How to make Sabziwala Pasta - Pasta cooked with veggies.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Macaroni (मैकारोनी), Potatoes (आलू)
Cuisine : Fusion
Course : Noodles and Pastas
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Sabziwala Pasta Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
For more recipes related to Sabziwala Pasta checkout Pasta Stuffed Bell Peppers, Macaroni Mazaa, Macaroni Alfredo, Macaroni and Cheese with Sausages . You can also find more Noodles and Pastas recipes like Noodles With Soya Mince, Fresh Pasta Dough, Perfect Hakka Noodles, Creamy Cajun Chicken Pasta.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Sabziwala Pasta Recipe
Macaroni 1 medium
Potatoes 2 medium
Cauliflower 10-12 flor
Green peas shelled 1/2 cup
Macaroni boiled 100 grams
Olive oil 4 tablespoons
Bay leaf 1
Cumin seeds 1 teaspoon
Ginger-garlic paste 1 tablespoons
Turmeric powder 1/4 teaspoon
Coriander powder 1 1/2 teaspoons
Red chilli powder 1 teaspoon
Salt to taste
Fresh tomato puree 1 cup
Garam masala powder 1 teaspoon
Method
Step 1
Roughly chop onions. Heat olive oil in a pressure cooker. Add bay leaf and cumin seeds and sauté for one minute.
Step 2
Add onions and sauté till lightly coloured. Cut carrot and potatoes into small cubes and add.
Step 3
Add ginger-garlic paste, turmeric powder, coriander powder, red chilli powder and salt and mix well.
Step 4
Add macaroni, cauliflower, green peas, two cups water and tomato puree and mix well.
Step 5
Add garam masala powder and mix. Close the cooker and cook under pressure till two whistles are given out.
Step 6
When the pressure reduces completely open the lid. Transfer the mixture into a serving bowl and serve hot.
