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 1
In 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 2
To the tempered spices, add the tomato puree along with potatoes and stir-fry the mixture together for 2 to 3 minutes.

Step 3
Next, add in the turmeric powder, coriander powder, red chile powder, and garam masala.

Step 4
Allow 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 5
Garnish with coriander leaves and serve with roti or steamed rice.