Macaroni Masala
Transform your weeknight dinners with this spicy, flavor-packed Macaroni Masala—a fusion of classic pasta and bold Indian spices that’s sure to tantalize your taste buds. Tender macaroni is tossed in a fragrant medley of cumin, turmeric, garam masala, and vibrant veggies like capsicum and green peas, creating a hearty dish bursting with both color and flavor. Sautéed onion, tomatoes, and a touch of ginger-garlic paste form the savory base, while fresh cilantro adds a refreshing finish. Ready in just 30 minutes, this one-pan wonder is perfect for busy days or when you’re craving comfort with a kick. Serve it hot for a satisfying meal that pairs beautifully with a side of yogurt or a squeeze of lime. Perfect as a standalone entrée or an exciting twist on pasta night!
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Recipe Information
Ingredients
- 200 grams Macaroni
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 medium, finely chopped Onion
- 2 medium, finely chopped Tomatoes
- 2 small, finely chopped Green chilies
- 1 teaspoon Ginger-Garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon (adjust to taste) Salt
- 1 small, diced Capsicum (bell pepper)
- 0.5 cup (fresh or frozen) Green peas
- 2 tablespoons, chopped Fresh cilantro
- 4 cups (for boiling macaroni) Water
Instructions
Bring 4 cups of water to a boil in a large pot. Add the macaroni along with a pinch of salt and cook according to the package instructions until al dente. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the finely chopped onion and sauté until translucent.
Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook until they become soft and mushy, about 5-7 minutes. Stir occasionally to prevent sticking.
Mix in the turmeric powder, red chili powder, garam masala, and salt. Cook for another 1-2 minutes to toast the spices.
Add the diced capsicum and green peas. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Add the cooked macaroni to the pan and toss well to coat all the pieces in the masala. Let it cook for 2-3 more minutes to absorb the flavors.
Garnish with freshly chopped cilantro and serve hot.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2430 mg | 106% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 23.7 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1531 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
