Masala Macaroni is a fusion dish that combines macaroni pasta with traditional Indian spices (masalas) and vegetables. This comforting desi-style pasta is coated in a simple and mildly spiced onion tomato base with the added crunch of veggies. This Instant Pot Macaroni is a delightful twist on the classic pasta dish, perfect for a quick weeknight dinner.
One of the best things about Desi Style Masala Macaroni is that it can be prepared quickly and easily, especially when using an Instant Pot. The Indian masala pasta dish comes together in about 20 minutes, making it perfect for busy weeknights or when you need a quick yet satisfying meal.
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Indian cuisine is known for its use of various spices, which add depth and complexity to dishes. In Desi Style Masala Macaroni, common Indian spices such as turmeric, red chilli powder, and garam masala create a flavorful masala (spice mix) that coats the pasta. These spices not only add heat but also nice flavour to the dish.
Adding vegetables to Desi Macaroni Pasta enhances its nutritional value and adds colour, texture, and flavour. Common vegetables used in this dish include green peas, carrots, bell peppers, and tomatoes. You can also include other vegetables like corn, broccoli, or mushrooms depending on your preference.
Why you will love this Masala Macaroni Recipe
- Quick and Easy: Using an Instant Pot, you can whip up this meal in no time.
- Flavorful: The blend of Indian spices makes every bite a burst of flavour.
- Versatile: You can add any vegetables on hand, making it a great way to use leftovers.
- Family-Friendly: Kids and adults alike will enjoy this tasty dish.
- Comfort Food: This Indian Style macaroni is warm, hearty, and perfect for a cozy meal at home.
How to make Masala macaroni in Instant Pot
Set the Instant Pot to ‘Sauté’ mode and add oil. Once the oil is hot, add the finely chopped onion and sauté until golden brown.
Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add the finely chopped tomato. Cook until the tomatoes turn soft and mushy.
Add the turmeric powder, red chilli powder, and garam masala powder. Mix well and cook for another 2-3 minutes.
Add the mixed vegetables and sauté for 2-3 minutes. You can use fresh or frozen vegetables.
Add the macaroni pasta (elbow pasta) to the Instant Pot, along with the water and the required amount of salt. Stir everything once.
Close the Instant Pot lid and set the valve to the sealing position.
Set the Instant Pot to ‘Pressure Cook’ or ‘Manual’ mode on high pressure for 4 minutes. Once the cooking time is complete, quickly release the pressure by carefully turning the valve to the venting position.
Open the Instant Pot and give everything a good stir, ensuring the masala and macaroni are well combined.
Garnish the desi pasta with freshly chopped coriander leaves. Serve hot.
Tips & Suggestions to make the best Masala Macaroni
- Adjusting Spice Levels: Reduce the red chilli powder if you prefer a milder dish. Increase the red chilli powder and add chopped green chillies if you want it spicier. You can also add red chilli flakes to give the dish a spice kick.
- Cheesy Twist: Sprinkle some grated cheese on top before serving for a cheesy delight.
- Whole Wheat or Gluten-Free: Feel free to use whole wheat or gluten-free pasta based on your dietary preferences.
- Fresh Herbs: Garnish with fresh herbs like basil or mint to boost flavour.
Serving Suggestions
- As a Main Dish: This Indian pasta with vegetables is hearty enough to be served as a main course.
- With Salad: Pair the Indian Macaroni with a simple green salad for a complete meal.
- Kids’ Favorite: Serve with a side of garlic bread or a piece of naan for a kid-friendly meal.
Frequently asked questions
Absolutely! You can use any pasta like Penne, Fusilli or any other variety to make the vegetable macaroni. Just adjust the cooking time according to the pasta you use.
Yes, you can make it ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
Yes, you can! Follow the same steps on the stovetop. Cook the pasta separately and then mix it with the prepared masala in a large pan.
If you prefer a creamier version of Masala Macaroni, add a splash of cream or coconut milk towards the end of cooking. Another option is to stir in some grated cheese, like cheddar or mozzarella until it melts and coats the pasta.
Other than the vegetables listed above, Carrots, Green Beans, Broccoli, Mushrooms, and Spinach can be added to this recipe.
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Indian Style Masala Macaroni in Instant Pot
Ingredients
- 2 tablespoon Oil
- 1 medium Onion finely chopped
- 1 medium Tomato finely chopped
- 1 teaspoon Ginger Garlic Paste
- 1 cup Elbow Macaroni Pasta
- ¾ cup Vegetables I used green bell pepper, frozen sweet corn, frozen green peas
- 1 & ½ cups Water
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder adjust
- ½ teaspoon Garam Masala Powder
- Salt to taste
- 2 teaspoon Tomato Ketchup
- Coriander Leaves for garnishing
Instructions
- Set the Instant Pot to 'Sauté' mode and add oil. Once the oil is hot, add the finely chopped onion and sauté until golden brown.
- Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add the finely chopped tomato. Cook until the tomatoes turn soft and mushy.
- Add the turmeric powder, red chilli powder, and garam masala. Mix well and cook for another 2-3 minutes.
- Add the mixed vegetables and sauté for 2-3 minutes. You can use fresh or frozen vegetables.
- Add the macaroni pasta to the Instant Pot, along with the water and the required amount of salt. Stir everything once.
- Close the Instant Pot lid and set the valve to the sealing position.
- Set the Instant Pot to 'Pressure Cook' or 'Manual' mode on high pressure for 4 minutes. Once the cooking time is complete, quickly release the pressure by carefully turning the valve to the venting position.
- Open the Instant Pot and give everything a good stir, ensuring the masala and macaroni are well combined.
- Garnish with freshly chopped coriander leaves. Serve hot.