Ingredients:
2 cups elbow macaroni (or any pasta of your choice)
1 medium onion, finely chopped
1 medium tomato, chopped
1/2 cup capsicum (bell pepper), chopped (use a mix of colors for a vibrant look)
1/2 cup carrots, chopped
1/2 cup peas (frozen or fresh)
1/2 cup corn kernels (optional)
2-3 cloves garlic, minced
1-inch ginger, grated
2 green chilies, finely chopped (adjust to taste)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon coriander powder
Salt to taste
2 tablespoons tomato ketchup
1 tablespoon soy sauce
2 tablespoons oil
Fresh coriander leaves, chopped for garnish
Instructions:
1. Cook the Macaroni:
Boil the macaroni in salted water according to the package instructions until al dente. Drain and set aside.
2. Prepare the Veggies:
Heat oil in a large pan or wok over medium heat.
Add cumin seeds and let them splutter.
Add minced garlic, grated ginger, and green chilies. Sauté for a minute until fragrant.
3. Sauté the Vegetables:
Add the chopped onions to the pan and sauté until they turn translucent.
Toss in the chopped tomatoes and cook until they soften.
Add the chopped carrots, peas, corn, and capsicum. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still have a crunch.
4. Spice It Up:
Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the vegetables. Mix well.
Add tomato ketchup and soy sauce, stirring everything together to coat the veggies.
5. Combine with Macaroni:
Add the cooked macaroni to the pan and gently mix it with the spiced vegetables.
Sprinkle garam masala over the top and toss everything together to combine.
6. Final Touch:
Taste and adjust seasoning if needed.
Garnish with fresh coriander leaves.
7. Serve:
Serve hot, and enjoy your Taste vegetables macaroni
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