This delicious Indian-style macaroni recipe blends classic pasta with vibrant Indian spices and a mix of fresh vegetables. Ready in just 30 minutes, it’s perfect as a main course or a hearty side dish.
Macaroni Recipe
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Cuisine: Indian
Course: Brunch, Main Course, Snacks
Diet: Vegan, Vegetarian
Difficulty Level: Moderate
Ingredients
For Cooking Macaroni:
- 1 cup elbow macaroni (heaped) – 125 grams
- ½ teaspoon salt
- 3 cups water
For the Sauce and Vegetables:
- 2 tablespoons oil (sunflower or olive oil)
- ½ teaspoon garlic (minced or finely chopped; alternatively, use 3-4 small garlic cloves)
- ⅓ cup onions (finely chopped, or 1 medium onion)
- 1 cup tomatoes (finely chopped, packed tightly; about 3 medium tomatoes, 180 grams)
- 1.25 to 1.5 cups mixed vegetables (chopped; e.g., carrots, green beans, cauliflower, capsicum, baby corn, potatoes)
- ¼ cup green peas (fresh or frozen)
- ¼ teaspoon black pepper powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- Salt to taste
- 1 cup water
- 1 teaspoon mixed dry herbs (basil, thyme, oregano, parsley)
- 1 to 2 tablespoons coriander leaves or parsley (chopped, for garnish)
Instructions
Cooking the Macaroni:
- In a pan, heat 3 cups of water with ½ teaspoon salt until it boils.
- Add the macaroni and stir with a fork.
- Cook on medium to high heat until the macaroni is al dente (slightly firm to bite).
- Drain the macaroni and set aside.
Preparing the Vegetables:
- Heat 2 tablespoons of oil in a pan over low heat. Add ½ teaspoon of minced garlic (or garlic paste/ginger-garlic paste if preferred).
- Sauté the garlic for a few seconds until it turns light brown and loses its raw aroma.
- Add finely chopped onions and sauté on medium-low heat until they become translucent and soft.
- Incorporate finely chopped tomatoes, mix well, and cover the pan. Cook on low to medium heat until tomatoes soften and turn pulpy. Remove the lid and continue cooking until oil starts separating from the masala.
- Reduce heat and add all the ground spices (black pepper, turmeric, garam masala, red chili powder, coriander powder, cumin powder). Mix and sauté briefly until aromatic.
- Add the chopped mixed vegetables and green peas. Season with salt, mix well, and pour in 1 cup of water. Cover the pan and simmer on medium-low heat until vegetables are tender. Stir occasionally and add more water if needed.
Combining Macaroni and Vegetables:
- Once the vegetables are cooked and there is a bit of curry sauce left, add the cooked macaroni.
- Mix thoroughly and cook for a few more minutes until the sauce is absorbed or nearly gone. Stir occasionally.
- Add 1 teaspoon of mixed dry herbs and a few pinches of red chili flakes. Adjust seasoning with additional salt or herbs if necessary.
Serving:
- Serve the macaroni hot or warm. For added richness, top with grated cheddar or vegetarian parmesan cheese, or a splash of cream.
- Garnish with finely chopped coriander leaves, parsley, or any fresh herb of your choice.
Notes
- Feel free to customize the vegetables based on your preference or availability.
- This recipe is vegan as is, but you can make it vegetarian by adding cheese or cream.
- You can use other pasta shapes like fusilli, rigatoni, penne, or shell pasta if macaroni is unavailable.
- Choose ripe, sweet tomatoes for the best flavor.
- Experiment with different herbs and spices according to your taste.