Ingredients
Scale
- 300 grams penne or fusilli pasta (whole wheat or gluten-free can be used)
- 2 tablespoons olive oil or mustard oil for a richer flavor
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 medium tomatoes, pureed or finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 cup coconut milk or heavy cream (optional for creaminess)
- Salt to taste
- Fresh cilantro for garnish
- 1/2 cup peas or diced bell peppers (optional, for added veggies)
- Juice of half a lemon
If you’re looking for substitutions, feel free to swap the penne for spaghetti or any pasta shape you love. For a dairy-free version, coconut milk adds a lovely richness, while cream creates a more decadent sauce. And if you prefer less heat, simply reduce the red chili powder or omit it altogether—Mama Lou always said, “Make it your own, child.”
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside, reserving a little pasta water for later.
- Heat the olive or mustard oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant. This step always reminds me of Mama Lou’s kitchen, where the sound of spices popping was like music.
- Add the chopped onion and sauté until golden brown, about 6-7 minutes. Stir frequently to prevent burning. Ouma and I often chat during this stage, sharing stories and sneaking tastes.
- Mix in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.
- Pour in the pureed tomatoes and cook until the oil begins to separate from the mixture, roughly 7-8 minutes. This slow cooking deepens the flavor, much like the slow conversations shared over meals in my family.
- Sprinkle in turmeric, coriander powder, red chili powder, and garam masala. Stir well to combine all the spices evenly. Adjust the heat to low and let the masala simmer gently for 5 minutes.
- If using peas or bell peppers, add them now and cook until tender, about 3-4 minutes.
- Pour in the coconut milk or cream, stirring gently to create a luscious sauce. Simmer for an additional 3 minutes. I find this step makes the dish feel like a warm embrace on a chilly evening.
- Add the cooked pasta to the skillet, tossing everything together. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
- Season with salt to taste and finish with a squeeze of fresh lemon juice to brighten the flavors.
- Garnish with chopped fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
