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macaroni masala on a plate

Macaroni Masala ( Quick + Easy )

This macaroni masala is the kind of pasta that can incorporate any of the leftovers, and still come out to be wonderfully scrumpticious! And the best thing about it, is you don't need to pre-boil the pasta.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Cuisine Indian
Servings 2
Calories 300 kcal

Equipment

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.

Notes

You can easily customize this masala macaroni recipe 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.
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.

Nutrition

Calories: 300kcal
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