Spicy Creamy Macaroni Pasta

1.Bring a medium pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.

2.In the same pot, heat vegetable oil over medium heat. If using, add mustard seeds and cumin seeds and let them sizzle for about 30 seconds until fragrant.

3.Add the finely chopped onion and sauté until translucent and soft, about 3-4 minutes.

4.Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to avoid burning.

5.Stir in the chili powder, garam masala, salt, and black pepper. Cook the spices for about 1 minute to release their aroma.

6.Add the tomato paste or chopped tomato if using, and cook for 2 minutes until the tomato softens and blends with the spices.

7.Pour in the milk and stir well to combine. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching.

8.Once the sauce is warm and slightly thickened, add the cooked macaroni back into the pot. Stir well to coat the pasta evenly with the spicy creamy sauce.

9.If using cheese, stir it in now until melted and fully incorporated, creating a richer creaminess.

10.Adjust seasoning with additional salt or chili powder if desired. Simmer for another 2 minutes, stirring occasionally, until the pasta is heated through and the sauce has thickened to your liking.

11.Remove from heat. Garnish with fresh coriander leaves if desired and serve immediately for best flavor and texture.