Quick Masala Pastain Pressure Cooker

Heat 1 tbsp oil and 1 tsp butter in the pressure cooker over medium heat until the butter melts.

Add 0.5 tsp cumin seeds and let them sizzle for about 10 seconds until fragrant.

Stir in the minced garlic, chopped green chilies, chopped onion, and diced tomato; sauté for 2–3 minutes until the onion softens.

Add 0.5 tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, and 0.5 tsp garam masala; cook, stirring constantly, for 1 minute to bloom the spices.

Mix in the diced capsicum, diced carrot, and boiled sweet corn; sauté for another 2 minutes.

Add 1 tbsp tomato sauce, 1 tsp red chilli sauce, and 1 tsp soy sauce; stir to combine.

Add the washed pasta and pour in 1.5–2 cups water; season with 1 tsp salt and give everything a quick stir.

Close the pressure cooker lid, bring to high pressure, and cook for 5 minutes.

Perform a quick pressure release (remove the weight or run under cold water) and open the lid carefully.

Stir in the chopped coriander leaves and adjust seasoning if needed.

Let the pasta sit in the cooker for 2 minutes to absorb any remaining liquid.

Serve hot, garnished with extra coriander leaves if desired.