Here’s a simple and delicious recipe for Masala Macaroni.

Boil salted water, cook macaroni until al dente per package instructions, then drain and set aside.

Heat oil or ghee in a skillet, add cumin and mustard seeds, and cook until crackling before adding onions until golden brown.

Add the minced garlic, ginger, and green chilies to the skillet. Sauté for 1-2 minutes until fragrant.

Add chopped tomatoes to the skillet and cook until soft and the oil separates.

Cook the spices—turmeric, red chili, garam masala, coriander, cumin, and salt—together for 2-3 minutes to blend.

If using peas or bell peppers, add them to the skillet and cook for another 3-4 minutes until they are tender.

Add the cooked macaroni to the skillet and toss gently to coat with the spices.

If using, stir in the grated cheese until melted and well incorporated.

Garnish with chopped fresh coriander leaves.

Serve hot with lemon wedges on the side for a tangy touch.