Masala Macaroni is an Indian-style elbow pasta stir fry with loads of vegetables. It is spicy, vegan, and one of the best dishes to use all the leftover vegetables from the fridge. This macaroni pasta recipe is inspired by the Indian Chinese fusion cuisine. Be sure to watch the video!
The Story of Masala Macaroni
During the era of the ’90s, while I was growing up masala macaroni was the only pasta my mother used to make. And we (me and my brother) use to love it.
Her version of macaroni pasta was inspired by Indian Chinese Cuisine with a truckload of vegetables (probably her way of sneaking veggies in our diet), a few sauces like green chili and ketchup, spices, and of course the elbow pasta (macaroni).
Even to date, it is one of my favorite pasta dishes. Actually, I love anything with macaroni – whether it is creamy macaroni salad or spicy stir fry, I have a soft spot in my heart for macaroni pasta.
Over the years in India, masala macaroni has become widely popular comfort food. It is part of the street food fare, restaurant menu, and is commonly made in many households for breakfast or lunch.
The addition of spices and sauces makes this pasta perfect for the Indian palette.
When it comes to ingredients this masala macaroni recipe is very flexible.
Pasta: As the name of the recipe suggests, elbow pasta or macaroni is a key ingredient. Many versions of masala pasta use penne as well.
Vegetables: I like to add onion, green peas, carrot, bell peppers, cabbage to my masala pasta. Other vegetables like mushrooms, broccoli, baby corn, sweet corn, zucchini can also be added.
Spiciness: The spicy flavor in this masala pasta comes from green chili, green chili sauce, black pepper, and my secret tomato chili sauce. You can moderate the quantity of each of these ingredients to suit your tastebuds.
Fresh Herbs: A mix of green or spring onion and coriander gives the right notes of freshness to this pasta.
Other Ingredients: Refined or Vegetable Oil, Garlic, Salt
Optional Ingredients: Grated Cheese, Cream, Red Chili Flakes or Oregano, Fresh Basil
The Secret Sauce
The masala macaroni has a sweet, spicy, garlicky taste with a hint of tomato sourness. And you get it right with my secret sauce. It is nothing but a basic blend of – fresh tomatoes, dry red chili, garlic, ginger, tomato ketchup, and water.
Trust me on this, once you try this secret sauce, you will not need an array of readymade sauces to make the BEST masala macaroni.
This secret sauce is so easy to make, vegan, gluten-free, and meal prep friendly.
Watch Masala Macaroni Recipe Video
It is very easy to store pasta dishes. Transfer the leftover masala macaroni to a container with the lid. Store in the refrigerator for 3 – 5 days.
As the days pass, the macaroni pasta becomes a bit dry. While reheating add a little more of my secret sauce or cream to freshen it up. You can easily reheat this masala macaroni in a microwave or on the stovetop.
More Pasta Recipes For You
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Indian Style Masala Macaroni Recipe
- Stir Fry Pan
For Masala Macaroni
- 4 Cup elbow macaroni (approx 500 gram)
- 1/4 Cup vegetable oil
- 2 tablespoon garlic, finely chopped
- 1 tablespoon green chili chopped
- 1/2 Cup red onion, sliced
- 1/4 Cup carrot, diced
- 1/4 Cup capsicum, diced
- 1/4 Cup cabbage, shredded
- 1/4 Cup green peas (fresh or frozen)
- 1 tablespoon white vinegar
- 1 tablespoon green chili sauce
- 1/2 Cup secret sauce (see recipe)
- Salt & Pepper, to taste
- 2 tablespoon green onion, chopped
Ingredient for Secret Sauce
- 1 Cup fresh tomato, diced
- 2 dry red chili (subsitute with fresh red chili or chili paste
- 1 tablespoon ginger, roughly chopped
- 2 garlic cloves
- 1/8 Cup tomato sauce or ketchup
- 1/4 Cup hot water
Prepare Secret Sauce
- Combine all the ingredients in a blender. Grind to a smooth paste. Transfer to a bowl and set aside.
Prepare Masala Macaroni
- Cook macaroni according to packet directions in the salted water. Once cooked al-dente, transfer to a strainer, rinse with room temperature water, and set aside in the strainer itself to cool down completely.
- Heat oil in a stir fry pan. Add garlic, green chili, and onion. Sir fry for 1 minute. No need to brown the onion or garlic.
- Add vegetables, salt, pepper, and stir fry over high heat for 1 – 2 minutes. Do not cook the vegetables for too long.
- Add the secret sauce, white vinegar, green chili sauce, and combine all the ingredients together nicely.
- Simmer the sauce for 1 minute and then add boiled macaroni pasta. Combine with the sauce. Cook for 1 – 2 minutes for the pasta to absorb the sauces.
- Add green onion, stir to combine, and masala macaroni is ready.
- Serve Masala Macaroni warm.
- Do not cook the vegetables/sauce/macaroni for too long. This pasta recipe is all about the quick stir-frying technique to create a smokey flavor.