Masala Macaroni is an Indian-style stir-fry pasta. It is spicy, vegan, and one of the ways to use all the leftover vegetables from the fridge. 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) used to love it.
Her version of desi macaroni pasta was inspired by Indian Chinese Cuisine, with a truckload of vegetables (probably her way of sneaking veggies into our diet), a few sauces like green chilli and ketchup, spices, and of course, the elbow pasta (macaroni).
Even to date, it is one of my favourite pasta dishes. 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 a widely popular comfort food. It is part of the street food fair and restaurant menu and is commonly made for breakfast or lunch in many households.
When it comes to ingredients, this masala macaroni recipe is very flexible.
Pasta: As the recipe’s name 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, carrots, bell peppers, and cabbage to my masala pasta. Other vegetables like mushrooms, broccoli, baby corn, sweet corn, and zucchini can also be added.
Spiciness: The spicy flavour in this masala pasta comes from green chilli, green chilli sauce, black pepper, and my secret tomato chilli sauce.
Fresh Herbs: A mix of green or spring onion and coriander gives this pasta the right notes of freshness.
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 an easy blend of – fresh tomatoes, dry red chilli, garlic, ginger, tomato ketchup, and water.
Trust me; 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 easy to make, vegan, gluten-free, and meal-prep-friendly.
Watch Masala Macaroni 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 more of my secret sauce or cream to freshen it up. You can easily reheat this masala macaroni in a microwave or stovetop.
Hence it is perfect for lunch boxes, potlucks, or picnic meals.
More Pasta Recipes
- Basil Pesto Pasta
- Tomato Sauce Pasta
- Makhani Sauce Pasta
- Pink Sauce Spaghetti
- Summer Pasta Salad
- Chicken Pasta Salad
- Creamy White Sauce Pasta
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Indian Style Masala Macaroni Recipe
- Stir Fry Pan
For Masala Macaroni
- 4 Cup elbow macaroni (approx 500 gram)
- ¼ Cup vegetable oil
- 2 tablespoon garlic, finely chopped
- 1 tablespoon green chili chopped
- ½ Cup red onion, sliced
- ¼ Cup carrot, diced
- ¼ Cup capsicum, diced
- ¼ Cup cabbage, shredded
- ¼ Cup green peas (fresh or frozen)
- 1 tablespoon white vinegar
- 1 tablespoon green chili sauce
- ½ 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
- ⅛ Cup tomato sauce or ketchup
- ¼ 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 about the quick stir-frying technique to create a smokey flavour.
- You can moderate the quantity of each ingredient to suit your tastebuds.
V K Pathak says