Recipe: Masala Pasta
Instructions:
Ingredients For the masala sauce 2 tbsp vegetable oil 10 black peppercorns 3 cloves 4 green cardamom 2 tsp cumin seeds 2 cinnamon sticks 1 bay leaf 500g white onion 1 tbsp ginger 1 tsp ground turmeric ½ tsp red chilli powder 1 tbsp ground coriander 1 tsp garam masala 2 tbsp tomato purée 500ml chopped tomatoes 600g penne pasta 200g frozen peas 200g spinach Equipment: Large mixing bowl Frying pan Blender Recipe Description: Sauce prepare the ginger garlic paste. Blend the ginger and garlic with a teaspoon of water in a blender. To make the masala sauce, heat the oil in a large frying pan. Add the whole spices (peppercorns, cloves, green cardamom, cumin seeds, cinnamon and bay leaf) and fry until they start to crackle, then add the onions. Cook the onions gently and slowly until caramelised and very dark brown. NOT BURNT Add a tablespoon of the ginger garlic paste and fry gently for 3-4 minutes. Taste to make sure the ginger and garlic are well cooked otherwise their flavour will be too strong. Add all the powdered spices and mix well. Add the chopped tomatoes Add 100-150ml/3½-5fl oz water if the sauce is too thick Finally add the tomato purée and cook until the oil comes to the surface of the sauce(splits) Pasta and finishing Cook the pasta to the instructions Cook the peas Drain the pasta add the sauce baby spinach and peas Serve
Ingredients
- ground turmeric : 1 spice
- bay leaf : 2 g
- black peppercorns : 5 g
- cardamom pods : 1 spice
- chilli powder : 1 spice
- cinnamon sticks : 10 g
- cumin seeds : 10 g
- fresh ginger : 20 g
- garam masala : 1 spice
- ground coriander : 1 spice
- penne pasta : 950 g
- spinach : 500 g
- tomato puree : 30 g
- vegetable oil : 50 ml
- whole cloves : 1 spice
- chopped tomatoes : 500 g
- frozen peas : 280 g
- white onion : 500 g