Indian style vegetable noodles

  • 17 Nov - 23 Nov, 2018
  • Mag The Weekly
  • Cookery


· 1 cup spaghetti pasta

· 1 small sliced onion – 1 small sliced

· 4 cloves garlic

· 1 sprig curry leaves

· 1 tsp mustard seeds

· 1 small chopped carrots

· 6 chopped beans

· ½ cup cauliflower chopped

· 1 large pureed tomato

· 1 tsp chilli powder

· 1 tbsp coriander powder

· 1 tsp turmeric powder

· 1 tsp cumin powder

· 1 tsp garam masala powder

· Salt to taste

· 1 tsp sugar

· 3 tbsp finely chopped coriander/ cilantro leaves

· 1 cup water

· 1 tbsp oil


Cook pasta in salted water; drain it and set aside. Heat oil in a pan and add in mustard seeds, garlic and curry leaves. Let them sizzle for a min. Add in onions and saute for one minute. Now add in all vegetable and saute for another minute.

Add in all spice powder and mix well. Add in tomato puree, salt and sugar. Add in One cup of water and cook till the vegetable are cooked.

Add in 1/4 cup more water and bring it to boil. Add in the cooked pasta and toss well. Let it cook and simmer for five mins or so, till the pasta absorbs the masala and all the masala gets stuck to the pasta. Cook till the oil separates. Sprinkle some coriander leaves and serve.