Macaroni pasta Indian style is a dish with a desi twist. It is cooked pasta with spicy, loaded with cheese, and is best for serving for breakfast, lunch, or evening snacks.

Normally, macaroni is a type of dry pasta that is made from durum wheat. These are tubular and also like small narrow tubes with a bent in the center.

There is another one called elbow macaroni that one has a shape of a semicircular curved tube. I do prefer the macaroni recipe using the elbow pasta alternative.

These are also used to make a lot of pasta dishes such as pasta salad, pasta soup, and baked pasta casseroles. Macaroni can be simply swapped with other pasta types like penne, fusilli, rigatoni, and shell pasta.

You can try your next macaroni with a stuff-like twist. This may include aromatic Indian flavors and this is made up of fresh veggies. When I am trying to make pasta I always mix vegetables to ensure it is more nutritious and mix some crunch.

I also like to comprise our favorite veggies such as baby corn, green peas or sweet corn, potatoes, carrots, bell pepper, cauliflower, and green beans.

Occasionally I would also love to add veggies like zucchini, cabbage, or broccoli. You could opt to add vegetables. However, if you are not a fan of veggies, leave out adding them.

This macaroni pasta Indian style has a delicious tangy taste as it is made in an onion-tomato masala sauce. The base sauce is not spicy, so this recipe is appropriate for kids.

 But if you want to make it enough spicy, mix more red chili powder and black pepper powder. You can also add some dried mixed herbs to the macaroni recipe to elevate the flavors in the dish.

Macaroni Pasta Indian Style Recipe

1. Warm about 3 cups of water and ½ a teaspoon of salt in a pot. Bring to a boil.

2. Mix 1 heaped cup (125g) of macaroni to the pot.

3. Stir it well with a fork.

4. Cook macaroni on an average to high heat.

5. Cook it well until they are al dente. Which means that it should not be too soft and should have bite.

6. Then drain the water and set the cooked macaroni aside.

7. Heat 2 tablespoons of oil in a pan. Reduce the heat, then add ½ a teaspoon of minced or finely chopped garlic.

On the other hand, you can mix ½ a teaspoon of ginger or ginger-garlic paste.

8. Sauté on low heat for some seconds, until the garlic is light brown or until the raw aroma goes away.

9. Add ⅓ cup of finely chopped onions.

10. Stir it well and then sauté onions on average to reduce heat. Continue stirring it. 11. Sauté until the onions soften and turn translucent.

12. Add a cup of finely chopped tomatoes.

13. Mix well.

14. Then cover the pot with a lid and check from time to time.

15. Cook tomatoes on a low to reduce too much heat until they become softer and become pulpy.

You can now sauté without a lid for some minutes pending you see oil separating from the sides of the onion tomato mixture.

16. Add the following spices listed below one after the other:

¼ teaspoon black pepper powder

¼ teaspoon garam masala powder

¼ teaspoon turmeric powder

½ teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon Kashmiri red chilli powder

17. After this, mix and sauté the spices powders for a few seconds until you aroma a nice aroma.

18. Next, mix 1.25 to 1.5 cups of mixed vegetables and ¼ cup of green peas.

You can also add stuff like baby corn, carrots, green beans, potatoes, capsicum, and green peas. Another great vegetable option is cauliflower. Do chop the veggies in small cubes, so that they cook quickly.

19. Season with salt to taste.

20. Stir is well.

21. Pour a cup of water into the veggie mix.

22. Mix again.

23. Cover the pot with a lid.

24. Simmer on a low to average heat pending the vegetables are fork tender and cooked well. There should be a bit of curry sauce or gravy sauce in the veggie mixture – about 2 to 3 tablespoons.

How to Make Macaroni Pasta

25. The moment your vegetables are cooked and tender, mix the cooked macaroni in the pot. There should also be some curry sauce in the vegetable mixture, about 2 to 3 tablespoons.

26. Mix well.

27. Simmer macaroni and vegetables on low to medium-low heat for a few more minutes until all the curry sauce is absorbed or very little is left behind. Stir smoothly from time to time.

28. Finally add a teaspoon of mixed dry herbs such as thyme, oregano, parsley, and a few pinches of red chili flakes.

29. Mix again, taste, and change the seasoning if necessary.

30. You can serve Indian-style Macaroni Pasta either hot or warm. Top with grated cheddar, vegetarian parmesan cheese, or cream before serving.

Bottom Line

Yes, you can also reserve macaroni pasta sauce cooked in water and add it to the curry before adding pasta. This helps in thickening the sauce and also prevents the pasta from drying. 

In other words, if the pasta is not cooked soft then it will not attract the masalas fully.