Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Indian Spiced Spaghetti with Potato and Pepper Curry
A creative fusion dish that combines spaghetti with Indian spices, featuring a rich tomato-based curry sauce with roasted potatoes, grilled tomatoes, and green peppers. The sour cream adds a cooling element to balance the warm spices, creating a unique and satisfying one-pan meal.
40 min
Medium
4 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet3/10
Salty4/10
Sour4/10
Umami5/10
Spicy5/10
🥄 Texture
Creamy and saucy: the sour cream creates a smooth coating that clings to the spaghetti. The pasta is tender, the potatoes are soft and yielding, and the green pepper will be softened but may retain a slight bite for contrast.
👃 Aroma
Warm, savory spice notes dominate—toasted cumin, coriander and a hint of garam masala—layered with bright tomato and roasted/grilled tomato smokiness. Fresh cilantro on top and the ginger-garlic base add a bright, aromatic finish.
🍷 Pairs Well With
Chilled off-dry Riesling or a light lager; non-alcoholic options: mango lassi or a salted yogurt (chaas) to balance the spices.
🥗 Side Dishes
Cucumber-tomato raita or kachumber salad for freshness, garlic naan or crusty bread to mop up the sauce, or roasted spiced cauliflower/papadums for extra texture.
Ingredients(17 items)
- 18 ounces spaghetti (uncooked)
- 21.5 cups tomato sauce
- 31 cup grilled tomato (chopped)
- 42 medium potatoes (peeled and cubed into 1-inch pieces)
- 51 large green pepper (diced)
- 60.5 cup sour cream
- 72 tablespoons vegetable oil
- 81 teaspoon cumin seeds
- 91 teaspoon coriander powder
- 100.5 teaspoon turmeric powder
- 110.5 teaspoon red chili powder
- 120.25 teaspoon garam masala
- 131 teaspoon ginger-garlic paste
- 140.5 teaspoon salt
- 150.25 teaspoon black pepper
- 164 cups water
- 171 tablespoon fresh cilantro (chopped, for garnish)
Nutrition Information(per serving)
385
Calories
11.2g
Protein
58.3g
Carbs
12.5g
Fat
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat.
- 2
Add 1 teaspoon of cumin seeds and let them crackle for about 30 seconds until fragrant.
- 3
Add the ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
- 4
Add the diced green pepper and cubed potatoes. Stir-fry for 3-4 minutes to coat with oil and spices.
- 5
Add the coriander powder, turmeric powder, red chili powder, and garam masala. Mix well and cook for 1 minute to bloom the spices.
- 6
Pour in the tomato sauce and chopped grilled tomatoes. Stir well to combine.
- 7
Add 4 cups of water and bring the mixture to a boil.
- 8
Once boiling, add the uncooked spaghetti directly into the pan, breaking it in half if needed.
- 9
Stir occasionally to prevent the spaghetti from sticking, and cook for 10-12 minutes until the pasta is tender and the potatoes are fully cooked.
- 10
Reduce the heat to low and stir in the sour cream until fully incorporated and the sauce becomes creamy.
- 11
Season with salt and black pepper to taste.
- 12
Cook for another 1-2 minutes on low heat, stirring gently.
- 13
Remove from heat and garnish with fresh cilantro before serving.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!