Creamy Egg Pasta

Steps

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1. 1
   Bring a pot of water to a boil, add 2 cups of macaroni shells with 1 teaspoon of salt. Cook until the pasta is completely tender, then drain and set aside.
   ▶ ≈0:28
2. 2
   Crack 5 eggs into a bowl, add ½ teaspoon of salt and ¼ teaspoon of black pepper, and whisk well.
   ▶ ≈1:08
3. 3
   Heat 2 teaspoons of oil in a pan, pour in the whisked egg mixture, scramble until fluffy, then transfer to a bowl and set aside.
   ▶ ≈1:28
4. 4
   Melt 50 grams of unsalted butter in a large pan.
   ▶ ≈1:58
5. 5
   Add 4 finely chopped garlic cloves, a piece of finely chopped ginger, and 1 finely chopped green chili. Sauté on low heat for about 1 minute until fragrant.
   ▶ ≈2:06
6. 6
   Add 2 finely chopped onions and 1 finely chopped capsicum. Increase heat to medium and sauté for 2 to 3 minutes until onions turn translucent.
   ▶ ≈2:25
7. 7
   Add 1 finely chopped tomato and sauté for about 3 minutes until it becomes mushy.
   ▶ ≈2:47
8. 8
   Add 1 teaspoon each of salt, black pepper powder, cumin powder, coriander powder, Kashmiri chili powder, and garam masala powder. Mix well.
   ▶ ≈3:05
9. 9
   Stir in 2 tablespoons of tomato ketchup and mix everything well on low heat to balance the flavors.
   ▶ ≈3:32
10. 10
    Gently add the cooked macaroni and mix until all pieces are evenly coated with the spiced sauce.
    ▶ ≈3:47
11. 11
    Gently fold in the prepared scrambled eggs and mix with the macaroni.
    ▶ ≈4:07
12. 12
    Add 4 cheese slices and 1 teaspoon of chili flakes. Turn off the heat, cover the pan, and let it sit for a few minutes until the cheese melts into a gooey texture.
    ▶ ≈4:23
13. 13
    Gently mix in the melted cheese and serve immediately while hot for the best flavor.
    ▶ ≈4:44