If you're looking for a quick and easy dish that's bursting with flavor, then Masala Macaroni might just be the perfect meal for you. This dish combines the comfort of pasta with the bold flavors of Indian spices, resulting in a delicious and satisfying meal that can be enjoyed at any time of the day. It makes the perfect dish to pack in lunchboxes, as it tastes amazing both hot and at room temperature. It is sure to become a favorite in your household, so give it a try and let me know what you think!
What is masala macaroni?
Masala macaroni is a popular Indian twist on the classic Italian pasta dish. It's a spicy and flavorful dish that combines the goodness of pasta with a range of Indian spices. Masala macaroni is typically made using elbow macaroni, which is cooked in a tangy tomato sauce and flavored with a range of spices such as chili and garam masala.
Pasta is a classic dish that we all love. From spaghetti to fettuccine, there's no denying the versatility of pasta. But have you ever tried adding a spicy twist to your regular pasta? Masala macaroni is a delicious and flavorful dish that will leave your taste buds tingling!
Growing up in the 90's, pasta wasn't very common in India and there weren't many choices of pasta available either. This masala macaroni was the first ever pasta dish I tried as a kid. My mum would make it often for my lunchbox and I always looked forward to it. Buttery pasta tossed in a spicy, tangy, sweet and flavorful sauce - what's not to love?
Tomato/marinara sauce was not common back then in India, so mum would use tomato ketchup instead. I know that sounds strange and there is certainly nothing Italian about this recipe, but when ketchup meets all the delicious Indian spices, it turns into something amazing! Don't knock this recipe till you've tried it!
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Ingredients
The ingredients below might seem unusual, like they don't belong in a pasta dish. But that is what makes this recipe different and so delicious!
- Macaroni - you can replace macaroni with any other pasta shape of your choice. Penne, ziti, orecchiette would make good substitutes for macaroni in this recipe.
- Oil - Use any neutral flavored oil. Avocado oil is my favorite to use for Indian cooking.
- Butter - amps up the flavor of this pasta. I highly recommend not skipping the butter in this recipe.
- Garlic, ginger, spicy green chili - I like to call these the holy trinity of Indian cooking. They add so much depth of flavor to this recipe.
- Vegetables - I use red onion, green bell-pepper, tomatoes, green beans and frozen corn kernels in this recipe. You can add more or less veggies, depending on what you have at home.
- Sauces - I use tomato ketchup, red chili sauce and coconut aminios. Ketchup adds a wonderful tangy sweetness, red chili sauce adds spicy sweetness and coconut aminos adds umami. If you're using a different brand of red chili sauce that is spicier, you might need to start with a smaller amount and add more if needed. Also, feel free to replace coconut aminos with soy sauce.
- Spices - I use Kashmiri red chili powder, garam masala powder and sugar. These spices add that classic Indian "masala" flavor to this recipe.
- Shredded cheese - cheese is totally optional in this recipe. I like using either mozarella or cheddar.
- Cilantro leaves for garnish and a little burst of freshness.
Step by step instructions
- Bring a medium pot filled ¾ the way up with water to a boil on high heat. Cover the pot with a lid to help the water boil faster.
- When the water comes up to a boil, add in 1 teaspoon of salt along with the macaroni. Stir the macaroni well so it doesn't stick to the bottom and bring the water back up to a boil.
- Cook the macaroni according to the package instructions. In the meanwhile, make the masala sauce.
- Heat a large frying pan on medium heat for 1-2 minutes and add the butter and avocado oil.
5. When the butter has melted, add the garlic, ginger and green chili and cook for 1-2 minutes or until it starts smelling aromatic.
6. Now add in the onions and green bell pepper along with ¼ teaspoon salt.
7. Cook the veggies for 3-4 minutes or until the onions turn translucent.
8. Add in the chopped tomatoes.
9. Cook the tomatoes till they are soft but still holding their shape.
10. Add in the green beans and frozen corn and cook for 1-2 minutes or until they are slightly soft.
11. Now add in Kashmiri red chili powder, garam masala powder, coconut aminos, ketchup, chili sauce, sugar and remaining ¾ teaspoon salt and mix everything well together.
12. Drain the pasta when it is cooked.
13. Add it to the frying pan with the sauce.
14. Mix everything well together and cook the pasta in this buttery sauce for a 1-2 minutes so it gets flavored throughout.
15. Top the pasta with the cheese and cover the pan. Cook this on low for 1-2 minutes or until all the cheese has melted.
16. Finally turn off the heat and sprinkle the cilantro on top.
Tips and tricks
- Be careful not to overcook the pasta while it's boiling, otherwise your dish will turn mushy and sticky.
- Generously season the pasta cooking water with salt, so the pasta absorbs the salt and is well seasoned when it is done cooking.
- Chop the veggies into small pieces so they melt well into the sauce and perfume the entire dish.
- Don't skimp on the butter, it adds a delicious flavor to this pasta and it also helps toast the macaroni for that delicious roasted texture.
- Use your favorite veggies in this dish. Finely chopped veggies are so easy to sneak into this dish and picky eaters won't even notice them!
- Make a large batch and store it in the refrigerator as meal prep for your lunch boxes throughout the week.
Substitutions
Feel free to use your favorite veggies in this recipe and you can also add in protein to make it a complete meal. Some amazing options are:
- Chicken/turkey - Use precooked chopped deli meat in this recipe or top with some grilled chicken.
- Sausages - My mum would add in sliced sausages before sautéing the veggies in this recipe. It tastes so good with the spicy sweet sauce. Use your favorite meat or veggie sausages in this recipe.
Check out this gochujang chicken wings recipe, if you like such flavorful chicken recipes!
Vegan - to make this recipe vegan, replace the butter with vegan butter and either skip the cheese or use vegan cheese. You could also add in crispy tofu/vegan sausages to add protein and make it a complete meal.
Variations
Here are some variations you can make to change up this recipe:
- Spicy - This recipe is at a medium spice level. Add red chili flakes and/or more green chili, depending on how spicy you like it!
- Deluxe - To make it creamy, add in a couple of tablespoons of heavy cream and double the amount of cheese in the recipe.
- Kid friendly - The original recipe below is not too spicy. If your kids can't tolerate any spice, omit the green chilies and only use Kashmiri chilies. You could also omit the chili sauce and use more ketchup instead.
Pairing
This pasta dish pairs really well with garlic bread or even some warm, buttery garlic naan to create a complete Indian-style meal.
A simple salad of lettuce, cucumber, tomato, and onion can provide a refreshing contrast to the spicy and hearty masala macaroni.
Equipment
Tossing and roasting the macaroni in the buttery sauce is an essential part of this recipe and gives it am amazing chewy texture. I like using a wide non stick pan for this recipe. It helps ensure that all the veggies stay crunchy and the pasta doesn't break in the sauce. You could also use a wide mouthed wok/kadai for this recipe.
Storage
Masala macaroni stores well in air tight glass containers in the refrigerator for 4-5 days, so you can meal prep a large batch of this dish for lunchboxes throughout the week!
Frequently asked questions
What is masala?
Masala is a term used in South Asian cuisine to refer to a blend of ground spices that are commonly used in Indian, Pakistani, Bangladeshi, and Sri Lankan cooking. Masala can be used to flavor various dishes such as curries, soups, stews, and marinades. Some common spices used in masala blends include cumin, coriander, turmeric and garam masala. The exact composition of masala blends can vary depending on the recipe and the region.
How is masala macaroni different from regular macaroni?
Masala macaroni is different from regular macaroni because it is prepared with spices and vegetables, which gives it a unique taste and flavor.
Can I use any type of pasta to make masala macaroni?
Yes, you can use any type of pasta to make masala macaroni. I personally prefer using small pasta shapes in this recipe like macaroni, penne, ziti, orecchiette.
Related
I hope you love this recipe as much as I do! If you try this recipe, please leave a star rating on the recipe card and leave a comment below to let me know what you think. Subscribe to my newsletter for more easy and delicious recipes!
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Recipe
Masala macaroni
Equipment
Ingredients
- 1.5 cups macaroni
- 1 teaspoon avocado oil
- 2 tablespoons butter
- 1 tablespoon garlic (finely chopped)
- 1 teaspoon ginger (finely chopped)
- 1 spicy green chilies (Thai green peppers) (finely chopped)
- ½ cup red onion (finely chopped)
- ½ cup green bell-pepper (finely chopped)
- ½ cup tomatoes (finely chopped)
- ½ cup green beans (finely chopped)
- ½ cup frozen corn kernels
- 2 tablespoons tomato ketchup
- 2 tablespoons red chili sauce
- 2 teaspoons coconut aminos (can be replaced with soy sauce)
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
- ½ teaspoon sugar
- 1 teaspoon kosher salt (plus extra for salting the pasta water)
- ¼ cup shredded cheese (I like using cheddar)
- ¼ cup chopped cilantro leaves
Instructions
Cook the pasta
- Bring a medium pot filled ¾ the way up with water to a boil on high heat. Cover the pot with a lid to help the water boil faster.
- When the water comes up to a boil, add in 1 teaspoon of salt along with the macaroni. Stir the macaroni well so it doesn't stick to the bottom and bring the water back up to a boil.
- Cook the macaroni according to the package instructions. In the meanwhile, make the masala sauce.
Make the masala macaroni
- Heat a large frying pan on medium heat for 1-2 minutes and add the butter and avocado oil.
- When the butter has melted, add the garlic, ginger and green chili and cook for 1-2 minutes or until it starts smelling aromatic.
- Now add in the onions and green bell pepper along with ¼ teaspoon salt. Cook the veggies for 3-4 minutes or until the onions turn translucent.
- Add in the chopped tomatoes. Cook the tomatoes till they are soft but still holding their shape.
- Add in the green beans and frozen corn and cook for 1-2 minutes or until they are slightly soft.
- Now add in Kashmiri red chili powder, garam masala powder, soy sauce, ketchup, chili sauce, sugar and remaining salt and mix everything well together.
- Drain the pasta when it is cooked and add it directly to the frying pan. Mix everything well together and cook the pasta in this buttery sauce for a 1-2 minutes, so it gets flavored throughout.
- Top the pasta with the cheese and cover the pan. Cook this on low for 1-2 minutes or until all the cheese has melted.
- Finally turn off the heat and sprinkle the cilantro on top. Serve hot or at room temperature.
Estimated Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds. My favorite oil for all high heat cooking is avocado oil.
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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