp Fresh coriander leaves (finely chopped, dhania patta)
• 1 tsp Lemon juice (nimbu ras) - optional

Instructions

1. 1

   Boil the whole wheat pasta (atta pasta) in plenty of salted water until al dente. Drain and set aside, reserving 1/4 cup of pasta water.

   10 minutes

   Add a few drops of oil to the boiling water to prevent sticking.

2. 2

   Heat olive oil or mustard oil in a kadhai or deep pan. Add ginger-garlic paste and sauté for 30 seconds until fragrant.

   2 minutes

   Use mustard oil for a distinct Indian aroma.

3. 3

   Add chopped onions and sauté until translucent. Add green chili if using for extra heat.

   3 minutes

   Finely chop onions for even cooking.

4. 4

   Add tomatoes and cook until soft and mushy. Stir in turmeric, red chili powder, and salt. Cook until oil separates from the masala.

   4 minutes

   Use ripe tomatoes for a tangy base.