Macronyul Patata

September 30, 2020
1 Rating
Author Notes

Recipe by chef Kanchan Ahuja, founder of Juss by Sindhful —Food52

  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 2
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 8 to 10 fresh curry leaves
  • 1 green chile, cut in half
  • 1 pinch asafetida
  • 10 ounces tomato puree (if using fresh, from 2 medium tomatoes)
  • 1 medium-sized potato (finely chopped and par-boiled)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chile powder (like cayenne)
  • 1 pinch garam masala
  • 1 teaspoon coriander powder
  • 100 grams elbow macaroni
  • 250 grams water
  • 1/4 cup green peas (frozen)
  • 1 pinch salt, plus more to taste
In This Recipe
  1. In a medium-size saucepan, heat the oil until shimmering and add the cumin seeds. Once they begin to crackle, add the curry leaves, chile halves, and asafetida.
  2. To the tempered spices, add the tomato puree along with potatoes and stir-fry the mixture together for 2 to 3 minutes.
  3. Next, add in the turmeric powder, coriander powder, red chile powder, and garam masala.
  4. Allow this mixture to cook for 4 to 5 minutes on a low flame. After this, add the water, macaroni, peas, and salt and stir well. Cook until the macaroni and potatoes are tender, about 6 to 8 minutes.
  5. Garnish with coriander leaves and serve with roti or steamed rice.

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