Pasta With Chicken Puttanesca

INGREDIENTS
  • 2 cups thick (mota)PASTA WITH CHICKEN PUTTANESCA
  • 2 tablespoons oil
  • 1/2 teaspoon black mustard seeds (Rai)
  • 3 tablespoons peanuts (Moofli)
  • 1/2 cup minced onion (Pyaaz)
  • 6 curry leaves (Kadi Pata)
  • 1 green chili, minced (Hari Mirch)
  • 1/2 cup boiled, peeled, cubed potato or frozen green peas. Both are optional.
  • 1/2 teaspoon turmeric powder (Haldi)
  • 1 teaspoon lime juice (Nimbu)
  • 2 tablespoons chopped cilantro for garnish (Hara Dhania)

METHOD

  1. Place the poha in a colander and wash it under cold water. Do this just before cooking – the poha should not sit for more than 10 minutes or it will turn mu
  2. Heat the oil in a wok and add black mustard seeds. When they pop, add the peanuts and cook on medium heat till the peanuts turn slightly golden.
  3. Then add the onion, curry leaves and green chilli. Saute on medium heat till the onions turn translucent.
  4. Then add the potatoes or green peas if you choose to use them. Stir well.
  5. Sprinkle turmeric and salt. Stir and cook for a few seconds.
  6. Add the drained poha and lime juice. Cook on low heat for about 3 minutes.
  7. Garnish with chopped cilantro.

NOTES

1 cup is approximately 250 ml..

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