Chili Garlic Spaghetti

Ingredients

• 200 g Spaghetti Pasta (dry, measured using a 1‑rupee coin method for approx. 100 g per person)
• 30 g Unsalted Butter (about 2 tablespoons, cut into cubes)
• 5 cloves Garlic (finely chopped)
• 2 pieces Green Chillies (finely chopped, seeds removed for less heat if desired)
• 1 medium Onion (finely chopped)
• 5 g All-Purpose Flour (Maida) (about 1 teaspoon, used to thicken the sauce)
• 5 g Kashmiri Red Chilli Powder (about 1 teaspoon, for colour and mild heat)
• 120 ml Milk (full‑fat milk, brings creaminess)
• 1 tsp Salt (adjust to taste; less now because cheese adds salt)
• 50 g Grated Cheese (processed cheese or mozzarella, adds richness and thickens sauce)
• 10 g Fresh Coriander (roughly a handful, chopped for garnish)

Instructions

1. Prepare all aromatics

   Finely chop the garlic cloves, green chillies and onion. Keep them in separate bowls.

   Time: PT5M

2. Make the base sauce

   Heat the heavy‑duty pan over medium‑low heat, add the butter and let it melt without browning.

   Time: PT1M

3. Sweat garlic, chilli and onion

   Add the chopped garlic, green chilli and onion to the melted butter. Stir gently and cook for 1–1.5 minutes until the onion becomes translucent but does not brown.

   Time: PT2M

4. Add flour to remove raw taste

   Sprinkle the teaspoon of all‑purpose flour over the aromatics and stir continuously for about 30 seconds.

   Time: PT0.5M

5. Season and create the creamy base

   Add Kashmiri red chilli powder, stir quickly, then pour in the milk. Increase heat to medium and bring the mixture to a gentle boil, stirring to avoid lumps. Add salt to taste.

   Time: PT2M

6. Boil water for pasta

   Fill the large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.

   Time: PT5M

7. Cook spaghetti al dente

   Add the measured spaghetti to the boiling water. Gently push it down as it softens, allowing it to submerge fully. Cook for 7–9 minutes (or according to package) until just firm to the bite.

   Time: PT8M

8. Combine pasta with sauce

   Using tongs, transfer the hot spaghetti directly from the pot into the pan with the sauce. Toss for 2–3 minutes, allowing the pasta to finish cooking in the sauce and thicken it.

   Time: PT3M

9. Finish with cheese

   Turn off the heat, sprinkle the grated cheese over the pasta and stir until melted and the sauce becomes glossy.

   Time: PT1M

10. Garnish and serve

    Sprinkle chopped fresh coriander on top, give a final gentle toss, and serve hot.

    Time: PT1M

Nutrition Facts

Calories

520

Protein

15 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g