Boil the macaroni with a pinch of salt and keep it aside. Cut the onions into small cubes.
Cut the tomatoes, paneer and bell pepper and keep it aside.
Now heat the oil in a pan and put the onions in it.
Cook for some time till onion changes colour to golden brown. Now add the boiled macaroni and cook for 15 minutes.
Now add bell pepper and paneer and cook for 2 minutes. Take care to see that is does not stick to the bottom.
Now add salt and red pepper. Finally add tomato ketchup.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.