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