This is my favorite go-to recipe. With ingredients that I always have readily in my pantry, it makes for a delicious, comforting and easy to make meal.
1 pound elbow macaroni
2 tsp coriander powder
3/4 tsp cumin powder
4 cloves garlic, peeled and finely chopped
5 indian green chillies, finely chopped (substitute: thai chillies or serrano chillies)
2 yellow onions, finely chopped
2 yellow onions, thinly sliced lengthwise
1 large green bell pepper, seeded and chopped into bite size pieces
4 large tomatoes
1 cup green peas
1/3 cup chopped cilantro
2 tsp salt
3 tbsp canola oil
Heat the oil over medium heat in a large sauté pan. Add cumin and coriander powders. Fry for 30 seconds (the spices can burn easily, so keep stirring) until the spices are slightly toasted. Add the finely chopped garlic, chillies and onions. Saute until the onions turn translucent.
Add the sliced onions in and cook for another 5-7 minutes until the onions turn golden brown. I finely dice a couple of onions to blend into the dish and leave a couple of onions sliced to give a bite to the dish.
Puree 4 whole tomatoes (no water added). The tomatoes itself, will give enough water to make this a thin puree. Pour this over the golden brown onion mixture. Add 1 tsp salt, green peppers and green peas.
Mix well, cover and cook for 5 minutes. Add 1/3 cup water and cook covered over medium heat for another 10 minutes. This will cook the raw tomatoes along with the peas and soften the green peppers.
Add the garam masala and cilantro. Add another 1/3 cup of water and cook uncovered for 10 more minutes.
During this time, bring a large pot of slightly salted water to a boil and drop the elbow macaroni in. Cook according to packaging instructions. Around 6-7 minutes until al dente (perfectly cooked but with a slight bite). Drain the pasta and put the hot pasta back in the pot it was cooked in.
Add the tomato-peas-onion sauce to the cooked pasta, mix well an serve hot with your favorite bread.