- 1 tablespoon Ghee/Clarified butter
- 2 teaspoon Cumin seeds
- 1 tablespoon Bird’s eye red chili (or any chili of your choice)
- 2 tablespoon Garlic (minced)
- ½ cup Peas
- 2 cups Red carrots (chopped)
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 tablespoon Mixed herb seasonings
- ½ teaspoon Black pepper powder
- 2 teaspoon Salt
- 2 cups Macaroni (cooked)
Heat oil in a pan. Add the cumin seeds.
Next, add the chilies and garlic. Saute. Cook until the garlic turns golden brown.
Add the peas and red carrots next. Cook for 5-6 minutes or until the carrots turn soft.
Next, add all the spices and mix well. Cook for 1-2 minutes.
Add in the cooked macaroni next and mix well.
Cook for 30 seconds.
Serve hot.
Serving: 3Servings | Calories: 399kcal | Carbohydrates: 70g | Protein: 15g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 354mg | Potassium: 691mg | Fiber: 9g | Sugar: 8g | Vitamin A: 15495IU | Vitamin C: 17mg | Calcium: 129mg | Iron: 4mg