Sindhi Macaroni

Name: Sindhi Macaroni
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 180 g macaroni (elbow macaroni); 1.5 l water (for boiling pasta); 0.5 tsp salt (for pasta water); 2 tbsp oil; 0.5 tsp cumin seeds; 2 pcs onion (medium, finely sliced); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 2 pcs green chili (slit or finely chopped); 3 pcs tomato (medium, finely chopped); 1 pcs bell pepper (medium, finely chopped); 1 tbsp tomato ketchup; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 1 pinch black pepper; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(38)

TASTE SCORE

8/10

A home-style Sindhi macaroni with soft pasta, onions, tomatoes, capsicum, and warming spices. It cooks up saucy, lightly tangy, and comforting, making it a familiar Indian-style pasta that pairs well with cutlets or a simple salad.

PREP

15m

COOK

25m

SERVES

1 KATORI

289 cal

SERVINGS

METHOD · 7 STEPS

boil · ~10 min
Boil the macaroni.
1.Bring water to a boil in a pot.
2.Add salt for pasta water and the macaroni.
3.Cook until just tender but not mushy, about 8 to 10 minutes.
4.Drain well and keep aside.
TIPKeep the pasta slightly firm because it cooks again with the masala.
saute · ~7 min
Cook the onion base.
1.Heat oil in a wide pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion and cook until soft and lightly golden, 5 to 6 minutes.
4.Add ginger, garlic, and green chili, then cook for 1 minute.
saute · ~7 min
Make the tomato masala.
1.Add tomato and bell pepper to the pan.
2.Cook until the tomatoes soften and turn pulpy, 5 to 6 minutes.
3.Add red chili powder, turmeric powder, garam masala, black pepper, and salt for masala.
4.Stir in tomato ketchup and cook for 1 minute.
TIPCook the tomatoes down well so the pasta gets a rich coating instead of a watery sauce.
simmer · ~3 min
Loosen the masala.
Add water and simmer for 2 to 3 minutes until the masala looks glossy and lightly saucy.
mix · ~3 min
Mix in the macaroni.
Add the boiled macaroni and toss gently until every piece is coated with the masala. Cook for 2 to 3 minutes so the flavors come together.
TIPUse a folding motion while mixing so the macaroni keeps its shape.
garnish
Finish with coriander leaves.
serve
Serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the macaroni as soon as it turns just tender; overcooked pasta will break when tossed into the masala.
2
Slice the onions evenly so they soften and lightly caramelize at the same time without burning.
3
Cook the tomatoes until the oil starts to separate slightly and the mixture looks pulpy, not chunky.
4
Keep the bell pepper slightly crisp for the classic Sindhi home-style texture instead of cooking it completely soft.
5
If the pasta sits before serving, add a splash of hot water and reheat gently to loosen the masala coating.
6
Use a wide pan for the final toss so the macaroni gets coated evenly without turning mushy.

RECIPE VARIATIONS