Recipe by chef Kanchan Ahuja, founder of Juss by Sindhful
2 tablespoons vegetable oil
1 teaspoon cumin seeds
8 to 10 fresh curry leaves
1 green chile, cut in half
1 pinch asafetida
10 ounces tomato puree (if using fresh, from 2 medium tomatoes)
1 medium-sized potato (finely chopped and par-boiled)
1/2 teaspoon turmeric powder
1/2 teaspoon red chile powder (like cayenne)
1 pinch garam masala
1 teaspoon coriander powder
100 grams elbow macaroni
250 grams water
1/4 cup green peas (frozen)
1 pinch salt, plus more to taste
Step 1In a medium-size saucepan, heat the oil until shimmering and add the cumin seeds. Once they begin to crackle, add the curry leaves, chile halves, and asafetida.
Step 2To the tempered spices, add the tomato puree along with potatoes and stir-fry the mixture together for 2 to 3 minutes.
Step 3Next, add in the turmeric powder, coriander powder, red chile powder, and garam masala.
Step 4Allow this mixture to cook for 4 to 5 minutes on a low flame. After this, add the water, macaroni, peas, and salt and stir well. Cook until the macaroni and potatoes are tender, about 6 to 8 minutes.
Step 5Garnish with coriander leaves and serve with roti or steamed rice.