Masala macaroni

   

Ingredients

1.5 cups  macaroni

1 tsp avocado oil

2 tbsp butter

1 tbsp garlic (finely chopped)

1 tsp ginger (finely chopped)

1 spicy green chili finely chopped

½ cup red onion (finely chopped)

½ cup green bell-pepper (finely chopped)

½ cup tomatoes (finely chopped)

½ cup green beans (finely chopped)

½ cup frozen corn kernels

2 tbsp tomato ketchup

2 tbsp red chili sauce

2 tsp coconut aminos / soy sauce

½ tsp Kashmiri red chili pdr

½ tsp garam masala pdr

½ tsp sugar

1 tsp kosher salt (plus extra for salting the pasta water)

¼ cup shredded cheese

¼ cup chopped cilantro / coriander leaves

 

Preparations

Cook the pasta

• Bring a medium pot filled ¾ the way up with water to a boil on high heat. Cover the pot with a lid to help the water boil faster.
• When the water comes up to a boil, add in 1 teaspoon of salt along with the macaroni. Stir the macaroni well so it doesn't stick to the bottom and bring the water back up to a boil.
• Cook the macaroni according to the package instructions. In the meanwhile, make the masala sauce.

Make the masala macaroni

• Heat a large frying pan on medium heat for 1-2 minutes and add the butter and avocado oil.
• When the butter has melted, add the garlic, ginger and green chili and cook for 1-2 minutes or until it starts smelling aromatic.
• Now add in the onions and green bell pepper along with ¼ teaspoon salt. Cook the veggies for 3-4 minutes or until the onions turn translucent.
• Add in the chopped tomatoes. Cook the tomatoes till they are soft but still holding their shape.
• Add in the green beans and frozen corn and cook for 1-2 minutes or until they are slightly soft.
• Now add in Kashmiri red chili powder, garam masala powder, soy sauce, ketchup, chili sauce, sugar and remaining salt and mix everything well together.
• Drain the pasta when it is cooked and add it directly to the frying pan. Mix everything well together and cook the pasta in this buttery sauce for a 1-2 minutes, so it gets flavored throughout.
• Top the pasta with the cheese and cover the pan. Cook this on low for 1-2 minutes or until all the cheese has melted.
• Finally turn off the heat and sprinkle the cilantro on top. Serve hot or at room temperature. 

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