This is one of our favorite dinners. It has just the right amount of spices in it and very, very tasty. We like to eat it with toasted french bread and butter.
Makes about 4 servings.
Elbow Macaroni : 1 lb
Red or yellow onion : 1 medium
Tomatoes : 2 medium or large
Frozen green peas : ½ cup
Carrot : 1
Green Beans : 15 – 20
Shredded Amul cheese : 1 cup
Ghee : 2 tablespoons
Garlic : 1 pod, minced
Cilantro : 2 tablespoons, chopped
Garam Masala : ½ teaspoon
Salt to taste :
Dice the onion, tomatoes, carrots and green beans into small pieces.
Heat the ghee in a big skillet. Add the garlic and onions and let them ‘sweat’ for a couple of minutes.
Add the carrots and beans and sauté for another 2 minutes.
While the vegetables are cooking, cook the pasta in a pot of salted, boiling water. Drain and set aside.
Add the chopped tomatoes, peas, garam masala and salt to the skillet. Give a quick stir and then add the cooked macaroni. Add most of the chopped cilantro. Save just enough cilantro for garnish. Stir to combine the vegetables and pasta. Cook covered for 3 minutes.
Take the skillet off the heat. Sprinkle the shredded cheese over the hot pasta. Garnish with cilantro and serve.
Recipe Credit : Shanta Rao