Macaroni Recipe (Indian Style Macaroni Pasta)
User Reviews
5
74 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
3
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Calories
336 kcal
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Course
Main Course, Snacks, Brunch
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Cuisine
Indian
Macaroni Recipe (Indian Style Macaroni Pasta)
Report
Indian Style Macaroni Pasta blends elbow macaroni cooked al dente with sautéed onions, tomatoes, garlic, and a mix of spices like turmeric, garam masala, and chili powder. Mixed vegetables including peas, carrots, and cauliflower add color and texture, while herbs like basil and coriander leaves provide fresh aromatic notes. The dish balances mild heat and spice with the savory elements of the sautéed base, making it a flavorful pasta variant suited for everyday meals or light lunches.
Description
This Indian Style Macaroni Pasta begins by boiling elbow macaroni until just tender, then draining to maintain texture. The sauce is created by gently sautéing minced garlic in oil, followed by onions until translucent, and then simmering fresh tomatoes until soft and pulpy. Ground spices including black pepper, turmeric, garam masala, red chili powder, coriander, and cumin powder are added along with mixed vegetables such as carrots, green beans, capsicum, and peas, providing a colorful and textural contrast.
The cooked macaroni is then combined into this spiced vegetable mixture with herbs like dried basil or fresh coriander to finish. The final combination yields a dish with a balance of mild heat, herbaceous notes, and a pleasant mix of crunchy and tender vegetable bits alongside the pasta. This recipe is naturally vegan but can be adjusted by adding cream or cheese if desired.
Substitutions are flexible, allowing for different pasta shapes or vegetables dependent on availability and preference. The recipe encourages the use of ripe, sweet tomatoes and offers suggestions to swap herbs or incorporate plant-based dairy alternatives if desired.
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Ingredients
For cooking macaroni
- 1 cup elbow macaroni or macaroni (heaped) - 125 grams
- ½ teaspoon salt
- 3 cups water
Other ingredients
- 2 tablespoons neutral cooking oil can use sunflower oil or olive oil, generic cooking oil
- ½ teaspoon garlic - minced or finely chopped, or 3 to 4 small garlic cloves, minced or finely chopped
- ⅓ cup onion finely chopped or 1 medium onion
- 1 cup tomato finely chopped & tightly packed or 3 medium tomatoes - 180 grams
- 1.25 to 1.5 cups mixed vegetables chopped, like carrots, green beans, cauliflower, capsicum, baby corn, potatoes etc
- ¼ cup green peas – fresh or frozen
- ¼ teaspoon black pepper ground black pepper, powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala
- ½ teaspoon kashmiri red chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- salt as per taste
- 1 cup water
- 1 teaspoon herbs mixed) - basil, thyme, oregano, parsley etc, dry
- 1 to 2 tablespoons Coriander leaves or parsley, chopped, for garnish
Instructions
Cooking macaroni
- In a pan, heat 3 cups water and ½ teaspoon salt. Bring the water to a boil.
- Add the macaroni and stir with a fork.
- Begin to cook macaroni pasta on medium to high heat till they are al dente – meaning they should have a slight bite to them.
- Drain all the water and keep cooked macaroni aside.
Cooking vegetables
- 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.
- Sauté for some seconds on a low heat till the garlic is light brown or till its raw aroma goes away.
- Next add the finely chopped onions.
- Mix and sauté onions on a medium-low heat stirring often till they become translucent and are softened.
- Next add the finely chopped tomatoes and mix well.
- Cover the pan with lid. In between do check when cooking tomatoes.
- Cook tomatoes on a low to medium-low heat till they soften and become pulpy.
- Then sauté tomatoes for a few minutes without the lid until you see oil separating from the onion-tomato masala.
- Lower the heat and then add all the ground spice powders one by one.
- Mix and sauté the spice powders for some seconds till you get a nice aroma from the ground spices.
- Add the chopped mix vegetables and the green peas. Remember to chop the veggies in small cubes, so that they cook quickly.
- Season with salt as per taste and mix very well.
- Pour 1 cup water and mix again. Cover the pan with lid.
- 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.
- 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.
Making macaroni pasta
- Once the vegetables are cooked and tender, add the cooked macaroni.
- Mix well and cook for a few more minutes until all the curry sauce is absorbed or very little is left behind. Stir occasionally.
- Lastly add 1 teaspoon of mixed dry herbs – basil, thyme, oregano, parsley and mix again. Also add a few pinches of red chilli flakes.
- Check the seasonings and add more of salt or herbs if required.
- Serve Macaroni Pasta hot or warm. You can top with some grated cheddar or vegetarian parmesan cheese or cream before serving.
- Garnish the pasta with some finely chopped coriander leaves or parsley or any fresh herb of your choice before serving.
Notes
- You may adjust the vegetables according to preference or omit them entirely.
- The base recipe is vegan; adding cheese or cream can make it vegetarian if preferred.
- Consider substituting macaroni with fusilli, rigatoni, penne, or shell pasta if unavailable.
- Using ripe, sweet tomatoes is recommended for better flavor balance.
- Herbs, whether dried or fresh, can be modified to suit taste preferences.
Nutrition Information
Show Details
Calories
336kcal
(17%)
Carbohydrates
51g
(17%)
Protein
10g
(20%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Sodium
840mg
(35%)
Potassium
464mg
(10%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
4470IU
(89%)
Vitamin B1 (Thiamine)
0.2mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
0.2mg
Vitamin C
21mg
(23%)
Vitamin E
4mg
Vitamin K
9µg
Calcium
59mg
(6%)
Vitamin B9 (Folate)
49µg
Iron
2mg
(11%)
Magnesium
61mg
(15%)
Phosphorus
169mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 10g | 20% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 840mg | 35% |
| Potassium | 464mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 4470IU | 89% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin C | 21mg | 23% |
| Vitamin E | 4mg | |
| Vitamin K | 9µg | |
| Calcium | 59mg | 6% |
| Vitamin B9 (Folate) | 49µg | |
| Iron | 2mg | 11% |
| Magnesium | 61mg | 15% |
| Phosphorus | 169mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
74 reviews
Excellent
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