Directions

1. In a pressure cooker, add butter
2. Sauté onions
3. Sauté veggies
4. Add masala that comes with the pack for Indian flavours or add Italian seasoning, black pepper powder and chilli flakes. Or add a bit of everything. No rules, really!
5. Grind together in a mixer jar - tomatoes and garlic
6. Add that to the sautéed veggies and cook for a few minutes
7. Optional addition - tomato ketchup. I add a dash of hot and sweet.
8. Add requisite amount of pasta
9. Add salt.
10. Add some extra water if needed because we are doing soup style.
11. Close and pressure cook 1 whistle.
12. Let the pressure settle and then open.
13. The pasta will be perfectly cooked. If you feel the soup is too thick, add some hot water and boil gently for a few minutes. You can also add boiled milk and room temp. If you add milk, don’t boil the tomato gravy too long. It can curdle.
14. Garnish with basil leaves ( I didn’t have) and serve hot!

15. If you want it to be better, you can roast the tomatoes and then pulp it. You can also blanch and peel before pulping. Roasted red bell peppers too will give a fantastic flavour. Can add celery if you have. I don’t have all that in my fridge in general.