Creamy Chilli Macaroni Noodles with Spiced Potatoes

1Boil a large pot of salted water and cook the noodles (200 g) and macaroni (200 g) 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 large) and sauté until translucent, about 5 minutes.

3Add the diced potatoes (2 medium) to the skillet and cook for about 10 minutes, stirring occasionally, until they are tender and slightly golden.

4Stir in the minced garlic (4 cloves) and chopped green chillies (1-2), cooking for an additional 2 minutes until fragrant.

5Add the Chings rice masala (2 tablespoons) to the skillet, mixing well to coat the potatoes (2 medium) and onions evenly.

6Pour in the milk (1 cup) and honey (2 tablespoons), stirring to combine. Allow the mixture to simmer for about 5 minutes until slightly thickened.

7Add the cooked noodles (200 g) and macaroni (200 g) to the skillet, tossing everything together until well combined and heated through.

8Sprinkle oregano (1 teaspoon) over the top and mix well. Cook for another minute to let the flavors meld together.

9Serve hot, garnished with extra oregano (1 teaspoon) if desired.