Macaroni (Indian Style Macaroni Pasta)
Indian-style macaroni recipe is a simple fusion pasta made with mixed vegetables like carrots, green beans, cauliflower, capsicum, baby corn, potatoes, and peas, cooked with Indian spices and herbs. This macaroni pasta comes together in about 30 minutes and can be served as a main dish or a side.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
- 1 cup elbow macaroni (or macaroni (heaped) - 125 grams)
- 1/2 tsp salt
- 3 cup water
- 2 tbsp oil ((can use sunflower oil or olive oil))
- 1/2 tsp garlic (- minced or finely chopped, or 3 to 4 small garlic cloves, minced or finely chopped)
- 1/3 cup onions (- finely chopped or 1 medium onion)
- 1 cup tomatoes (- finely chopped & tightly packed or 3 medium tomatoes - 180 grams)
- 1.25 to 1.5 cups mix vegetables (- chopped, like carrots, green beans, cauliflower, capsicum, baby corn, potatoes etc)
- 1/4 cup green peas (– fresh or frozen)
- 1/4 tsp black pepper powder ((ground black pepper))
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- 1/2 tsp kashmiri chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- salt (as per taste)
- 1 cup water
- 1 tsp dry herbs ((mixed) – basil, thyme, oregano, parsley etc)
- 1 to 2 tablespoons coriander leaves (or parsley, chopped, for garnish)
Instructions
- 1
In a pan, heat 3 cups water and ½ teaspoon salt. Bring the water to a boil.
- 2
Add the macaroni and stir with a fork.
- 3
Begin to cook macaroni pasta on medium to high heat till they are al dente – meaning they should have a slight bite to them.
- 4
Drain all the water and keep cooked macaroni aside.
- 5
Heat 2 tablespoons oil in a pan. Lower the heat. Add ½ teaspoon minced garlic or finely chopped garlic. You can also add ½ teaspoon of garlic paste or ½ teaspoon of ginger-garlic paste instead.
- 6
Sauté for some seconds on a low heat till the garlic is light brown or till its raw aroma goes away.
- 7
Next add the finely chopped onions.
- 8
Mix and sauté onions on a medium-low heat stirring often till they become translucent and are softened.
- 9
Next add the finely chopped tomatoes and mix well.
- 10
Cover the pan with lid. In between do check when cooking tomatoes.
- 11
Cook tomatoes on a low to medium-low heat till they soften and become pulpy.
- 12
Then sauté tomatoes for a few minutes without the lid until you see oil separating from the onion-tomato masala.
- 13
Lower the heat and then add all the ground spice powders one by one.
- 14
Mix and sauté the spice powders for some seconds till you get a nice aroma from the ground spices.
- 15
Add the chopped mix vegetables and the green peas. Remember to chop the veggies in small cubes, so that they cook quickly.
- 16
Season with salt as per taste and mix very well.
- 17
Pour 1 cup water and mix again. Cover the pan with lid.
- 18
On a medium-low to medium heat simmer till the vegetables are cooked. In between do check and if the water has become less you can add some more water.
- 19
After the veggies are tender, there should be a bit of curry sauce or gravy sauce in the veggie mixture – about 2 to 3 tablespoons.
- 20
Once the vegetables are cooked and tender, add the cooked macaroni.
- 21
Mix well and cook for a few more minutes until all the curry sauce is absorbed or very little is left behind. Stir occasionally.
- 22
Lastly add 1 teaspoon of mixed dry herbs – basil, thyme, oregano, parsley and mix again. Also add a few pinches of red chilli flakes.
- 23
Check the seasonings and add more of salt or herbs if required.
- 24
Serve Macaroni Pasta hot or warm. You can top with some grated cheddar or vegetarian parmesan cheese or cream before serving.
- 25
Garnish the pasta with some finely chopped coriander leaves or parsley or any fresh herb of your choice before serving.