This post is also available in: Hindi
We Indians are quite good at taking any dish from around the world and ‘Indianizing’ it with our flavours. The entire indo-chinese cuisine range has stemmed out of these experiments. Macaroni pasta is also the result of one such experimentation where our love for pasta is combined with our taste for Indian spices making this a nice Indo-italian dish with a twist.
The most favourite macaroni dish around the world is macaroni and cheese. Using the very same macaroni, we can add regular Indian curry flavours, spices and ingredients to get the same taste in a different style.
What’s good about this dish is that it is one pot dish and doesn’t need any accompaniment. On days you are coming home tired from office, it is best to make this one dish quickly for the whole family. With a tone down on spice, children will love to eat macaroni too.
All they need is an additional topping of cheese. Once you prepare this dish as per the recipe, take out a portion and top it generously with grated cheddar cheese. Microwave for a minute to make the cheese melt. That’s it. The dish should melt right into your child’s mouth too.
Even us adults who love cheese will like the version with the cheese topping so you can make it as an indulgent home cooked comfort food for a happy dinner.
- 700 grams Macaroni
- 1 large Onion
- 1 Capsicum
- 1 small Tomato
- 1/2 cup Carrot (cubed and boiled)
- 1/2 cup Peas (boiled)
- 3 pods Garlic
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Pav Bhaji Masala
- 1/4 tsp Turmeric Powder
- Salt to taste
- 2 tbsp Oil
Chop finely the onion, tomato, and Capsicum.
Boil the 4 cups of water in a saucepan and add the macaroni to it.
Let it boil on full flame till almost cooked. Drain and wash with cold water to stop the cooking process.
In a non-stick pan, add the oil. Put in the onion, capsicum, chopped garlic and tomato.
Saute on high flame for 2 minutes. Add seasonings like salt, red chilli powder, turmeric powder, garam masala powder and pav bhaji masala powder.
Now, add the macaroni as well. Stir it all gently and cover with a lid.
Let it take in all the masalas for a couple of minutes.
Shut off the flame and finally garnish with chopped green coriander leaves.
An important part of the recipe is to boil your macaroni right. To do this, add a few drops of water while boiling the macaroni. The other part is what we do regularly to ensure the macaroni doesn’t stick to each other and break. As soon as you strain the macaroni, add a glass of chilled water all over it and give it a good shake. This also works when you are boiling noodles and other kinds of pasta. The cold water helps bring down the temperature immediately and thus prevents the macaroni from sticking to each other.
Garam masala is optional in this recipe. If you like to regularly flavour your food with garam masala, you can try it here too. If not you can also use some extra sauce for a tangy sweet taste.
You can also add exotic vegetables like zucchini, mushrooms and broccoli.
Don’t overcook the macaroni else it will break with all the vegetables and would not look appetizing.
Pin this image to your board