This macaroni masala is the kind of pasta that can incorporate any of the leftovers, and still come out to be wonderfully scrumptious! And the best thing about it, is you don’t need to pre-boil the pasta.
Pastas are a weakness for me.
Every time I go to a restaurant, the first thing I order is pasta, no matter what kind (my favorite is mac and cheese!).
Normally, I like sharing my food, but when it comes to pasta, no, please!
That’s why I make this Indian style macaroni pasta, late at night, when I’m all alone in my bed and watching a movie.
Just throw a bunch of veggies, and some powdered spices, and it just effortlessly comes together!
Plus, it’s healthy too!
Tools You’ll Need
- Tablespoon: To saute and stir.
- Skillet: To make the pasta.
Ingredients in This Masala Macaroni Recipe
Macaroni: You can choose any type of pasta. Aside from macaroni, penne pasta goes really well with the recipe.
Onions & tomatoes: You gotta add them when it’s a masala macaroni pasta recipe. They are the base of the sauce and add a lot of sweetness and tanginess.
Carrots: They give something substantial to chew on, and they are rich in fiber, and vitamin C.
Capsicum: Capsicum provides greenery to the pasta, making it vibrant! Like carrots, they are also a source of vitamin C and have a ton of health benefits.
Sweet Corn: They are a rich source of fiber, and also proffers a sweet earthy flavor.
Oregano: For the ultimate herby goodness in the pasta!
Cumin Seeds: They add their earthy and nutty flavor to the sauce.
Ginger-garlic paste: They contribute to providing a sweet, and aromatic flavor. They benefit in digestion and reduce cholesterol.
Powdered spices: Turmeric powder, coriander powder, red chili powder, and amchur (mango) powder, are added for their aromatic flavors.
Cheese (optional): I used cheddar cheese because they are a bit more salty, and creamy. Mozzarella is also a good option, but it’s a choice of adding them to the pasta.
Oil
Salt
How to Make Macaroni Masala
1. Heat oil in a skillet, add cumin seeds and let it crackle.
2. Add ginger garlic paste, and saute for 10 seconds. Add onions, and cook till translucent on medium heat.
3. Pour the turmeric powder, red chili powder, amchur (mango) powder, garam masala powder, and coriander powder, and mix them well. Add water to avoid the burning of spices.
4. Add tomatoes and salt. Cook till the tomatoes get mushy.
5. Now add oregano, and mix well. Add carrots, and sweet corn, and saute.
6. Pour a decent amount of water into the skillet, and add macaroni pasta. Cover and cook for 10 minutes on medium flame, till the pasta is completely cooked. Remember to stir at regular intervals.
7. Add capsicum, and saute. Add shredded processed cheese to the pasta and mix well.
8. Your masala macaroni pasta is ready to be served.
Tips & Variations
You can easily customize this masala macaroni to your liking.
This means you can swap out any veggies, and make your own additions, and subtractions.
You can add beans, spring onions, any colored bell pepper, etc.
Serving Options
This macaroni masala pasta is something I usually enjoy alone.
But it’s a great appetizer to have at parties, or it’s a lazy way out to make an excellent dinner on busy weeknights.
Serve it with a soft drink on the side to elevate the experience.
How to Store
Store it in an air-tight container, and place it in the fridge. Eat it within 3 days.
Or freeze it for 2-3 months.
Remember to thaw it properly, then heat it in a skillet. Use hot water to add consistency.
Why I Like This Macaroni Masala
- Only requires a skillet to make!
- It’s full of healthy veggies.
- A great way to use leftovers.
- Easy customizable.
- No need to pre-boil the pasta.
More Pasta Recipes
Please rate and comment if you make this macaroni masala so I know how much you like it.
Macaroni Masala ( Quick + Easy )
Equipment
- Tablespoon/Ladle
- Skillet
Ingredients
- 1 tbsp Oil
- 1 tbsp Butter
- 1 tsp Cumin seeds
- 1 tbsp Ginger-garlic paste
- 1 large Onion (sliced)
- ½ tsp Turmeric powder
- ½ tsp Red chili powder
- 1 tsp Corinader powder
- ½ tsp Amchur (Mango) powder
- a pinch of Garam masala powder
- 1 large Tomato (choppde)
- Salt to taste
- 1 tsp Oregano
- 1 medium Carrots (julienned)
- ½ cup Sweet corn
- 400 ml Water
- 150 gms Macaroni pasta
- 1 large Capcisum (diced)
- 50 gms Shredded cheese
Instructions
- Heat oil in a skillet, add cumin seeds and let it crackle.
- Add ginger garlic paste, and saute for 10 seconds. Add onions, and cook till translucent on medium heat.
- Pour the turmeric powder, red chili powder, amchur (mango) powder, garam masala powder, and coriander powder, and mix them well. Add water to avoid the burning of spices.
- Add tomatoes and salt. Cook till the tomatoes get mushy.
- Now add oregano, and mix well. Add carrots, and sweet corn, and saute.
- Pour a decent amount of water into the skillet, and add macaroni pasta. Cover and cook for 10 minutes on medium flame, till the pasta is completely cooked. Remember to stir at regular intervals.
- Add capsicum, and saute. Add shredded processed cheese to the pasta and mix well.
- Your macaroni masala is ready to be served.
