Sindhi Macaroni
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the macaroni as soon as it turns just tender; overcooked pasta will break when tossed into the masala.
- 2Slice the onions evenly so they soften and lightly caramelize at the same time without burning.
- 3Cook the tomatoes until the oil starts to separate slightly and the mixture looks pulpy, not chunky.
- 4Keep the bell pepper slightly crisp for the classic Sindhi home-style texture instead of cooking it completely soft.
- 5If the pasta sits before serving, add a splash of hot water and reheat gently to loosen the masala coating.
- 6Use a wide pan for the final toss so the macaroni gets coated evenly without turning mushy.
Adapt it for your goals.
Jain
Skip onion and garlic, then increase tomatoes and capsicum slightly with ginger and cumin for a Jain-friendly version that still tastes lively.
spicierSpicier
Add extra green chili and a bit more red chili powder if you want the macaroni to lean more toward a bold, street-style Indian pasta.
veganVegan
This recipe is already naturally vegan if your tomato ketchup is vegan, making it an easy dairy-free comfort meal.
high veggieHigh-veggie
Add peas, grated carrot, or sweet corn along with the capsicum for a more colorful, lunchbox-friendly version.
Why this is on our healthy list.
Vegetable-Rich Comfort Food
Tomatoes, onions, capsicum, green chili, ginger, garlic, and coriander add plant compounds and variety to an otherwise simple pasta dish.
Includes Digestive Spices
Cumin, ginger, garlic, black pepper, and garam masala bring warmth and aromatic depth while making the dish feel lighter and more balanced.
Moderate Oil Cooking
The masala is built with a modest amount of oil, relying on cooked tomatoes and onions for body instead of a heavy cream or butter sauce.
Frequently asked questions
Yes. Make the masala ahead and refrigerate it, then boil fresh macaroni and toss just before serving for the best texture.
