Perfect Indian Masala Macaroni (Non-Sticky & Saucy Recipe)

Tired of sticky, overcooked, dry macaroni? This Indian-style masala macaroni recipe is the ultimate way to make perfectly cooked, saucy, and flavorful pasta at home! No more soggy textures or dry bites—this is the macaroni everyone in your house will love.

This recipe comes straight from Bharat Kitchen Hindi-style tips and is made with pantry staples, Indian flavors, and loads of practical hacks!

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🧂 Ingredients

To Boil Macaroni:

• 1 cup Macaroni (thin or thick – your choice)
• 1 liter Water
• 1 tbsp Salt
• 1 tsp Oil

For the Sauce:

• 1 tbsp Oil
• 1 tbsp Butter
• 4–5 Garlic cloves (finely chopped)
• 2 medium Onions (finely chopped)
• 1 tsp Ginger (optional)
• 1 tsp Kashmiri Red Chili Powder

Tomato Base:

• 5–6 Tomatoes (3 desi + 3 hybrid – finely chopped)
• 1 ladle of pasta water (starchy water from boiling macaroni)

Veggies (Optional):

• ½ Capsicum (sliced)
• ½ Carrot (thin strips)
• 2–3 tbsp Corn

Sauces:

• 2 tbsp Tomato Ketchup
• 2 tbsp Red Chili Sauce
• 1 tbsp Schezwan Sauce (optional but highly recommended)

Seasonings:

• 1 tsp Oregano or Mixed Herbs
• ½ tsp Black Pepper
• ¼ tsp Garam Masala (optional, for Indian touch)
• Salt to taste

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👨‍🍳 How to Make Perfect Non-Sticky & Saucy Macaroni

Step 1: Boil Macaroni the Right Way

1. In a deep pan, boil 1 liter water. Once it starts boiling, add 1 tbsp salt + 1 tsp oil.
2. Add macaroni to boiling water. DO NOT add pasta to cold or lukewarm water.
3. Stir gently once. Let it boil on high flame:
   • Thin macaroni: 4–5 minutes
   • Thick macaroni: 8–9 minutes
4. Don’t overcook. Test by cutting with a knife – it should slice clean but feel slightly undercooked (al dente).
5. Strain and save the starchy water. Rinse macaroni under cold water to stop cooking and prevent stickiness.
6. If using later, add a few drops of oil to the drained macaroni.

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Step 2: Make the Masala Sauce

1. In a pan, heat 1 tbsp oil + 1 tbsp butter.
2. Add chopped garlic and sauté for 30 seconds.
3. Add chopped onions. Cook until translucent (not browned).
4. Add a little grated ginger (optional), and sauté.
5. Add 1 tsp Kashmiri red chili powder for rich color and mild spice.
6. Immediately add chopped tomatoes.
7. Secret tip: Add 1 ladle of saved starchy water into the tomatoes. This helps bind the sauce beautifully.
8. Cover and cook on medium flame until tomatoes soften and oil begins to separate.

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Step 3: Add Veggies & Sauces

1. Add your veggies (capsicum, corn, carrots). Sauté lightly until semi-cooked.
2. Add:
   • 2 tbsp red chili sauce
   • 2 tbsp tomato ketchup
   • 1 tbsp Schezwan sauce (for extra kick – optional)
3. Mix everything well and cook until sauce thickens slightly.

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Step 4: Final Mix

1. Add the boiled macaroni to the sauce.
2. Sprinkle black pepper, oregano, and a pinch of garam masala (optional).
3. Mix well to coat all pasta pieces evenly.
4. If it looks a bit dry, add a spoon or two of saved pasta water and stir. This will give a saucy, glossy finish.

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🍽️ Serving Suggestions

Serve hot, garnished with:

• More chili flakes or oregano
• A squeeze of lemon
• Grated cheese (if you like cheesy macaroni)

Perfect for evening snacks, lunchboxes, or even as a desi-style pasta dinner!

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🌟 Tips to Remember:

• Always use boiling water to cook macaroni for best texture.
• Rinsing with cold water post-boil keeps macaroni non-sticky.
• Use a mix of desi and hybrid tomatoes for a flavorful base.
• The saved pasta water is the secret to a glossy, saucy texture.
• Don’t overcook the pasta—slightly firm macaroni gives the best bite.

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