Macrolyunpatata: Indian Macaroni
cumin seeds (jeera)
ginger-garlic paste (adrak-lasan)
onion, finely chopped
ground coriander (dhaniya)
ground turmeric (haldi)
red chile powder
tomatoes, finely chopped
cubed boiled potatoes
macaroni, cooked according to the package directions
Salt, to taste
fresh cilantro leaves (hara dhaniya), finely chopped
Dried pasta may not be the first ingredient you associate with Indian cooking, but in Sindhi cuisine, pasta was brought in from abroad via traders years ago, and has now become a commonplace ingredient. Here, macaroni is cooked in a tomato sauce spiked with ginger, garlic, cumin, and potatoes, yielding something resembling a pasta stew.
- In a skillet over low-medium heat, heat the vegetable oil.
- Add the cumin seeds. Cook until the seeds begin to crackle.
- Add the ginger-garlic paste and onion. Sauté for 2–3 minutes.
- Stir in the coriander, turmeric, and red chile powder. Sauté for 1 minute.
- Add the tomatoes and tomato purée. Sauté until the tomatoes soften.
- Stir in the potatoes and macaroni. Season to taste with salt and garnish with cilantro. Serve hot.
Sonal Ved is a Mumbai-based cooking show host and the author of Tiffin and Whose Samosa Is It Anyway? She writes extensively about Indian cuisine for publications such as The Guardian, Saveur Magazine, Food52 and Thrillist.