Ever had one of those cravings where you want pasta… but also something spicy, tangy, chatpata, and unmistakably Indian?
That’s exactly where this Indian Style Masala Pasta steps in.
It’s pasta — but with all the flavors your Indian tastebuds secretly want:
Onions, tomatoes, green chillies, masalas, veggies, and that final touch of fresh coriander.
This is the pasta you’ll see in Indian street cafés, college canteens, quick tiffin shops — comforting, bold, and instantly addictive.
If you grew up in India, you know this:
We love adapting global dishes to our own flavor profile. And masala pasta is the best example of India’s “fusion done right.”
Here’s why this recipe always wins:
It’s pasta… but with the soul of a masala Maggi.
Hard to beat that, right?
Penne works best because its ridges catch all the masala beautifully.
But yes—elbow macaroni or fusilli works too.
This trio is your sauce base. They give body, richness, and sweetness to balance the spice.
Adds instant heat and aroma.
Adjust based on who’s eating.
These bring texture, nutrition, and that signature desi-stir-fry feel.
This is where things get fun.
The masala combo gives:
Chaat masala especially brings that street-style magic.
Freshness + aroma + true desi finish.
Vegan Swap 🌱: Use oil and skip cheese.
You’ll start by boiling your pasta until it’s perfectly soft — not al dente like Italians prefer.
Indian masala pasta tastes better when the pasta is cooked fully.
In a hot pan, pour in the oil and add your chopped garlic. Once it sizzles, throw in the onions and sauté until they turn glossy.
Add the green chillies and tomatoes, mash them gently, and let the tomatoes break down.
Now toss in your chopped beans, carrot, peas — this is where the dish becomes wholesome.
Sprinkle all the spices: salt, Kashmiri chilli, coriander, cumin, pepper, chaat masala, and garam masala.
Let everything cook down with just a splash of water so the masala turns thick and glossy.
Now add your cooked pasta and toss, toss, toss — until every piece is coated beautifully.
Finish with fresh coriander and optional cheese.
Serve steaming hot and watch it disappear.
Pro Tip💡: Add 1–2 tbsp pasta-cooking water for a silkier masala coating.
Pro Tip: Add coriander leaves at the end. Cooking them kills the aroma.
Serve immediately while the spices are aromatic and the pasta still glossy.
Top with grated cheese or even crushed chilli flakes for extra punch.
Refrigeration:
Store in an airtight container for up to 24 hours.
Pro Tip: Add 1–2 tbsp water before reheating to revive the masala.
Heat a pan, add a splash of water or butter, toss until warm.
Heat for 45–60 seconds → stir → heat again if needed.
| Ingredient | Substitute |
|---|---|
| Penne | Macaroni, fusilli, bow-tie |
| Vegetables | Corn, zucchini, mushrooms, capsicum |
| Oil | Butter or ghee |
| Chaat masala | Amchur powder |
| Garam masala | Kitchen King Masala |
This quick and easy Indian masala pasta is a delicious fusion of spicy Indian flavors and classic pasta comfort. Tossed with fresh veggies, aromatic spices, and a hint of heat, it’s the perfect balance of tangy, savory, and satisfying. Ready in under an hour, this dish makes a hearty lunch or dinner that will keep everyone coming back for seconds.
Finely chop onion, tomatoes, beans, carrot, and coriander leaves. Slice green chillies.
Bring water to a boil, add salt and pasta, and cook until fully done. Strain and set aside.Heat oil in a wide pan.
Add beans, carrot, and green peas, then sauté for a few minutes.
Pour in some water, mix, cover with a lid, and let the vegetables cook for 5 minutes on low flame.
Add chopped coriander leaves and grated cheese. Stir well. Serve hot with extra cheese on top.Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
