Masala Macaroni Recipe – Indian Pasta with Mixed Veg & Spices

Last Updated on 3 months by Neha Deshmukh

Masala Macaroni Recipe – Indian Pasta with Mixed Veg & Spices

Introduction

Okay, let’s be real – who doesn’t love a good pasta dish? But sometimes, you crave something a little… different. That’s where this Masala Macaroni comes in! It’s a fun fusion of Italian and Indian flavors, and honestly, it’s become a family favorite. I first made this when my kids were asking for “something exciting” and it’s been a hit ever since. It’s comforting, flavorful, and surprisingly easy to whip up. Get ready to give your pasta night an Indian twist!

Why You’ll Love This Recipe

This Masala Macaroni isn’t just another pasta dish. It’s a vibrant, flavorful experience that’s perfect for a weeknight meal or a fun weekend treat. Here’s why you’ll adore it:

• Fusion Flavors: The blend of Indian spices with classic macaroni is simply divine.
• Quick & Easy: Ready in under 30 minutes – perfect for busy schedules.
• Kid-Friendly: A sneaky way to get some veggies into little ones!
• Customizable: Easily adjust the spice level and veggies to your liking.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 300 gm macaroni
• 1 tbsp oil
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 onions, sliced
• 3 green chillies, slit
• 1 tomato, chopped
• 1/2 tsp chilli powder
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1/2 tsp fennel seeds
• 1-1/2 cup mixed vegetables (frozen)
• 1/2 tsp garam masala
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Fennel Seeds: Don’t skip these! They add a lovely subtle sweetness and aroma that really elevates the masala. It’s a little touch that makes a big difference.
• Mixed Vegetables: I usually use a frozen mix of peas, carrots, beans, and corn. But feel free to use whatever you have on hand – bell peppers, cauliflower, or even potatoes would work beautifully.
• Spices: Freshly ground spices always give the best flavor, but pre-ground are perfectly fine for a quick weeknight meal.
• Macaroni: Elbow macaroni is classic, but any short pasta shape will work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the macaroni until it’s al dente – meaning it still has a little bite. Drain it well and rinse with cold water to stop the cooking process. Set aside.
2. Heat the oil in a pan over medium heat. Add the ginger and garlic pastes and sauté until fragrant, about 30 seconds. You’ll know it’s ready when your kitchen smells amazing!
3. Add the sliced onions and slit green chillies, along with a pinch of salt. Sauté until the onions turn golden brown and softened.
4. Stir in the chopped tomatoes and cook until they soften and break down, about 5 minutes.
5. Now for the magic! Add the coriander powder, chilli powder, turmeric powder, and fennel seeds. Cook for another minute or two, stirring constantly, until everything is beautifully aromatic. Let the mixture cool slightly.
6. Carefully blend the cooled mixture into a smooth paste with a little water. This is your masala base!
7. Reheat the pan and add the masala paste. Add the mixed vegetables and cook for about 5 minutes on low heat, stirring occasionally.
8. Adjust the salt to your liking. Then, add the cooked macaroni and mix well to ensure every piece is coated in that flavorful masala.
9. Sprinkle in the garam masala, give it a good stir, cover the pan, and simmer on low heat for about 10 minutes. This allows the flavors to meld together beautifully.
10. Serve hot and enjoy!

Expert Tips

• Don’t overcook the macaroni! Al dente is key to preventing a mushy dish.
• Cooling the masala paste before blending helps prevent splattering.
• Simmering the macaroni with the masala allows the flavors to really infuse.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Simply ensure your macaroni is vegan-friendly and skip any dairy-based toppings.
• Gluten-Free Adaptation: Use gluten-free macaroni! There are some great options available now.
• Spice Level Adjustment: For a milder flavor, reduce the chilli powder. For a fiery kick, add a pinch of cayenne pepper.
• Festival Adaptation: For a Navratri-friendly version, skip the onions and garlic. You can add a little grated ginger for extra flavor. My mom always made it this way during fasting periods!

Serving Suggestions

This Masala Macaroni is delicious on its own, but here are a few ideas to complete the meal:

• A cooling raita (yogurt dip)
• A fresh salad
• Some papadums (Indian crispy wafers)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of macaroni works best for this recipe? Elbow macaroni is classic, but any short pasta shape like penne or rotini will work well.
• Can I use fresh vegetables instead of frozen? Absolutely! Just chop them into bite-sized pieces and cook them a little longer to ensure they’re tender.
• How can I adjust the tanginess of the masala? A squeeze of lemon juice at the end can brighten up the flavors.
• What is the role of fennel seeds in this dish? Fennel seeds add a subtle sweetness and aroma that complements the other spices beautifully.
• Can this be made ahead of time? You can prepare the masala paste ahead of time and store it in the refrigerator for up to 2 days. Just add it to the pan with the vegetables and macaroni when you’re ready to cook.