Hello Lykkers! Craving a fast, colorful dinner that tastes like comfort with a little kick? This Indian-style macaroni brings tender elbow pasta, a tangy onion-tomato base, and pantry spices together in one skillet.

It is weeknight-friendly, endlessly adaptable, and perfect for using whatever vegetables are on hand.

Why This

This fusion pasta keeps the soul of masala with aromatics, tomatoes, and gentle heat without requiring long simmering. Vegetables add texture and nutrition, while dried herbs tie everything together. The result is bright, saucy macaroni that feels satisfying without being heavy. You can keep it mild for kids or turn up the warmth with a little extra chili and pepper.

Why This

This fusion pasta keeps the soul of masala with aromatics, tomatoes, and gentle heat without requiring long simmering. Vegetables add texture and nutrition, while dried herbs tie everything together. The result is bright, saucy macaroni that feels satisfying without being heavy. You can keep it mild for kids or turn up the warmth with a little extra chili and pepper.

What You Need

All you need is a wide pan or kadai, a bowl for boiling pasta, a lid, a strainer, and a chopping board. Consistently sized vegetable cuts help everything cook evenly. Keep a measuring cup nearby for quick additions of water, stock, and pasta. You can also steam or roast vegetables separately and fold them in at the end if you prefer.

Ingredient List

Pasta and Base

1 heaped cup (125 g) elbow macaroni

3 cups water plus ½ teaspoon salt for boiling

2 tablespoons oil

½ teaspoon minced garlic or ginger-garlic paste

⅓ cup finely chopped onion

1 cup finely chopped ripe tomatoes

Spice Layer

¼ teaspoon black pepper

½ teaspoon Kashmiri red chili powder or paprika

½ teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon garam masala

Salt to taste

Veggie Mix

1¼ to 1½ cups small-diced mixed vegetables such as carrots, green beans, cauliflower, broccoli, capsicum, baby corn, or potato

¼ cup green peas

1 cup water for simmering vegetables

Finish

1 teaspoon mixed dried herbs such as basil, thyme, oregano, or parsley

Chili flakes

Optional garnish such as chopped coriander or parsley

Optional richness such as cream or cheese

Boil the pasta

1. Bring 3 cups water and ½ teaspoon salt to a rolling boil.

2. Add 125 g elbow macaroni and stir to prevent sticking.

3. Cook until al dente.

4. Drain and set aside.

Build the masala

1. Heat 2 tablespoons oil in a wide pan on medium.

2. Add ½ teaspoon minced garlic and sauté until fragrant and lightly golden.

3. Add ⅓ cup onion and cook until translucent.

4. Add 1 cup tomatoes, cover, and cook until soft and pulpy.

5. Uncover and sauté until oil separates.

Spice it right

1. Lower heat and add chili powder, coriander, cumin, black pepper, garam masala, and salt.

2. Sauté 20 to 30 seconds until fragrant.

Cook the vegetables

1. Add the mixed vegetables and peas.

2. Pour in 1 cup water and stir.

3. Cover and simmer until vegetables are tender with a few spoonfuls of gravy remaining.

4. Add splashes of water if the pan dries out.

Bring it together

1. Add the cooked macaroni.

2. Simmer 2 to 3 minutes until the sauce clings to the pasta.

3. Add mixed dried herbs and chili flakes.

4. Adjust seasoning.

5. Garnish with herbs and add cream or cheese if using.

Pro Tips

Small, uniform vegetable cuts cook quickly and stay crisp-tender. Keeping a small amount of gravy before adding the pasta prevents dryness. Kashmiri chili adds vibrant color without strong heat, while extra chili or pepper increases spice. A pinch of sugar balances very tart tomatoes. Always cook pasta al dente because it will soften slightly as it simmers.

Variations

For creamy masala, swirl in a little cream at the end. For a cheesy version, sprinkle cheddar or vegetarian parmesan. Add chickpeas or paneer to increase protein. Swap elbow pasta for penne, fusilli, or shells. Use fresh herbs like basil or parsley in place of dried herbs for a brighter finish.

Serve and Store

Serve this dish hot as a satisfying main or flavorful side. Leftovers store well for up to two days in the refrigerator. When reheating, add a splash of water to loosen the sauce and restore the glossy consistency.

Friendly Goodbye

Lykkers, this thirty-minute masala macaroni transforms everyday pasta into a vibrant, vegetable-rich bowl with layered spices and a lively, tangy finish. It is simple, flexible, and endlessly customizable whether you prefer mild comfort, spicy warmth, creamy richness, or a cheesy upgrade. Which version will you stir up first?