Quick Tandoori Pasta Recipe

Quick Tandoori Pasta | Pasta in Spicy Tandoori Sauce

Ingredients

• Paprika powder/Kashmiri red chili powder 3 tsp
• Garam Masala 1/2 tsp
• Coriander powder 2 tsp
• Cumin powder 1 tsp
• Mango powder 1 tsp
• Dry fenugreek 1 tsp
• Penne Pasta 400 gms
• Butter 2 tbsp
• Garlic cloves 2, chopped
• Plain flour 3 tbsp
• Milk 500 ml
• Chili flakes 1/2 tsp or to taste (according to your spice level)
• Tandoori spice mix as needed
• Cheese 3/4 cup or more (I used mozzarella, you can use cheddar or parmesan too)
• Salt to taste
• Fresh cream 2 tsp
• Fresh coriander 2 tbsp, chopped
• Green chilies 1-2, chopped

Prepration

1. Boil 400 gms of pasta according to package instructions.
2. Run tap water through it to stop the cooking process. Drain and set aside.
3. In a bowl, mix together paprika powder, garam masala, coriander powder, cumin powder, mango powder and dry fenugreek. Store in an air tight container.
4. In a pot, heat butter and add chopped garlic. Fry until aromatic. Do not let it brown.
5. Add plain flour and cook on low flame until the flour changes color from white to off white but not brown.
6. Add 100-200 ml milk and whisk to get rid of the lumps. Once the mixture is smooth, add the remaining milk and cook until the sauce is thickened to your desired consistency.
7. Add chili flakes, tandoori spice mix (I added 2 tsp full), fresh cream, mozzarella cheese, salt, fresh coriander and green chilies. Mix until well combined. Add more milk if needed.
8. Add the boiled pasta and mix.
9. Quick Tandoori Pasta is ready. Serve immediately. Enjoy!

NOTE: If you want to prepare ahead of time, you can make the sauce and keep it covered. When its time to serve, just heat the sauce and add boiled pasta. Mix and serve immediately.

https://www.youtube.com/watch?v=XHOmBV4js_E

Print Recipe

Quick Tandoori Pasta | Pasta in Spicy Tandoori Sauce

Author: Naush

Ingredients

• Paprika powder/Kashmiri red chili powder 3 tsp
• Garam Masala 1/2 tsp
• Coriander powder 2 tsp
• Cumin powder 1 tsp
• Mango powder 1 tsp
• Dry fenugreek 1 tsp
• Penne Pasta 400 gms
• Butter 2 tbsp
• Garlic cloves 2 chopped
• Plain flour 3 tbsp
• Milk 500 ml
• Chili flakes 1/2 tsp or to taste according to your spice level
• Tandoori spice mix as needed
• Cheese 3/4 cup or more I used mozzarella, you can use cheddar or parmesan too
• Salt to taste
• Fresh cream 2 tsp
• Fresh coriander 2 tbsp chopped
• Green chilies 1-2 chopped

Instructions

• Boil 400 gms of pasta according to package instructions.
• Run tap water through it to stop the cooking process. Drain and set aside.
• In a bowl, mix together paprika powder, garam masala, coriander powder, cumin powder, mango powder and dry fenugreek. Store in an air tight container.
• In a pot, heat butter and add chopped garlic. Fry until aromatic. Do not let it brown.
• Add plain flour and cook on low flame until the flour changes color from white to off white but not brown.
• Add 100-200 ml milk and whisk to get rid of the lumps. Once the mixture is smooth, add the remaining milk and cook until the sauce is thickened to your desired consistency.
• Add chili flakes, tandoori spice mix (I added 2 tsp full), fresh cream, mozzarella cheese, salt, fresh coriander and green chilies. Mix until well combined. Add more milk if needed.
• Add the boiled pasta and mix.
• Quick Tandoori Pasta is ready. Serve immediately. Enjoy!
• NOTE: If you want to prepare ahead of time, you can make the sauce and keep it covered. When its time to serve, just heat the sauce and add boiled pasta. Mix and serve immediately.