Pasta macaroni in Indian spices. Macaroni pasta tempered and cooked in Indian spices is one of my favorite snacks . Pasta macaroni in Indian spices is my go to recipe when I crave something savory and quick to make . You can have this macaroni pasta in Indian spices as an evening snack or for breakfast , lunch or dinner . it’s quite flavorful so you don’t need anything extra to accompany it . It’s a meal by itself .
Usually pasta cooked in white sauce mildly flavorful , this recipe focuses on Indian flavors and is more on the savory spicy flavor range .
This is a very quick to make recipe and you can make it very less and readily available ingredients. This recipe take hardly fifteen to twenty minutes to cook and tastes absolutely delicious.
This recipe does require to cook the pasta first and then mix it with spices which you cook simultaneously .
Even though, the title says it’s macaroni pasta. You can use this same recipe to make any other kind of pasta.
Ingredients to make pasta macaroni in Indian spices
To pre cook the pasta
- Pasta macaroni – 2 cups
- Salt – 1 tsp
- Water – 2 glasses
- Oil- 1 tsp
To make the gravy / sauce for pasta macaroni in Indian spices
- Oil- 2 tbsp
- Onions- 2 medium sized chopped finely
- Tomatoes – 1 ½ medium sized chopped finely
- Ginger – about 1 inch piece chopped finely or grated
- Garlic -5 to 6 cloves finely chopped or grated
- Red chilli powder – 1 tsp
- Turmeric – ½ tsp
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Garam masala powder – 1 tsp
- Black pepper powder – ½ tsp
- Salt – 1 tsp
- Tomato ketchup – 1 tsp
- Cheese – 2 cubes grated.
To pre cook the pasta
Take a big vessel or a sauce pan. And add 2 glasses of water to it .Add 2 cups of macaroni pasta , add 1 tsp of salt , and just 1 tsp of oil and mix well. Now let this mixture boil till the pasta softens. This would take around 10 minutes on a medium flame. Adding salt to the pasta while boiling is important , as it gives nice flavor to it . Also it’s very important to add 1 tsp of oil to the pasta while boiling. So that it does not stick while cooking. It will take around ten minutes for the pasta to soften up . And the remaining pasta water ,can be used later on ,in the gravy to add more flavor. You can take any shape of pasta you like and also any type of pasta , this recipe will go with wheat pasta as well .
After the pasta boils and becomes soft. On a medium flame it would take about 10 to 12 minutes . Then let it cool down a bit , then take a big vessel or a saucepan put a colander on top of it and drain the pasta . The pasta will get collected in the colander, and the water will get collected in the vessel beneath it . The remaining pasta water can be added to the sauce to enhance its flavor.
But if the pasta does not have much water and you simultaneously cooking the sauce then there is no need to drain the pasta . you can use a ladle to collect the water from the pasta and add it to the sauce at the later stage.
As the pasta boils meanwhile we can prepare the gravy or sauce in which we are going to cook the pasta later on . do this step simultaneously to save time . After putting the pasta to boil you can immediately start to make the sauce.
To make the gravy / sauce
Take a wok or a kadhai and add 2 tbsp of oil to it let it heat up a bit.
Take two medium sized onions peel and chop them into fine pieces , add the onions to the kadhai and cook them till they change color . keep the flame on medium so that the onions get evenly cooked and do not burn . keep stirring the onions in between to avoid them from sticking at the bottom of the kadhai . putting them on a high flame will only change their color on the outside but they would still remain raw , we don’t want that , so cook the onions on a medium flame and keep stirring them in between to avoid them from sticking or burning and also that they get cooked evenly.
Once the onions change their color to light brown. Add in finely chopped ginger and finely chopped or grated garlic , and mix them well with the onions. So that the raw smell from them goes away.
Adding finely chopped or grated ginger garlic is very important because we don’t want very big chunks of ginger and garlic in the pasta they would give a very bitter taste while eating . you can also grind them in a grinder , but do not use water while grinding it , we don’t want a paste , dry grinding, grating or chopping ginger garlic finely would enhance the flavor of the dish.
Once the raw smell from the ginger garlic goes away, and it gets properly cooked .Then add 1 ½ medium sized finely chopped tomato to the kadhai and mix well and cook until the rawness of the tomatoes goes away and they become soft.
You can also grind the tomatoes and make rough paste but make sure not to add water and also there are no huge unground chunks of tomato . adding water while grinding would make the paste runny we don’t want that . we just need the flavor of the tomatoes .
So once the tomatoes become soft and mushy you can now add the powdered spices to it, Add 1 tsp of red chilli powder , ½ tsp turmeric , 1 tsp coriander powder, 1 tsp cumin powder , 1 tsp garam masala powder , ½ tsp black pepper powder and 1 tsp of salt and mix well . keep stirring it so that the powdered spices get cooked well. Roast them well with the onions and the tomatoes if the mixture is becoming too dry add 2 to 3 tsp of water to it and mix it well to form a paste of spices . now cover and cook it for about a min or two for the spices to release its oil .
Then open the lid and stir well. If the mixture is too dry add one ladle full of pasta water in which we boiled the pasta , adding this water instead of plain water enhances the flavor of this dish .
Let the water boil and reduce to half its quantity you can cover it with the lid and cook , this would take about three minutes .
Now open the lid. And add 1 tsp of tomato ketchup , ketchup gives this dish a mild sweet and sour flavor. Mix it well with the sauce .
Now add the boiled and drained pasta to the kadhai and mix really well so that the sauce gets coated on to the pasta well . cover and cook it for about a minute and adjust the consistency according to your liking , if you want it to be soupy add in more of the pasta water , if you like it dry , let it cook till the water dries up but not completely the coat of sauce should be there on the pasta because till you plate it , it might dry up more .
You can add grated cheese on top of it pasta before serving or after plating it as per your taste and the pasta macaroni is ready to eat .