Tomato masala and ginger make this desi macaroni
Pasta is one the most universally loved foods, but not every culture eats it like the Italians.
A"baked" pasta dish, usually macaroni, cooked in a mildly spiced white cheese sauce will often appear on an Indian buffet table laden with curries, sabzi and pilafs. As a kid, I would search for those baked dishes and macaroni was one of my favorite foods to eat. My mother would cook it in a tomato masala, add all kinds of vegetables — peas, beans, or corn — and, strange as this may sound, we ate it with flatbreads, such as roti or paratha.Here is a macaroni just the way we desis would like to eat it, in a tomato masala with copious amounts of ginger.
Anita Jaisinghani is the chef-owner of Pondicheri restaurant in Houston. Her website is india1948.com . Her new cookbook, “Masala” , is out now. Email: [email protected] teaspoon black mustard seeds6 to 7 garlic cloves, sliced1 teaspoon black pepper6 to 8 cups of baby spinachInstructions: In a large stockpot or a Dutch oven over high heat, warm the olive oil and pop the mustard seeds. Immediately add the chopped kari leaves, onions, celery and garlic.
Add the pasta, lower the heat, cover the stockpot and simmer for 6 to 8 minutes. Turn the heat off and let the pasta rest for 10 to 15 minutes. Fold in the spinach, cabbage and cilantro to serve.• Depending on the quality and size of the macaroni, it might take longer to cook.• Drizzle a few tablespoons of ghee over the pasta just before serving.
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