In a pot, boil water add whole tomato to blanch. Take out tomato after 5 mins.Once tomato has cooled ,peel of the skin and puree in a blender without adding water.Keep aside.*You can also use 1.5 cups or 12 oz of crushed canned tomato
Press SAUTE mode on Instant Pot. Add olive oil and once it’s hot add cumin(jeera) seeds, let them crackle.Then add chopped onions and minced ginger garlic and saute till the onions are soft and translucent.
Then add water or veggie broth ,salt and de-glaze the pot.Make sure there’s no brown bits stuck at the bottom.
Then add dry pasta, mixed vegetables ,garam masala, red chilli powder, turmeric powder, tomato ketchup, salt to the instant pot.Spread tomato puree on top. Gently push all pasta under liquid. Do not mix it.Most of the pasta should be covered in the sauce and water. If it is not, add some more water.
Press CANCEL button on Instant Pot.Close the lid on the pot, and turn valve from VENTING to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 4 minutes.Let the pressure release naturally for 3 minutes and then quick release the pressure.
Using Farfalle Pasta in this recipe which has 10 minutes for cooking on stove top. So to cook on Instant Pot – Divide the cook time by half and minus one for al dente pasta.So its 4 minutes.For softer pasta do 5 minutes.
Then quickly stir the pasta and garnish with cilantro(coriander leaves).
Indian Style Masala Pasta is ready to be served.