How to Make Tomato Masala Noodles (Traditional & Healthy Version)
Tomato Masala Noodles is a vibrant vegetarian dish that beautifully blends the tangy flavor of tomatoes with the aromatic spices of Indian masala. Popular among young adults and families, it is often enjoyed during casual gatherings, festivals, and as a quick meal during monsoons. The dish is rooted in Indian street food culture, especially in metropolitan cities like Mumbai and Delhi, where noodle stalls offer spicy, masala-laden variations catering to Indian palates. By using locally available vegetables and spices like haldi (turmeric), jeera (cumin), and dhania (coriander), Tomato Masala Noodles is both flavorful and wholesome. This healthy noodle recipe is a perfect fusion of traditional Indian masalas with the convenience of wheat-based noodles, commonly referred to as 'atta noodles' in Hindi. The addition of fresh tomatoes, capsicum, and green peas not only enhances the nutritional value but also makes the dish colorful and appealing. It’s a great choice for those looking for a balanced vegetarian meal that can be customized for weight loss, diabetic-friendly, or high-protein needs. Whether served for breakfast, lunch, or as a festive treat during Holi or Diwali, Tomato Masala Noodles is a crowd-pleaser that fits seamlessly into the Indian food tradition.
Ingredients
- 120g Atta noodles (Whole wheat noodles)
- 2 medium Tomatoes (Tamatar)
- 1 medium Onion (Pyaz)
- 1 small Capsicum (Shimla mirch)
- 1/4 cup Green peas (Matar)
- 1 tsp Ginger-garlic paste (Adrak-lahsun)
- 1/4 tsp Turmeric powder (Haldi)
- 1/2 tsp Red chili powder (Lal mirch)
- 1/2 tsp Coriander powder (Dhania powder)
- 1/2 tsp Cumin seeds (Jeera)
- to taste Salt (Namak)
- 1 tbsp Cooking oil (Preferably olive or mustard oil)
- 2 tbsp Fresh coriander leaves (Hara dhania, chopped)
Step-by-step instructions
Step 1 · Boil atta noodles in plenty of water with a pinch of salt until jus...
Boil atta noodles in plenty of water with a pinch of salt until just cooked. Drain and rinse in cold water.
Step 2 · Heat oil in a kadhai (wok) on medium flame
Heat oil in a kadhai (wok) on medium flame. Add cumin seeds and let them splutter.
Step 3 · Add chopped onions and ginger-garlic paste
Add chopped onions and ginger-garlic paste. Sauté until onions turn translucent.
Step 4 · Mix in chopped tomatoes
Mix in chopped tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until tomatoes soften and oil separates.
Step 5 · Add capsicum and green peas
Add capsicum and green peas. Sauté for another 3-4 minutes until vegetables are tender but still crunchy.
Step 6 · Toss the boiled noodles into the masala mixture
Toss the boiled noodles into the masala mixture. Mix gently to coat the noodles evenly.
Step 7 · Garnish with fresh coriander leaves
Garnish with fresh coriander leaves. Serve hot.
Why this recipe is healthy
Using atta noodles instead of refined flour ensures a low-GI meal suitable for weight loss and diabetic diets. The vegetables not only add bulk and nutrients but also help manage calorie intake. The recipe avoids heavy sauces and excessive oil, making it a heart-healthy, balanced option for vegetarians. It’s rich in fiber, antioxidants, and plant-based protein, making it perfect for daily meals and fitness goals.
A note on tradition
Tomato Masala Noodles has become a staple in Indian homes, especially during festivals like Holi and Diwali when quick, flavorful meals are needed. It is widely enjoyed in urban regions such as Delhi, Mumbai, and Bengaluru, where Indo-Chinese street food has shaped local tastes. The recipe adapts traditional Indian masalas into a modern noodle form, making it a favorite among children and adults alike. It is often served as a lunchbox item or during get-togethers.