Description
Masala Macaroni Recipe: Spicy, flavorful, and comforting pasta dish with Indian spices like turmeric and cumin. Quick, easy, and crowd-pleasing.
Ingredients
Scale
- 2 cups elbow macaroni
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 medium onion (about 1 cup), finely chopped
- 1 tablespoon ginger-garlic paste
- 1–2 green chilies, finely chopped
- 1 medium bell pepper (any color, about 1 cup), diced
- 1 medium carrot (about ½ cup), diced
- ½ cup green peas (fresh or frozen)
- 2 medium tomatoes (about 1 cup), chopped
- 2 tablespoons tomato ketchup
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 tablespoon pav bhaji masala (optional)
- Salt to taste
- 2 tablespoons fresh coriander leaves (cilantro), chopped
- 1 tablespoon lemon juice
Instructions
- Step 1: Cook the Pasta Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and 2 cups of elbow macaroni. Cook according to package instructions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking. Once done, drain in a colander and rinse with cold water to stop the cooking process. Toss with a teaspoon of oil to prevent sticking and set aside.
- Step 2: Prepare the Masala Base Heat 2 tablespoons of oil in a large skillet or kadai over medium heat. Add cumin seeds and let them splutter for about 30 seconds until fragrant. Add finely chopped onions and sauté until they turn translucent, about 3-4 minutes. Stir in the ginger-garlic paste and green chilies, cooking for another minute until the raw smell disappears.
- Step 3: Add Vegetables Add the diced bell peppers and carrots to the skillet and sauté for 2-3 minutes. Next, add the green peas and continue cooking for another 2 minutes. Keep the heat medium-high and stir frequently to ensure even cooking while maintaining some crunchiness in the vegetables.
- Step 4: Create the Sauce Add the chopped tomatoes to the vegetable mixture and cook until they soften and begin to break down, about 3-4 minutes. Stir in the tomato ketchup and mix well. Now add the spice powders—red chili powder, turmeric, garam masala, and pav bhaji masala (if using). Sprinkle in salt to taste. Cook this mixture for 2-3 minutes until the oil begins to separate from the masala, indicating the spices are well-cooked.
- Step 5: Combine and Finish Add the cooked macaroni to the masala mixture and gently toss until every piece is well coated with the flavorful sauce. If the mixture seems dry, add a splash of water or vegetable stock. Let it simmer for 2-3 minutes to allow the pasta to absorb the flavors. Turn off the heat and finish with a sprinkle of fresh coriander leaves and a squeeze of lemon juice. Give it a final toss before serving hot.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Americaine
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Masala Macaroni Recipe