- 300 grams Macaroni Pasta
- 3 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 2 carrots, finely chopped
- 1 green capsicum, finely chopped
- 4 tomatoes, blanched and pureed
- 1 teaspoon pav bhaji masala
- 1 tablespoon olive oil
- Salt and chili powder to taste
Cook the macaroni pasta in boiling water, along with a little salt until al dente (firm yet cooked). Once done, drain the excess water and rinse the paste in cold water to prevent excess cooking. Toss the pasta in oil and keep aside. We do this, so the pasta does not stick to each and become lumpy.
Blanch the tomatoes in water and boil for about 5 to 8 minutes, until you notice that the skin is cracking up. Once done, remove from water and allow it to cool. Peel the skin of the tomatoes and roughly puree the tomatoes in a blender. Keep aside.
Heat oil in a wok or a kadhai on medium heat. Add the garlic, onions, carrots and capsicum. Sprinkle some salt, cover the pan and saute on medium heat until the carrots are cooked through.
Once cooked, open and stir fry on medium high heat. Add the pureed tomatoes, the bhaji masala and the cooked macaroni, toss on high heat until the macaroni pasta gets well coated with the masala.
Check the salt and spices and adjust to taste. Once done, stir in the chopped coriander leaves and turn off the heat.
This is the Pakistani Style Masala Macaroni Recipe to a serving bowl and now serve warm to your family.