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Masala Macaroni: Italian Pasta With an Indian Twist

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Rozlin loves to cook healthy food for her loving family, and she enjoys sharing her recipes with her readers.

Yummy masala macaroni

Yummy masala macaroni

Masala Macaroni

Masala macaroni is an Italian pasta recipe with a tasty Indian twist. The recipe incorporates Indian dry spices and vegetables in addition to the noodles, and tomato ketchup gives it a tangy flavour. I have found that kids and adults alike love this meal.

Cook Time

Prep timeCook timeReady inYields

15 min

30 min

45 min

3 servings

Ingredients

  • 1 cup macaroni pasta
  • water, as required
  • salt, to taste
  • 3 tablespoons oil
  • 2 onions, chopped
  • 2 teaspoons ginger-garlic paste
  • 1/4 teaspoon turmeric powder
  • 1 1/2 teaspoons red chilli powder
  • 2 tomatoes, chopped
  • 2 teaspoons kitchen king masala
  • 1/4 cup green peas, boiled
  • 1/4 cup corn, boiled
  • 1 green caspsicum, sliced
  • 1 tablespoon tomato ketchup

Instructions

  1. Boil the pasta with salt until it is al dente (follow the package instructions). Drain the pasta and add some oil.
  2. Heat oil in a cooking pot. Add in the chopped onions. Saute until translucent.
  3. Add ginger-garlic paste and saute until the raw smell dissipates.
  4. Add turmeric powder and red chilli powder. Mix well. Fry until the oil separates. Add chopped tomato and mix well. Cook until the tomatoes turn soft.
  5. Add boiled corn, green peas and kitchen king masala. Mix well.
  6. Add sliced green capsicum and salt. Mix well.
  7. Add in the boiled pasta and tomato ketchup. Mix well.
  8. Cook for 5 minutes on low flame; then turn off the flame.
  9. Serve hot.

Photo Guide

Heat water with some salt.

Heat water with some salt.

Add in the pasta.

Add in the pasta.

Boil the pasta until it is al dente (follow the package instructions).

Boil the pasta until it is al dente (follow the package instructions).

Drain the pasta and add some oil.

Drain the pasta and add some oil.

Heat oil in a cooking pot. Add in the chopped onions. Saute until translucent.

Heat oil in a cooking pot. Add in the chopped onions. Saute until translucent.

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Add ginger-garlic paste and saute until the raw smell dissipates.

Add ginger-garlic paste and saute until the raw smell dissipates.

Add turmeric powder and red chilli powder. Mix well. Fry until oil separates.

Add turmeric powder and red chilli powder. Mix well. Fry until oil separates.

Add chopped tomato and mix well. Cook until tomatoes turn soft.

Add chopped tomato and mix well. Cook until tomatoes turn soft.

Add boiled corn, green peas and kitchen king masala. Mix well.

Add boiled corn, green peas and kitchen king masala. Mix well.

Add sliced green capsicum.

Add sliced green capsicum.

Add salt. Mix well.

Add salt. Mix well.

Add in the boiled pasta.

Add in the boiled pasta.

Add tomato ketchup. Mix well.

Add tomato ketchup. Mix well.

Cook for 5 minutes on low flame. Turn off the flame.

Cook for 5 minutes on low flame. Turn off the flame.

Serve hot.

Serve hot.

© 2022 Rozlin

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