Indian-Style Macaroni Recipe with Vibrant Vegetables

wellhealthorganic.com Macaroni: Indulge in the delightful fusion of Indian flavors with this scrumptious Indian-style Macaroni recipe, bursting with a medley of vegetables including carrots, green beans, cauliflower, capsicum, baby corn, potatoes, and peas, all infused with aromatic Indian spices and herbs. Craft this Macaroni Pasta masterpiece in just 30 minutes and savor it as a delightful main course or as a tempting side dish.

Macaroni Recipe 

• Prep Time: 15 minutes
• Cook 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. 1 cup elbow macaroni – 125 grams
2. ½ teaspoon salt
3. 3 cups water

Other Ingredients:

1. 2 tablespoons oil (sunflower oil or olive oil)
2. ½ teaspoon minced or finely chopped garlic (or 3 to 4 small garlic cloves, minced or finely chopped)
3. ⅓ cup finely chopped onions (or 1 medium onion)
4. 1 cup finely chopped tomatoes (tightly packed) or approximately 3 medium tomatoes (180 grams)
5. 1.25 to 1.5 cups mixed vegetables, chopped (such as carrots, green beans, cauliflower, capsicum, baby corn, potatoes, etc.)
6. ¼ cup green peas (fresh or frozen)
7. ¼ teaspoon black pepper powder
8. ¼ teaspoon turmeric powder
9. ¼ teaspoon Garam Masala
10. ½ teaspoon Kashmiri red chilli powder
11. ½ teaspoon Coriander Powder
12. ½ teaspoon cumin powder
13. Salt to taste
14. 1 cup water
15. 1 teaspoon dry herbs – basil, thyme, oregano, parsley, etc.
16. 1 to 2 tablespoons chopped coriander leaves or parsley for garnish

Also Read: Misal Pav 

Instructions:

Cooking Macaroni:

1. In a pan, heat 3 cups of water and add ½ teaspoon salt. Bring the water to a boil.
2. Add the macaroni and stir with a fork.
3. Cook the macaroni pasta on medium to high heat until they are al dente (slightly firm to the bite).
4. Drain all the water and set the cooked macaroni aside.

Cooking Vegetables:

1. Heat 2 tablespoons of oil in a pan over low heat. Add ½ teaspoon minced garlic and sauté until light brown or until the raw aroma dissipates.
2. Add the finely chopped onions and sauté until translucent and softened.
3. Mix in the finely chopped tomatoes, cover the pan with a lid, and cook until the tomatoes soften and become pulpy.
4. Remove the lid and sauté the tomatoes until oil separates from the onion-tomato masala.
5. Lower the heat and add the ground spice powders one by one. Sauté for a few seconds until fragrant.
6. Add the chopped mixed vegetables and green peas. Season with salt and mix well.
7. Pour 1 cup of water, cover the pan with a lid, and simmer over medium-low heat until the vegetables are tender.
8. Once the vegetables are cooked, add the cooked macaroni. Mix well and cook for a few more minutes until the curry sauce is absorbed.
9. Stir in 1 teaspoon of mixed dry herbs and red chilli flakes. Adjust seasonings if needed.

Serve:

1. Serve the Indian-style Macaroni hot or warm, optionally topped with grated cheddar or vegetarian parmesan cheese or cream.
2. Garnish with finely chopped coriander leaves or parsley before serving.

Also Read: Chana Dal

Notes:

• You can customize the recipe by adding your choice of vegetables or skipping them altogether.
• To make it vegetarian, add your preferred cheese for garnish or incorporate cream into the pasta.
• Plant-based cheese and cream can also be used.
• If you’re out of macaroni, feel free to substitute with fusilli, rigatoni, penne, or shell pasta.
• Opt for ripe and red tomatoes that are not overly tart.
• Experiment with different dried or fresh herbs according to your preference.