अगर यह देसी पास्ता बना लिया तो सारे पास्ता की रेसिपी भूल जाओगे

Ingredients

• 200 g Millet Pasta (dry, zero‑flour pasta, keep slightly al dente)
• 1 medium Onion (white part removed, sliced thick)
• 1 medium Red Bell Pepper (sliced thick)
• 1 medium Yellow Bell Pepper (sliced thick)
• 1 medium Green Bell Pepper (sliced thick)
• 6 cloves Garlic (chopped)
• 4 medium Tomatoes (chopped and blended into a smooth paste)
• 2 tsp Kashmiri Red Chili Powder (mild, gives bright red color)
• 0.5 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 1 small Green Chili (slit lengthwise)
• 1 tsp Chili Sauce (adds tanginess)
• 1 tbsp Tomato Ketchup
• 35 g Processed Cheese (grated)
• 2 tbsp Fresh Cream (or heavy cream)
• 2 tbsp Fresh Coriander Leaves (chopped for garnish)
• 3 tbsp Vegetable Oil (for sautéing and sauce)
• to taste Salt (add gradually)

Instructions

1. Prepare Vegetables

   Wash all bell peppers and onion. Remove the white core of the onion, slice the onion, red, yellow and green bell peppers into thick slices (about ½‑inch). Set aside.

   Time: PT5M

2. Make Tomato Paste

   Core the tomatoes, chop roughly and blend in a grinder to a smooth paste. No water added.

   Time: PT5M

3. Boil Pasta Al Dente

   Bring a large pot of water to a rolling boil, add a generous pinch of salt, then add the millet pasta. Cook for 6‑7 minutes until the pasta is still slightly firm in the centre (al dente). Drain using a colander but do NOT rinse; reserve a cup of pasta water.

   Time: PT10M

   Temperature: 100°C

4. Sauté Vegetables

   Heat 1 tbsp oil in the large pan over high flame. Add the sliced bell peppers and onion. Stir‑fry for 2‑3 minutes until they just turn a light colour but remain crunchy. Transfer to a plate and set aside.

   Time: PT3M

   Temperature: high

5. Prepare the Tomato‑Spice Sauce

   In the same pan add 2 tbsp oil. Add chopped garlic and sauté for 30 seconds (do not brown). Add sliced onion and cook until lightly golden. Add the tomato paste, stir and cook for 2‑3 minutes to evaporate excess water. Sprinkle Kashmiri red chili powder, turmeric, coriander powder, cumin powder and salt; mix well. Reduce flame to low and let the spices cook for another 2 minutes. Add green chili, chili sauce, and ketchup; stir. Finally, add grated processed cheese and cream; mix until the sauce becomes smooth and glossy.

   Time: PT8M

   Temperature: low

6. Combine Pasta, Sauce and Veggies

   Add the boiled pasta to the sauce, tossing gently. If the sauce looks thick, add a splash of the reserved pasta water (1‑2 tbsp) to loosen. Add the sautéed bell peppers back into the pan, mix everything together for 1‑2 minutes so the flavors meld. Turn off the heat.

   Time: PT3M

7. Garnish and Serve

   Sprinkle chopped fresh coriander over the pasta. Serve hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

70 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Millet Pasta: Durum wheat pasta, Rice pasta
• Instead of Onion: Shallot
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Yellow Bell Pepper: Red bell pepper
• Instead of Green Bell Pepper: Green zucchini
• Instead of Garlic: Garlic paste
• Instead of Tomatoes: Canned crushed tomatoes
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Turmeric Powder: Annatto (for color)
• Instead of Coriander Powder: Cumin‑coriander blend
• Instead of Cumin Powder: Ground cumin
• Instead of Green Chili: Red chili flakes
• Instead of Chili Sauce: Sriracha
• Instead of Tomato Ketchup: Tomato puree
• Instead of Processed Cheese: Cheddar, Mozzarella
• Instead of Fresh Cream: Full‑fat milk + butter
• Instead of Fresh Coriander Leaves: Parsley
• Instead of Vegetable Oil: Olive oil, Ghee

Equipment Needed

• Large Pot
• Colander
• Cutting Board
• Chef Knife
• Blender or Hand Grinder
• Large Frying Pan
• Wooden Spoon or Spatula
• Measuring Spoons
• Serving Bowl

Critical Steps — Do Not Skip

• Do not overcook the millet pasta; keep it slightly al dente.
• Sauté the vegetables only until lightly colored to retain crunch.
• Cook the tomato‑spice mixture on low flame to prevent burning.
• Do not rinse the pasta after draining; retain starch for sauce binding.

Chef Tips from the Video

• For extra smoky flavor, add a pinch of smoked paprika with the Kashmiri chili powder.
• If you like a richer sauce, finish with a drizzle of ghee just before serving.
• Use a splash of lemon juice at the end for a bright contrast to the creamy sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freezing is not recommended; texture may become mushy.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop all vegetables and store them in airtight containers in the fridge for up to 24 hours.
• Blend the tomatoes into paste a day ahead and keep refrigerated.
• Measure all spices into a small bowl; this speeds up the sauce step.

Frequently Asked Questions