Italian,  North Indian

Tandoori Masala Macaroni in Yogurt Sauce

Tandoori Masala Macaroni is a fusion recipe that combines Italian and Indian flavors. The macaroni is cooked like a tandoori dish but I also added Italian seasonings. Be sure to check out how I marinated the macaroni in tandoori yogurt sauce.It taste absolutely delicious and instantly became a family favorite in my household.

 2 cups plain yogurt
 ¼ tsp turmeric
 red chili powder
 ¼ tbsp garam masala
 ½ tbsp coriander cumin powder
 1 tbsp roasted gram flour
 ¼ tsp red food color
 2 tbsp olive oil
 1 tbsp oil
 1 tbsp salt
 16 oz elbow macaroni
 2 tbsp oil
 2 tbsp butter
 1 tbsp chopped garlic
 1 tbsp ginger paste
 1 cup chopped onion
 ½ cup carrots
 ½ cup green beans
 ½ cup green peas
 1 cup chopped tomatoes
 1 cup chopped bell pepper
 1 tbsp sugar
 1 tbsp ketchup
 ½ tsp basil
 ½ tsp oregano
 ½ cup fresh cream

1

Drain water from yogurt for 1/2 hour.

2

Add into larger bowl. Add turmeric, red chili powder to taste, garam masala, coriander cumin powder, roasted gram flour, red food color, olive oil. Combine everything

3

Boil water. Add 1 tbsp oil, 1 tbsp salt, and 16 oz elbow macaroni to the water. Cook until al dante.

4

Drain water from pasta.

5

Add pasta to the yogurt mixture. Keep aside until ready to use.

6

Turn stove onto high heat. In a tadka, add 2 tbsp oil and 2 tbsp butter. Heat thoroughly

7

Add chopped garlic and ginger paste. Saute for 1 minute.

8

Add 1 cup chopped onion. Saute for 2 minutes.

9

Add 1/2 cup carrots, 1/2 cup green beams, 1/2 cup green peas. Salt for veggies. Saute for 3 minutes.

10

Add 1 cup chopped tomatoes and salt for tomato. Saute for 2 minutes.

11

Add 1 cup pasta water. Let it cook for 2 minutes.

12

Add 1 cup chopped bell pepper. Stir well

13

Add marinated macaroni to the vegetables. Add 1 tbsp sugar and 1 tbsp ketchup. Combine everything.

14

Add basil and oregano. Mix well.

15

Add 1/2 cup fresh cream. Bring to boil

16

Serve macaroni. Garnish with jalapeno. Sprinkle cheese on top.

Ingredients

 2 cups plain yogurt
 ¼ tsp turmeric
 red chili powder
 ¼ tbsp garam masala
 ½ tbsp coriander cumin powder
 1 tbsp roasted gram flour
 ¼ tsp red food color
 2 tbsp olive oil
 1 tbsp oil
 1 tbsp salt
 16 oz elbow macaroni
 2 tbsp oil
 2 tbsp butter
 1 tbsp chopped garlic
 1 tbsp ginger paste
 1 cup chopped onion
 ½ cup carrots
 ½ cup green beans
 ½ cup green peas
 1 cup chopped tomatoes
 1 cup chopped bell pepper
 1 tbsp sugar
 1 tbsp ketchup
 ½ tsp basil
 ½ tsp oregano
 ½ cup fresh cream

Directions

1

Drain water from yogurt for 1/2 hour.

2

Add into larger bowl. Add turmeric, red chili powder to taste, garam masala, coriander cumin powder, roasted gram flour, red food color, olive oil. Combine everything

3

Boil water. Add 1 tbsp oil, 1 tbsp salt, and 16 oz elbow macaroni to the water. Cook until al dante.

4

Drain water from pasta.

5

Add pasta to the yogurt mixture. Keep aside until ready to use.

6

Turn stove onto high heat. In a tadka, add 2 tbsp oil and 2 tbsp butter. Heat thoroughly

7

Add chopped garlic and ginger paste. Saute for 1 minute.

8

Add 1 cup chopped onion. Saute for 2 minutes.

9

Add 1/2 cup carrots, 1/2 cup green beams, 1/2 cup green peas. Salt for veggies. Saute for 3 minutes.

10

Add 1 cup chopped tomatoes and salt for tomato. Saute for 2 minutes.

11

Add 1 cup pasta water. Let it cook for 2 minutes.

12

Add 1 cup chopped bell pepper. Stir well

13

Add marinated macaroni to the vegetables. Add 1 tbsp sugar and 1 tbsp ketchup. Combine everything.

14

Add basil and oregano. Mix well.

15

Add 1/2 cup fresh cream. Bring to boil

16

Serve macaroni. Garnish with jalapeno. Sprinkle cheese on top.

Tandoori Masala Macaroni in Yogurt Sauce

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