Kadhai Vegetable Linguine

Ingredients

• 200 g linguine
• 1 red bell pepper
• 1 green bell pepper
• 1 red onion
• 1.5 tbsp coriander seeds
• 1.5 tsp kadhai masala
• 100 g tomato puree
• 1 tbsp ginger-garlic paste
• 2 tbsp olive oil
• 1 tsp salt
• 2 tbsp fresh cilantro(optional)
• 1 tbsp lemon juice(optional)

Instructions

1. 1

   Prep (15 min): Roughly chop the bell peppers and slice the red onion into thick strips. Coarsely crush the coriander seeds with a mortar and pestle. Bring a pot of salted water to a boil.

2. 2

   Cook the linguine in boiling salted water until al dente, about 10-11 minutes. Reserve 1/4 cup pasta water, then drain.

3. 3

   While the pasta cooks, heat olive oil in a large kadhai or deep skillet over medium-high heat. Add the crushed coriander seeds and sauté for 30 seconds until fragrant.

4. 4

   Add the onions and ginger-garlic paste; stir-fry for 3-4 minutes until the onions soften and edges brown.

5. 5

   Add the bell peppers and stir-fry on high heat for 4-5 minutes so they stay slightly crisp.

6. 6

   Stir in the tomato puree, kadhai masala, and salt. Cook for 5-6 minutes until the sauce thickens and oil begins to separate at the edges.

7. 7

   Toss in the drained linguine with a splash of pasta water, coating well for 1-2 minutes. Finish with lemon juice and cilantro, then serve hot.