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| Main Ingredients | Penne pasta, Butter |
| Cuisine | Fusion |
| Course | Noodles and Pastas |
| Prep Time | 21-25 minutes |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 3 cups penne pasta, boiled
- 3 tablespoons butter
- 2 medium onions, chopped
- 1 tablespoon ginger-garlic paste
- 1 large tomato, chopped
- 1 medium green capsicum, chopped
- 1/2 cup grated cauliflower
- Salt to taste
- 1 1/2 tablespoons Kashmiri red chilli paste
- 1 1/2 tablespoons pav bhaji masala
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 2 medium potatoes boiled, peeled and grated
- 1/2 cup green peas, blanched
- 2 tablespoons chopped fresh coriander leaves
- Processed cheese as required
- Fresh coriander sprig for garnish
Method
- Heat 2 tbsps butter in a non-stick wok till it melts. Add onions and sauté till golden brown. Add ginger-garlic paste, mix well and saute for 1 minute. Add tomato, capsicum, cauliflower and salt, mix well, cover and cook for 5-6 minutes.
- Add Kashmiri red chilli paste and pav bhaji masala and mix well. Add red chilli powder and turmeric powder and mix well.
- Add potatoes and fresh green peas and mix well. Add coriander leaves and 1 cup water, mix well and cook for 1-2 minutes. Mash with a masher till well combined.
- Add pasta and mix well. Add remaining butter and mix well and cook for 1-2 minutes.
- Transfer into a serving plate, grate cheese on top, garnish with a coriander sprig and serve hot.
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