The first time I tasted Macaroni Alu or Macaroni Patata was when Nikita got it for lunch one day. This led to animated discussions about this dish with the other Sindhi members of my team, Roshni and Karan. That’s when I realised how close this dish is to Sindhi hearts. 🙂
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I have been meaning to try this delicious recipe for a while now and finally made it this past weekend. You can make this Macaroni Patata (as the Sindhis call it) in a jiffy and enjoy it with rice as Sindhis do for a carb-laden soul-stirrer of a meal. A looooong siesta is called for so make it for a weekend lunch. 🙂
Jump to RecipeThere are many versions that we can make and I chose to make this simple no onion, no garlic version of Macaroni Patata.
If you like Sindhi food, do try my recipes for Ani Basar, Sai Bhaji, and Koki.
How to Make Sindhi Macaroni Alu ki Sabzi | Macaroni Patata
Ingredients
- Macaroni: 1/3 Cup (~ 50 gms)
- Potato: 2 Medium-sized (~125 gms)
- Tomato: 2 Small (~80 gms)
- Turmeric: 1/4 tsp
- Chilli Powder: 1/2 tsp
- Garam Masala: 3/4 tsp
- Cumin Seeds: 1/2 tsp
- Oil: 1 tbsp
- Salt to Taste
Method to Make Macaroni Alu
- The Preparations
- Peel and cut the potatoes into 1″ cubes.
- Chop the tomato to fine pieces
- Cooking the Macaroni
- Boil 1 cup water with 1/4 tsp salt.
- Add the macaroni and let it cook till just done.
- Using a colander, drain and save the water in which the macaroni was cooked. We will use this water to cook the potatoes.
- Toss the cooked Macaroni in 1/4 tsp oil. This helps the macaroni from ticking to each other.
- Making the Macaroni Patata
- In a kadhai, heat the oil.
- Add cumin seeds and wait till they crackle.
- Add the tomato pieces and 1/4 tsp salt.
- Mix well and let the tomatoes cook till they soften.
- Add turmeric, chilli powder, and garam masala; and mix well.
- Add the potato cubes and 3/4 cup water. Use the water in which the macaroni was cooked.
- Over medium heat, cover and cook for 7 to 10 minutes till the potato cubes are cooked. After the first 5 minutes, check the potatoes every 2 minutes so that they do not overcook.
- Add the cooked macaroni, and mix well.
- Cover and let the Macaroni Patata rest for 10 minutes.
- Serve the Macaroni Alu with rice.
Recipe for Sindhi Macrolyun Patata
Sindhi Macaroni Alu ki Sabzi | Macaroni Patata | Macrolyun Patata
Ingredients
- 1/3 Cup Macaroni (~ 50 gms)
- 2 Medium-sized Potatoes (~125 gms)
- 2 Small Tomatoes (~80 gms)
- 1/4 tsp Turmeric
- 1/2 tsp Chilli Powder
- 3/4 tsp Garam Masala
- 1/2 tsp Cumin Seeds
- 1 tbsp Oil
- Salt to Taste
Instructions
- Peel and cut the potatoes into 1? cubes.
- Chop the tomato to fine pieces
- Boil 1 cup water with 1/4 tsp salt.
- Add the macaroni and let it cook till just done.
- Drain and save the water in which the macaroni was cooked.
- Optional: Toss the cooked Macaroni in 1/4 tsp oil.
- In a kadhai, heat the oil.
- Add cumin seeds and wait till they crackle.
- Add the tomato pieces and 1/4 tsp salt.
- Mix well and let the tomatoes cook till they soften.
- Add turmeric, chilli powder, and garam masala; and mix well.
- Add the potato cubes and 3/4 cup water. Use the water in which the macaroni was cooked.
- Over medium heat, cover and cook for 7 to 10 minutes till the potato cubes are cooked. Mix regularly.
- Add the cooked macaroni, and mix well.
- Cover and let the Macaroni Patata rest for 10 minutes.
- Serve the Macaroni Alu with rice.
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This is just so interesting! I am bookmarking this… I can’t stop drooling at the color and would have loved to pounce into the kitchen to make this immediately, but alas, I am in the office… hehe…
Do do… It’s a fun dish. Also, just reduce the tomato a bit if (like me) you don’t like too much of a tangy taste.
Macaroni and Aloo is a new and interesting combination for me.. this looks so tempting.. shall try this soon.
I hope you do and like it. ??