Masala Pasta

In a large pot, bring 6 cups of water to boil. Add salt and pasta and cook on medium to high flame until soft and sticky.

While pasta is boiling, rinse and chop the vegetables.

Drain the pasta and set aside. Keep 3-4 tablespoons of the starch water.

Heat oil in a pan and add cumin. Add garlic and fry until fragrant. Add onions and fry until pink. Add the chopped veggies and fry for 2 minutes more.

Mash tomatoes and add to pan with salt. Cook until soft and raw smell is gone. Add kasthuri methi, red chilli powder and masala powder.

Stir well and fry for 1 minute. Switch off the stove and add cream if using.

Add the pasta and 1 tablespoon oil. Toss well. Add pasta water if you want a thicker sauce or if the pasta has become a bit dry during the cooking.

Add coriander leaves and serve hot. Adjust salt as needed throughout the cooking.