Pasta in a creamy curry base – Instant Pot recipe
The biggest reason I decided to chronicle this recipe was to share the simple tips and tricks in the making of this ensemble. As a home cook, small tips and tricks help us so much. I have picked up a few here and there and every time I learn something new, be it the simplest of things it excites me. Sometimes they save me time in the kitchen as well.
This recipe uses pretty similar ingredients to the Paneer Butter Masala recipe, with some small yet essential variants. I hope you find it worth your while since….it came out delicious ! The very first time I added pasta to an Indian curry base was about 15 years ago. I made this for my in-laws who like pasta but couldn’t handle the tanginess from a typical marinara sauce. Their palates are so tuned to the Indian flavors that this became an instant hit with them and a regular at our dinner table thereafter.
I made the sauce in the Instant Pot this time and boiled the pasta in the traditional method. Since I made a big batch of the sauce, to help feed us for 2 meals, I boiled the pasta separately. That way, you make 1 curry and eat it for 2 meals!
Recipe : Curry Sauce
This is a very very easy and simple recipe to put together, it looks long because I have tried to give detailed, step by step instructions. Use this base to make any curry you like, it is a basic curry template.
|Prep Time : 15 minutes||Cook time : Curry : 10 minutes|
Pasta as per package instructions
|Spice level : 🌶🌶||Ease Level : 😃|
|Serves 6 to 8||Entree / Curry|
For the sauce :
- Sweet Onion – 1 large – thinly sliced (use any onion of choice)
- Chopped Tomato – 1 can – Organic, low sodium preferred (can use fresh tomatoes as well)
- Green chilis – 2 or to taste
- Garlic paste – 1 teaspoon
- Ginger paste – 1 teaspoon
- Almond flour – 2 tablespoons
- Salt to taste
- Turmeric powder – 1/2 teaspoon
- Garam masala powder – 1 teaspoon
- Coriander powder – 2 teaspoon
- Cumin powder – 1 teaspoon
- Dried fenugreek leaves /Kasoori Methi – 1 teaspoon (optional)
- Butter – 2 tablespoon
- Oil as needed
- Milk – 1/2 cup or as needed
- Cane sugar – 1 teaspoon (optional)
Optional Additions :
- Carrots – sliced – 2 medium
- One small Green bell pepper – chopped into 1 inch pieces
- Paneer – cubed – 1 cup or 150 grams
How To :
- Heat the Inner pot of the Instant Pot by turning it on Saute mode.
- Once it heats up, add about a tablespoon of oil and a tablespoon of butter.
- Add the green chilis and the sliced onions and some salt. Saute for a minute.
- Next add the ginger and garlic paste. Mix well.
- Add the canned chopped tomatoes along with the juice. I use canned tomatoes because they bring a little bit of tanginess to this sauce that is essential when pairing it with a hearty carb like pasta.
- Stir in the almond flour, coriander – cumin powder, turmeric powder, dried fenugreek leaves, salt to taste and cover the Instant Pot with the lid. Set the vent to Seal and Pressure Cook on High for 6 minutes.
- Once the timer is done, wait for a minute and slowly release pressure. It will be cooked well, using an immersion blender (or a regular blender, but let cool a bit to be able to handle it) puree the onion tomato curry base.
- Once puréed, turn the Ip to saute mode and let it simmer for 2 minutes, while you add the sliced green bell pepper, cooked carrots and the paneer.
- Add the 1/2 cup milk and check for salt. Mix in the cane sugar and turn off the IP.
- When the curry is all set up for cooking, heat up water to cook the pasta. Cook your choice of pasta according to package instructions. Remove the cooked pasta to a bowl, drizzle some oil or butter and set aside.
- I used the same water to cook the carrots and soften the paneer. Drop the chopped carrots in the hot water and let them sit for a minute, then remove and set aside to be added to the curry.
- Next, add the paneer cubes and let it simmer in the hot water for 2 to 3 minutes. This process helps soften the store bought paneer.
- Add the sliced green pepper directly into the curry once you puree it, they will cook just right and soften perfectly in the residual heat. No need to stir fry them.
- Once everything comes together, serve over pasta. I highly recommend adding the sauce to individual portions of pasta as you serve. this will help keep the pasta and sauce ratio in the desired level.
- Save the leftover curry to eat with roti or naan. Stays good in the refrigerator for upto 3 days and freeze for upto a month.
** Use any pasta you have on hand, it goes well with spaghetti as well.
** I highly recommend using canned tomatoes or canned tomato puree for that extra zing.
** Use any nut powder you like, cashew or even peanut, or even toasted chickpea flour for a nut free option.
** for a vegan version, use vegan butter and a plant based milk, tofu instead of paneer. Adding coconut milk give sit that Korma like taste and is an absolutely delicious substitution.
** Add more variety of veggies if you like – potatoes ,squash, cauliflower, broccoli. etc.,.
Another highly customizable recipe, that is very easy to make and a crowd pleaser! I hope you enjoy it as much as we did. Thank you for stopping by !!