Скачать или смотреть How to make Indian Style Macaroni

Macaroni with an Indian twist! It’s spicy, tangy and chatpata, the way we all love it.

Give it a try, I know you’ll enjoy. Come on ya! 💕

Indian-Style Macaroni

Ingredients
• 1 bowl (about 1 cup) macaroni
• 2–3 medium tomatoes
• 1 cup onion, finely chopped
• 1 medium carrot, finely chopped
• 3–4 garlic cloves, crushed or finely chopped
• 1–2 tsp red chili paste (adjust to taste)
• Butter (as needed)
• Grated cheese (as desired)
• Chili flakes (to taste)
• Mixed herbs (oregano, basil, etc., to taste)
• 1 tbsp tomato sauce
• 1–2 jalapeños (optional), sliced
• Black olives (optional), sliced
• A splash of milk (to adjust consistency)
• Salt (to taste)
• Fresh tulsi (Indian basil) for garnish


Method
1. Cook the macaroni:
Bring a pot of water to a boil. Add a pinch of salt and the macaroni. Cook until soft yet firm (not overcooked), then drain and set aside.
2. Prepare the tomatoes:
Boil the tomatoes until the skin starts loosening (slitting the skin beforehand helps). Peel the skin and blend the tomatoes into a smooth puree. Set aside.
3. Sauté the aromatics:
Heat butter in a kadai (or pan). Add garlic cloves and sauté until fragrant. Add the chopped onions and cook until golden brown.
4. Cook the vegetables:
Add the chopped carrots, cover with a lid, and cook until slightly tender. Sprinkle some salt to help them soften.
5. Build the sauce:
Stir in the red chili paste. Add the prepared tomato puree and cook on medium heat with the lid on for a few minutes, until the raw flavor of the tomato goes away.
6. Season and enrich:
Add chili flakes, mixed herbs, and a little grated cheese. Stir in tomato sauce for extra flavor. If using, add jalapeños and black olives at this stage.
7. Finish the sauce:
Add a splash of water if the sauce is too thick. Stir well, then mix in the cooked macaroni. Add a little milk to bring the sauce to a creamy consistency.
8. Final touch:
Grate more cheese on top, mix everything well, and cook for 1–2 minutes.
9. Serve:
Garnish with fresh tulsi leaves and serve hot.