Vagharela Pasta (pasta with potato) Pasta e Patate
A warm dish which can be made for breakfast, brunch, or even a snack. It has both spice and a zesty tang that can be satisfying on many levels. In addition, the chewy pasta adds a perfect touch!
¼cuppeanuts or almonds, roughly chopped/crushed/grinded
1tablespoonsugar (optional)
2tablespoonsesame seeds (optional)
2tablespoongolden raisins (optional)
8cashews, whole (optional)
red chili powder (optional)
chopped green chilies
chopped cilantro leaves and stems
Instructions
Heat oil in a pan. Once heated add cumin seeds and allow them to roast. Once they pop and turn semi-brown add hing, then immediately add chopped potatoes and cook for about 2 minutes.
Add onions, curry leaves, chopped chilies, raisins, garlic, and ginger. Cook until the onions are translucent.
Add peanuts/almonds, cashews, raisins, sugar, lemon juice, and red chili powder (optional). Cover the pot with a lid and now cook on low for about 2 minutes.
Mix the contents and now add the cooked pasta and sesame seeds to the pot. Be sure to add a generous amount of oil.
Cover and cook for 2-3 minutes while stirring a few times to prevent sticking.
Top with cilantro, finely chopped onions, finely chopped green chilies, and lemon.