Turmeric Tomato Pasta Raita with Crispy Garlic Breadcrumbs

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add pasta and cook until al dente (usually 9-11 minutes). Drain and set aside, reserving 1 cup of pasta water.

2. 2

   Heat 2 tablespoons of butter and 1 tablespoon of frying oil in a large pan over medium heat. Add diced onion and sauté until translucent, about 3 minutes.

3. 3

   Add minced garlic and sauté for 1 minute until fragrant. Stir in turmeric powder, red pepper powder, and cook for 30 seconds to bloom the spices.

4. 4

   Add diced tomatoes to the pan and cook for 8-10 minutes, stirring occasionally, until tomatoes break down and form a sauce. Add 1/2 cup of reserved pasta water if the sauce becomes too thick.

5. 5

   Stir in cream cheese and heavy cream into the tomato mixture. Mix well until smooth and creamy. Season with salt and black pepper to taste. Simmer for 3-4 minutes.

6. 6

   In a separate bowl, combine yogurt, diced cucumber, onion powder, garlic powder, salt, and black pepper. Mix gently to create the raita. Set aside.

7. 7

   In a small bowl, beat the egg. Mix crushed oats with the beaten egg, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to create a breadcrumb mixture.

8. 8

   Heat 2 tablespoons of frying oil in a small skillet over medium-high heat. Add the oat-egg mixture and fry, stirring constantly, for 4-5 minutes until golden and crispy. Drain on paper towels.

9. 9

   Add the cooked pasta to the turmeric-tomato cream sauce and toss gently to coat evenly. Add more pasta water if needed to achieve a silky consistency.

10. 10

    Divide pasta into serving bowls. Top each portion with a generous dollop of cucumber-yogurt raita and sprinkle with crispy garlic oat breadcrumbs.

11. 11

    Serve immediately while the pasta is warm and the raita is cool, creating a beautiful contrast of temperatures and flavors.