So today I bring to you one of the signature dishes from my mother-in-law’s kitchen. I just love how simple and yet delicious her food is! It is hearty and satisfying and comforting and delicious all at once. One of the first dishes I tried of her kitchen was this very Indianized, rather South-Indianized version of Macaroni that she simply called Masala Macaroni. And it was love at first bite for me.
This is such a different version to what anyone usually makes with Macaroni that is almost incomparable. Masala Macaroni is super spicy, with a strong hit of garlic and Indian spices. While a cheesy mac-n-cheese is comforting, this version is oddly comforting too! It even has curry leaves and unless you say this is macaroni, no one ever knows. Probably that’s how the likes of my MIL and my parents came about using this foreign ingredient in their kitchen.
Unlike the traditional macaroni or pasta that is cooked separately, in this recipe of Masala Macaroni we directly cook the pasta in the spiced broth! And that just means, macaroni loaded with so much flavor. As if it couldn’t be any more Indianized, this recipe from my MIL has coriander and mint leaves. It tastes so close to a biryani given the spices used. She usually pressure cooks everything thrown in together for just one whistle and boom – breakfast or dinner done in a jiffy! Tastes pretty great both hot and cold – so perfect for lunch box packing too 🙂
How to make Masala Macaroni
📖 Recipe
Detailed step by step picture recipe of making Masala Macaroni
In a pan, heat oil. Add bay leaves and crushed garlic. Fry for a minute.
Next add curry leaves along finely chopped onions and fry till they are translucent.
Add finely chopped tomatoes and cook them till they are mushy.
Next add the masala powders – turmeric powder, red chilli powder, coriander powder, garam masala powder and salt as needed.
Cook for a minute or two and add finely chopped mint and coriander leaves.
Add water and mix well. Bring this to a boil.
Check for salt and spices, add macaroni and cook it closed for 12-15 mins on medium flame.
As the water evaporates, macaroni should be cooked – remove from heat.
Serve hot as it is.
Recipe Notes
I used elbow pasta for this recipe but shells would work fine too. Adjust spices as per preference. Replace one cup of water with coconut milk for a rich curry flavored pasta. Can do the same in pressure cooker as well. Just cook for one whistle.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
