One-Pot Spicy Masala Macaroni

1.Heat vegetable oil in a large pot or deep pan over medium heat.

2.Add chopped onion and sauté until translucent, about 3-5 minutes.

3.Stir in minced garlic and grated ginger (if using), and cook for another minute until fragrant.

4.Add diced capsicum, sliced mushrooms, and sliced baby corn. Sauté for 5-7 minutes until vegetables start to soften.

5.Add chopped tomato and cook until it breaks down and the oil starts to separate, about 5-7 minutes.

6.Stir in red chilli powder, coriander powder, turmeric powder (if using), 'Magic Masala', garam masala, and 'Chicken Masala' powder. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

7.Add the elbow macaroni to the pot and stir to coat with the spices and vegetables.

8.Pour in the water (or vegetable broth), chilli garlic sauce, and soy sauce. Add salt to taste. Bring the mixture to a boil.

9.Once boiling, reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the macaroni is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.

10.Remove from heat and let it rest, covered, for 5 minutes to allow the flavors to meld and any remaining liquid to be absorbed.

11.Garnish with fresh chopped coriander leaves and serve hot.