Description
Masala Macaroni: Spicy Indian comfort food with a blend of pasta, veggies, and aromatic spices. Quick, flavorful, and sure to please any crowd.
Ingredients
Scale
- 2 cups elbow macaroni
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped (about 1 cup)
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 medium green bell pepper, diced (about 1 cup)
- 1 medium carrot, finely diced (about ½ cup)
- ½ cup green peas (fresh or frozen)
- 2 medium tomatoes, chopped (about 1 cup)
- 2 tablespoons tomato ketchup
- 1–2 green chilies, finely chopped (adjust to taste)
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 tablespoon garam masala
- 1 teaspoon cumin powder
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
Instructions
- Step 1: Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the macaroni. Cook according to package instructions until al dente (typically 7-8 minutes). Drain in a colander and rinse under cold water to stop the cooking process. Toss with a teaspoon of oil to prevent sticking and set aside.
- Step 2: Heat 2 tablespoons oil in a large, deep pan over medium heat. Add the chopped onions and sauté until they turn translucent, about 3-4 minutes. Add the minced garlic and ginger, cooking for another minute until fragrant. Watch carefully as they can burn quickly and become bitter.
- Step 3: Add the diced bell peppers and carrots to the pan, increasing the heat slightly. Sauté for 3-4 minutes until the vegetables begin to soften but still maintain some crunch. The color of the peppers will brighten noticeably when they’re at the perfect stage.
- Step 4: Lower the heat to medium and add the green chilies, turmeric powder, red chili powder, garam masala, and cumin powder. Stir continuously for 30 seconds to bloom the spices without burning them. You’ll notice an immediate aroma boost – this is the magic moment when your kitchen starts to smell like an authentic Indian street food stall!
- Step 5: Add the chopped tomatoes and cook until they soften and begin to break down, about 3-4 minutes. Use your spatula to gently mash some of the tomatoes to create a sauce-like consistency. Stir in the tomato ketchup for a hint of sweetness and tanginess that balances the spices perfectly.
- Step 6: Add the green peas and cook for 2 minutes. If using frozen peas, you might need an extra minute. Season with salt to taste, remembering that the pasta already has some salt from its cooking water.
- Step 7: Add the cooked macaroni to the pan and gently fold it into the spiced vegetable mixture until every piece is coated evenly with the masala sauce. Cook for an additional 2-3 minutes on low heat, allowing the pasta to absorb the flavors. If the mixture seems dry, add 2-3 tablespoons of water.
- Step 8: Turn off the heat and garnish your **Masala Macaroni** with freshly chopped coriander leaves. Give it one final gentle toss before serving hot in individual bowls. For an authentic touch, sprinkle a pinch of chaat masala on top if you have it available.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 calories per serving
- Sugar: 6 grams
- Sodium: 500 mg
- Fat: 12 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 7 grams
- Protein: 9 grams
- Cholesterol: 5 mg