Masala Pasta

Bring a pot of water to a rolling boil. Add 1 teaspoon of salt and 1 cup of macaroni to the boiling water. Cook on high flame until the macaroni is 90% done.

Drain the cooked macaroni using a colander. Drizzle 1 teaspoon of oil over the macaroni to prevent sticking and let it cool completely in the colander.

Heat 2 tablespoons of oil in a pan. Add 0.5 teaspoon of cumin seeds, 3 cloves of minced garlic, and 2 chopped green chilies. Sauté for one minute.

Add 0.25 cup of finely chopped onion to the pan and sauté for another minute until translucent.

After two minutes, add 3 finely chopped medium tomatoes and 0.5 teaspoon of salt. Cook until the tomato skins begin to separate and the tomatoes are soft.

Add 0.5 cup of chopped capsicum and 0.25 cup of frozen peas to the cooked tomatoes. Sauté for another two minutes until the frozen peas are tender.

Add 0.25 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, 1 teaspoon of coriander powder, and 0.5 teaspoon of garam masala to the sautéed vegetables. Add 0.25 cup of water and mix well, cooking until the spices are well incorporated and the mixture thickens slightly.

Add the boiled macaroni to the pan with the vegetable and spice mixture. Toss and sauté for two to three minutes, ensuring the macaroni is well coated with the masala.