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Prep time
15 minutes
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Cook time
30 minutes
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Serves
2
Author Notes
Recipe by chef Kanchan Ahuja, founder of Juss by Sindhful —Food52
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Ingredients
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2 tablespoons
vegetable oil
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1 teaspoon
cumin seeds
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8
to 10 fresh curry leaves
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1
green chile, cut in half
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1 pinch
asafetida
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10 ounces
tomato puree (if using fresh, from 2 medium tomatoes)
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1
medium-sized potato (finely chopped and par-boiled)
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1/2 teaspoon
turmeric powder
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1/2 teaspoon
red chile powder (like cayenne)
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1 pinch
garam masala
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1 teaspoon
coriander powder
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100 grams
elbow macaroni
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250 grams
water
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1/4 cup
green peas (frozen)
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1 pinch
salt, plus more to taste
Directions
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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.
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To the tempered spices, add the tomato puree along with potatoes and stir-fry the mixture together for 2 to 3 minutes.
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Next, add in the turmeric powder, coriander powder, red chile powder, and garam masala.
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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.
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Garnish with coriander leaves and serve with roti or steamed rice.
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