Mattar macaroni curry [Recipe]



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Macaroni is a lot more versatile than you think. If you’re a little tired of the salad and need to give the “and cheese” stuff a break, check out this recipe for mattar macaroni curry — a versatile dish to which you can add lamb or beef — from food blogger Aruna D’Souza.



  • 8 ounces elbow macaroni
  • 1.5 tablespoon canola oil
  • 1/2 teaspoon cumin seeds
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoon ginger root, grated or finely minced
  • 1/2 teaspoon minced green chili
  • 1.5 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (or to taste)
  • 3/4 teaspoon salt
  • 2 cup tomatoes, finely chopped (canned is fine)
  • 14 ounces frozen peas, or the equivalent fresh
  • 3/4 teaspoon garam masala (optional)
  • A handful of cilantro for garnish



  1. Boil the macaroni in plenty of salted water until just shy of al dente. Drain and reserve.
  2. While the pasta is boiling, heat the canola oil and cumin seeds in a deep sauté pan. When the seeds are fragrant, add the onion and sauté until golden brown. Add the garlic and ginger and stir until you smell the aroma, and then add the coriander, cumin, turmeric and chili powders and salt. Stir for a minute. Add the tomatoes and 1 cup water and simmer at a lively clip until the tomatoes are broken down and the mixture is saucy and rich. If you'd like to add the garam masala, do so now.
  3. If you are adding fresh peas, add another cup of water and let them cook until tender. If you are adding frozen peas, add them directly to the pan with 1/2 cup water and let them cook till warmed through. Add the pasta, along with 1/4 cup water, and allow the pasta to get tender and absorb the sauce. (You may need to add another 1/4 cup water if it's too dry.) You'll need to check for salt at this point; season as necessary. Serve hot, garnished with cilantro leaves.



With minced lamb or beef (serves 5-6): In step 2, add 1 pound minced (ground) lamb or lean beef to the golden brown onions and fry until it loses its pink color; tip the pan and spoon off as much fat as possible before proceeding with the recipe. Increase the garam masala to 1 teaspoon. Let simmer for about 10 to 15 minutes until the meat is tender and proceed to step 3.

Serves 3-4


Aruna D'Souza is a cook, a writer and a storyteller — not always in that order. She also writes books and articles on modern and contemporary art. You can check out her food writing and recipes at KitchenFlanerie.blogspot.com.