Masala Pasta
15-30 min, 3-4 servings, cilantro, contributed, cook 15 min, coriander powder, cumin seeds, curry powder, dairy free, easy, garlic, indian, low fat, main course, olive oil, onion, pasta, plant-based, prep 5 min, pressure cook, red chili powder, salt, sauté, Subhadra Burugula, tomatoes, turmeric powder, vegan, vegetarian, water
Ingreadient
- 1 cup pasta
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 3 cloves garlic
- 1 small onion
- 3 small tomatoes
- 1 tsp turmeric powder
- 1 tsp curry powder
- 1 tbsp coriander powder
- red chili powder
- salt
- 1 1/4 cup Water
- cilantro
Direction
- Put instant pot on saute mode high. Add oil and let it get hot.
- Add cumin seeds and garlic and fry. Add onions and saute well.
- Now add tomatoes and fry them till they become soft. Add all the spice powders and salt. Fry for a minute or two.
- Add pasta and water(add water just enough to cover the pasta). Mix well and turn off saute mode.
- Put instant pot on manual mode high for 5 minutes, keep vent to sealing position. Do quick release or natural pressure release. I did release after 10 minutes.
- Garnish with Cilantro and serve hot
