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Egg Pasta recipe



 Egg and Vegetable Pasta Recipe




Ingredients:

  • Pasta: 1 cup

  • Water: 1 and ½ cups

  • Onion: 2 medium-sized (approx. 150 gm), chopped

  • Tomato: 1 cup, finely chopped

  • Ginger Garlic Paste: 1 teaspoon

  • Carrot: ½ cup, finely chopped

  • Peas: ¼ cup

  • Red Chili Powder: 1 teaspoon

  • Coriander Powder: 1 teaspoon

  • Garam Masala: ½ teaspoon

  • Mint Leaves: Finely chopped, for garnish

  • Coriander Leaves: Finely chopped, for garnish

  • Salt: To taste

  • Eggs: 2

  • Oil: 2 tablespoons

  • Tomato Sauce: 1 teaspoon (optional, for preparation)

  • Lemon Juice: A few drops (for garnish)

  • Cheese: Optional, for sprinkling

Preparation Instructions:

  1. Sauté Onions: In a pressure cooker, heat 2 tablespoons of oil. Add the chopped onion and sauté until they become translucent.

  3. Add Ginger Garlic Paste: Stir in the ginger garlic paste and sauté until the raw smell disappears.

  5. Cook Tomatoes and Spices: Add the chopped tomatoes and sauté. Next, add all the dry spices (red chili powder, coriander powder, garam masala), the tomato sauce (if using), and salt. Mix well.

  7. Add Vegetables: Incorporate the chopped carrot and peas. Continue to sauté the mixture until the oil begins to separate and ooze out.

  9. Combine with Pasta: Add the pasta to the cooker and mix thoroughly with the vegetable-spice base.

  11. Add Water and Eggs: Pour in 1 and ½ cups of water and check the salt level, adjusting if necessary. Carefully crack the 2 eggs into the mixture and break them up slightly using a fork or spoon, stirring them into the sauce.

  15. Pressure Cook: Close the pressure cooker lid and cook for 2 to 3 whistles.

  16. Reduce Water: Once cooked, open the cooker and let the dish sit for approximately 2 minutes to allow any remaining water to evaporate completely.

Garnish and Serve: Garnish the prepared pasta with finely chopped mint leaves, coriander leaves, and a few drops of lemon juice. Sprinkle cheese on top if desired.
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