Pasta Masala

Ingredients

For the base gravy:
• 3 tbsp neutral oil (sunflower, coconut, etc.)
• 2 cloves garlic, grated
• 1 small piece fresh ginger, grated
• 1 tsp cumin seeds (lightly crushed or whole)
• 1 tsp coriander seeds (lightly crushed or whole)
• 2 tbsp tomato paste
• 2 tbsp cashew butter (or almond butter as an alternative)
• ½ cup boiling water (from your pasta pot)
• 1 tsp garam masala
• ½ tsp ground cumin (if not using seeds in the beginning)
• ½ tsp ground coriander (if not using seeds in the beginning)
• Salt to taste

Optional topping:
• 6–8 okra pods, sliced into rounds
• Oil for shallow frying

For the pasta:
• 200–250 g dry pasta (any shape you like, short pasta works best)

Instructions
1. Prepare the base gravy:
• Heat oil in a pan.
• Add grated garlic and ginger.
• If using whole/semi-crushed cumin and coriander seeds, add them here and let them toast briefly.
• Stir in the tomato paste and let it cook with the oil for 2–3 minutes until deepened in color.
• Add the cashew (or almond) butter and mix well.
• Pour in some boiling water (from your pasta pot) to loosen the sauce.
2. Add the spices:
• If you’re using ground cumin and coriander instead of seeds, add them now along with the garam masala.
• Stir well and let the sauce simmer for about 10 minutes, stirring occasionally.
3. Cook the okra (optional):
• In a separate pan, heat oil and shallow fry the sliced okra for 3–4 minutes until lightly crisp (it won’t get super crunchy, more like fried zucchini texture).
• Set aside on paper towels.
4. Cook the pasta:
• Boil your pasta in salted water until al dente.
• Drain and toss directly into the masala gravy.
5. Combine & serve:
• Mix the pasta thoroughly with the sauce so it’s well coated.
• Garnish with the fried okra on top.