Macaroni Indian Style

Pasta is not very popular in India. And there is very little involvement with ‘western’ food, except on special occasions. This is partly because the ingredients are either not available or too expensive. And partly also because Indians had not been widely exposed to western food. This is slowly changing as availability has increased (at least in major cities) and the current generation has begun to travel widely. Of course, the exception is pizza – popularised by chains such as Pizza Hut and Domino’s.
This is also true of me but for an exception. Having spent my early years in Singapore, I have partaken of macaroni quit often. Prepared in Indian style. Having turned WFPB vegan, it was a challenge to get ‘brown’ macaroni. Until I discovered a shop about a year ago. And promptly indulged myself in the Indian style dish. But the way my mum used to prepare it was with loads of vegetables and practically no spices except in the tempering. The recipe here is a kind of North Indian version with some spices added while cooking and not just as a tempering agent.

Macaroni North Indian Style

To Cook The Macaroni
1 heaped cup brown macaroni
1/2 tsp salt
3 cups of water
Other Ingredients
3-4 small garlic cloves, chopped fine
1 medium sized onion, chopped fine
3 medium sized tomatoes, chopped fine
1 1/2 cups mixed vegetables like green peas, potatoes, cauliflower, bell peppers, beans, etc., chopped
1/4 tsp black pepper powder
1/4 tsp turmeric powder (haldi, manjal podi)
1/4 tsp garam masala
1/2 tsp Kashmiri chili powder (bright red colour but not hot)
1/2 tsp coriander powder (dhania powder, kothamalli podi)
1/2 tsp cumin powder (jeera powder, jeeraga podi)
Unrefined salt to taste
1 cup water
1 tbsp of chopped coriander leaves
Add cups of water and 1/2 tsp salt in a pan
Bring to a boil
Add the macaroni and stir
Cook on medium – high heat till they are al dente
Drain the water and set aside
Heat a largish wok on low flame
Add the garlic and sauté till the colour is light brown
Add the onion
Continue to cook till the onion is translucent
Add the tomatoes and mix well
Cover the wok and continue to cook till the tomatoes are mushy
Be sure to stir in-between
Add all the spices and sauté till a fragrant aroma emanates
Add the vegetables, salt and mix well
Pour the water and mix again
Cover and cook till the vegetables are done
Make sure to stir occasionally
Add more water, if needed
Finally, add the macaroni
Mix well and continue to cook till all the water has evaporated, stirring occasionally
Remove from flame and garnish with coriander leaves
Serve hot

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