Classic Indian-style masala macaroni is the one dish that takes a lot of us back to our childhood tiffin boxes or lazy Sunday evenings. Long before real Italian pasta became a common dish in Indian restaurants, our mothers and grandmothers worked their magic to turn plain elbow macaroni into a spicy, tangy, and very comforting "desi" treat.
This Indian-style veg macaroni recipe isn't about being true to Italian cuisine; it's a proud, tasty mix that Indian people will love. It combines the satisfying chewiness of pasta with the strong, fragrant spices found in Indian cooking. This dish is full of colorful vegetables and has a tangy tomato-onion base. It's great for when you're suddenly hungry, for lunches that kids will love, or for a cozy dinner on a weeknight.
You can make this tasty bowl of nostalgia in less than 30 minutes!
Things You Will Need
This recipe is very forgiving and uses common pantry items. You can use any vegetables you have on hand.
To boil the macaroni:
Two cups of elbow macaroni
5 to 6 cups of water
1 teaspoon of salt
1 tsp of oil for cooking
For the base of the Indian masala:
2 tablespoons of cooking oil (or butter for a richer flavor)
1/2 teaspoon of cumin seeds (jeera)
1 big onion, cut up very small
1 teaspoon of ginger-garlic paste
Two big tomatoes, chopped up very small (or blended)
1/2 cup of finely chopped mixed bell peppers (capsicum)
1/4 cup of green peas, either fresh or frozen
1/4 cup of finely chopped carrots
The Spice Mix and Sauces:
1/4 teaspoon of turmeric powder (haldi)
1/2 teaspoon of Kashmiri red chili powder (for color without too much heat)
1/2 teaspoon of coriander powder (dhaniya)
1/4 teaspoon of garam masala
2 tablespoons of tomato ketchup (that's what gives it that sweet and sour taste that brings back memories!)
Add salt to taste.
Fresh cilantro leaves, finely chopped, to use as a garnish
Instructions in Steps
1.Cook the macaroni
Put a lot of water in a big pot and bring it to a boil. Put in the macaroni, a little oil, and salt. Follow the directions on the package to cook it until it is al dente, which means it is soft but still has a little bite. Take the water out, quickly rinse the macaroni under cold water to stop the cooking process, and mix it with a teaspoon of oil to keep the pieces from sticking together. Put aside.
2. Set the spices aside
Put oil or butter in a big pan or kadhai and heat it over medium heat. Add the cumin seeds and let them pop. This quick addition of jeera is what makes the dish taste so Indian.
3. Cook the spices in a pan
Add the chopped onions and cook them until they are clear and a little bit golden. Add the ginger-garlic paste and cook for another minute, or until the smell of raw garlic goes away.
4. Make the Masala Base
Along with the turmeric, red chili powder, coriander powder, and salt, add the chopped tomatoes or tomato puree. For 4 to 5 minutes, cook this mixture down until the tomatoes are completely soft and the oil starts to separate from the edges. This step is very important for getting a deep, rich flavor.
5. Add the vegetables
Add the bell peppers, green peas, and carrots that have been cut up. Sauté everything together for three to four minutes. You want the vegetables to be cooked but still have a little bit of crunch that feels good.
6. The Final Toss and the Secret Sauce
Add the tomato ketchup and the garam masala and mix them in. The ketchup gives the pasta a great tangy-sweet glaze that covers it perfectly. Put your boiled macaroni in the pan. Carefully mix everything together until the macaroni is evenly covered in the bright, rich masala. One last minute of cooking will help the pasta soak up the flavors.
7. Add a garnish and serve
Add a lot of freshly chopped coriander leaves to the top and turn off the heat. Serve hot and enjoy the explosion of desi flavors!
