Spicy Macaroni Masala

1Bring a large pot of salted water to a boil. Add the macaroni pasta (200 g) and cook according to package instructions until al dente. Drain and set aside.

2In a large skillet, heat the oil (2 tablespoons) over medium heat. Add the chopped onion (1 medium) and sauté until translucent, about 3-4 minutes.

3Add the minced garlic (2 cloves) and sauté for another minute until fragrant.

4Stir in the chopped tomato (1 medium) and cook until softened, about 3-4 minutes.

5Add the chili powder (1 teaspoon) and pasta masala (2 teaspoons), stirring well to combine with the onion (1 medium) and tomato (1 medium) mixture.

6If using, add the peas and bell peppers, (½ cup) cooking for an additional 2-3 minutes until the vegetables are tender.

7Add the cooked macaroni to the skillet, tossing to coat the pasta evenly with the spice mixture. Cook for another 2-3 minutes to heat through.

8If desired, sprinkle grated cheese (¼ cup) on top and let it melt slightly before serving.

9Garnish with fresh coriander and serve hot.