Masala Macaroni infuses classic pasta with vibrant Indian spices for a fusion dish that’s buttery, spicy, and ready in just 30 minutes. With macaroni, vegetables and a flavorful masala sauce, this recipe brings comfort and creativity to the plate—perfect for lunch, dinner, or as a snack. Whether you’re craving fusion comfort food or looking to shake up your pasta routine, this Masala Macaroni hits the spot.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 2½ cups macaroni (about 250 g)
- ½ teaspoon salt (for boiling)
- 4-5 cups water (to boil macaroni)
- 2 tablespoons neutral cooking oil
- 2 tablespoons butter
- 1½ tablespoons garlic (finely chopped)
- 1 teaspoon red chilli flakes (adjust to taste)
- ½ cup onion (finely chopped)
- ½ cup green bell pepper (finely chopped)
- ½ cup fresh tomato (finely chopped)
- ½ teaspoon sugar (optional)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper powder
- ⅓ cup tomato ketchup
- ½ teaspoon garam masala
- 1 tablespoon lemon juice
- 3 tablespoons chopped cilantro (fresh coriander)
Step-by-Step Instructions
➜ Bring water to a rolling boil in a large pot. Add ½ teaspoon salt and the macaroni. Stir for 30 seconds to prevent sticking, then cook for about 6-8 minutes or until al dente (check package instructions). Drain and set aside.
➜ Heat a wide pan or kadai over medium-high heat. Add oil and butter. Once the butter melts, add the chopped garlic and chilli flakes; sauté for about 10-15 seconds ensuring the garlic doesn’t burn.
➜ Add the chopped onion and green bell pepper. Sauté for 1-2 minutes until lightly softened but still retaining some bite. Then add the chopped tomato along with oregano, black pepper, salt, and sugar (if using). Sauté until tomatoes are just soft – not dried out.
➜ Stir in the tomato ketchup and garam masala. Cook for about 30-40 seconds so the flavours blend and the ketchup begins to caramelize slightly.
➜ Add the cooked macaroni into the pan and toss vigorously so it becomes well coated with the masala sauce. Sauté for a couple of minutes so the pasta absorbs flavor and remains slightly firm.
➜ Finish with lemon juice and chopped cilantro. Toss once more and serve immediately, hot.
Pro Tips (FAQ-Style)
Q: How can I make this dish more fun or different?
A: To increase the heat, add chopped green chillies when sautéing the garlic. For a richer version, add 1-2 tablespoons heavy cream just before adding pasta. For a kid-friendly twist, stir in shredded mozzarella while the pasta is hot.
Q: Can I add protein or make it vegan?
A: Yes—add cooked chicken, tofu, or paneer to the final toss for protein. For vegan: substitute butter with oil and skip dairy—everything else remains the same.
Q: What about other pasta shapes or vegetables?
A: You can use shells, ditalini, farfalle or penne instead of macaroni. For vegetables, add peas, corn, mushrooms or any favourite. Just keep chopping size similar so everything cooks evenly.
Nutrition Summary
This Masala Macaroni offers a flavorful and comforting pasta dish with vegetable goodness, rich texture, and a spicy Indian twist.
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| ~1 serving (¼ of recipe) | ~356 kcal | ~10 g | ~61 g | ~8 g | ~4 g | ~9 g |
| Disclaimer: Nutrition facts are estimated. |
